Born in Baden in 1967, Karlheinz Hauser began his culinary career working in Munich at Hotel Royal Court. He then went on to work under the tutelage of one of the world’s most celebrated chefs, Eckart Witzigmann at restaurant Aubergine in Munich.
Following his time at restaurant Aubergine, Karlheinz made his way to Berlin where he became executive chef and culinary manager at the Hotel Adlon, organising banquets for national and international celebrities and high-profile dinners.
In 2002 Karlheinz Hauser was appointed chef and patron at Seven Seas restaurant in Hamburg. Since his arrival, restaurant Seven Seas has been awarded two Michelin stars, the first of which was received in 2003 while the second, in 2012.
Seven Seas has also been awarded with 17 Gault Millau points from the prestigious fine-dining institute, Gault Millau.
- 2 Michelin Stars
- 17 Gault-Millau points
Karlheinz Hauser’s recipes from FOUR Germany Spring 2014.
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