The Tegernsee Valley, at the foot of the Bavarian Alps, is one of the most picturesque landscapes in Germany, and Michael Fell’s cuisine atEgerner Höfe showcases the regional beauty immaculately.Using mostly products fromthe borders of Lake Tegernsee Chef Fell has cooked in some of the finest kitchens of Germany and gained a Michelin star along the way.
After hisapprenticeship at restaurant La Toscana in Fellbach near Stuttgart,Chef Fellbecamecommis at Königshof in Munich under Wolfgang Abell, thenat restaurant Aubergine with legendary chef Eckart Witzigmann andat restaurant Le Gourmet with Otto Koch. His experience took his to France and Spain before opening his own restaurant inRottach-Egern, names Oberland in the late ’80s.
Finally, he moved towardsRelais & Châteaux properties in 1992, becoming Executive Chef at the newly opened Parkhotel Egerner Höfe, and later Operations Manager and Executive Chef at Relais & Châteaux House Villa am See. In 2010 he became a Grand Chef, and returned toEgerner Höfeas executive director F&B.
Describe your culinary philosophy in 4 words…
Quality of products, natural taste,curiosity,feasibility.
What is your greatest inspiration?
Personal environment, nature and pleasure of cooking.
If you could take a plane ride to anyrestaurantin the world, just for one meal, where would you go?
Tegernseer Schnitzel at restaurant Hubertusstube at Egerner Höfe in Rottach Egern.
What 4 things would you take to a desert island?
Family, friends, a well-filled picnic basket and a good cigar.
- 1993 upward climber | Feinschmecker
- Multiple winner of Patisserie-competition | Jeunes Restaurateurs
- 1 Michelin star
- Chef of the Year | Gusto-Restaurant Guide
- Restaurant of the Year | Bertelsmann Guide
- Best Chef in Germany for13 years
- Five Star Diamond Award as a Excellence Host
- Lufthansa STAR CHEF | First and Business guests
Relais & Châteaux Park-Hotel
Egerner Höfe am Tegernsee