Thomas Henkelmann is the most French of German chefs. Born in the Black Forest, this devotee of French gastronomy learnt his trade in Alsace before moving his pots and pans to Connecticut, and this beautiful 18th century farmhouse near the coast. Inspired by his travels, Grand Chef Henkelmann likes to break down boundaries and create surprising combinations, such as his champagne sauerkraut accompanied by a seafood mousseline. Each of his recipes makes a subtle reference to his origins. Thomas’s partner, Theresa, is an interior designer and has ensured that the hotel’s décor is worthy of his cooking and the recognition as one of Greenwich’s most tasteful addresses.
Following his training with Haeberlin, he was Patissier and Poissonier at the three-star Michelin Aubergine in Munich under Chef of the Century Eckart Witzigmann (Gault Milleau). He then completed his Chef’s Master Degree before moving to New York City in 1989 as Executive Chef of the restaurant Maurice at Le Parker Meridien.
Thomas Henkelmann is a recipient of the coveted titles; Relais & Châteaux— Grand Chef, Tradition et Qualite — Les Grandes Tables du Monde and Extraordinary (4*) by the New York Times. Chef Henkelmann offers contemporary French cuisine, seasonal specialties and the signatures dishes for which he has become famous. Classic French training, a German background and time spent in France, Germany and Switzerland’s finest 3 star Michelin restaurants, inspire his menu for fine dining in Greenwich CT.
Describe your culinary philosophy in 5 words…
Ingredients-Taste – Texture – Consistency – Presentation
What is your greatest inspiration?
– Auberge d’Ill
If you could take a plan ride to anyin the world, just for one meal, where would you go?
What three things would you take to a desert island?
A knife, a pot and a lighter.
- Grand Chef, Tradition et Qualite| New York Times
- Les Grandes Tables du Monde and Extraordinary (4*) | New York Times
420 Field Point Road,
+ 1 203 869 7500