A guide to Germany's three starred chefs: Christian Jürgens

The  Staff Canteen

The Staff Canteen

Editor 3rd November 2014

Christian Jürgens, head chef at the renowned Restaurant Überfahrt at the Althoff Seehotel Überfahrt, was awarded best chef of the year several times by the Gault & Millau and holds three Michelin stars since 2013.

Christian, born in Unna in Westfalia, did his apprenticeship in Bad Homburg and then worked in many restaurants all over Germany. He worked at the Tantris restaurant in Munich, Residenz Heinz Winkler in Aschau and with Jörg Müller on the island Sylt.

Christian Jurgens

Christian Jurgens

When did Christian Jurgens start cooking?

For four years, he then worked at the restaurant Aubergine with Eckart Witzigmann in Munich and he hasn’t left Bavaria since. In 1997, he joined the Restaurant Am Marstall in Munich as head chef and one year later he was awarded his first Michelin star. In 2001, he became head chef at the Restaurant Kastell in the Hotel Burg Wernberg. The restaurant was awarded its second Michelin star while he was there.

Restaurant Überfahrt

In July 2008, Christian became head chef at the Restaurant Überfahrt next to the Tegernsee in Bavaria. Within only three months, he was awarded two Michelin stars. Receiving two stars within such a short period of time after reopening a restaurant had never happened before in Germany, marking a huge success for Christian’s business.

It is also the only three Michelin starred restaurant in Bavaria. Further recognition followed, such as Best Chef of the Year by Gault & Millau and Restaurant of the Year by the magazine “Der Feinschmecker”. 

German Michelin Guide

Editor of the German Michelin Guide, Ralf Flinkenflügel, describes Jürgen’s cuisine as, “full of finesse, strength and expression.” Christian uses quality produce from the region and his dishes resemble works of art. He finds his inspiration for his creative courses in the beautiful nature of the Tegern lake and valley. He is producing the Bavarian region on the plate. The amuse-bouche is for example served on a stone out of the lake.

An apple-horseradish crème with fresh herbs, which you scrape off the stone with homemade crackers. A dessert of his resembles colourful autumn leaves, which are made out of powdered fruits, with little branches made out of chocolate. In contrast to other gourmet restaurants, his dishes have simple names, such as potato case. However, there is a lot more to it than only potatoes.

Christian Jurgens
Christian Jurgens

Culinary knowledge

Christian doesn’t keep his culinary knowledge to himself. He published several cookbooks, and has columns in various magazines and newspapers. He also appears regularly on Bavarian TV shows. Christian, although no Bavarian, feels a great affinity for the region in the South of Germany. Since he came to work in Munich, he has never wanted to leave. He likes the Bavarian lifestyle and their love of culinary arts. He also relishes the Bavarian countryside, its mountains and lakes and the many possible leisure activities.

Personal life

He lives with his family in Bavaria and likes to cook for them at home, but different dishes from the restaurant menu, he says. “Not least because I don’t have 12 chefs in my homely kitchen.” His favourite dish is also a quite normal one: “Schweinsbraten mit Knödeln und Sauerkraut” (pork roast with dumplings and sauerkraut) or the Bavarian speciality “Weißwurst“. The tourism board of Bavaria, Bayern Tourismus Marketing GmbH, has recognised Christian’s value. Since 2009 he has the honour of being the culinary ambassador for the county Bavaria – as a non-Bavarian that is a great achievement.

By Vera Kleinken 

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The  Staff Canteen

The Staff Canteen

Editor 3rd November 2014

A guide to Germany's three starred chefs: Christian Jürgens