Current place of work, position and a brief overview of where you have worked before.
I am working at the Hotel an der Therme Bad Orb, in a charming small town near Frankfurt. Our hotel belongs to a group of five. As chef de cuisine, I'm responsible for the hotel kitchen and the kitchen of the spa (Toskana Therme) which is connected to the hotel.
Stefan Winheim
My team has about ten people for both kitchens. We are cooking for business people (conferences and meetings during the week) and younger people and couples at the weekends (spa guests). We offer A La Carte, half-board and snacks at our bar such as German Currywurst and hamburgers.
I learnt the basics and got my professional qualifications at the Madstein Hotel. After completing my professional training, I worked for Steigenberger hotels and I am still there. I have extended my work and ideas while the hotel itself has undergone changes in the past ten years. I was chef de partie of the spa before working my way up to my current role.
What is your cooking style and what can people expect from the food on your menu?
Because of the different types of customers in our outlets (spa, bar restaurant, A La Carte), there is not only one style of cooking. But in general, I would say that my food is creative and modern. I love classics interpreted in a modern way.
How do you use social media as a chef? Do you ever post any personal content or opinions - why/why not?
Social media is like a passion - I use it to see the bigger picture and to help me to think outside the box. Thanks to social media, it has become so easy to follow different cooking styles all over the world. You won´t find much personal content on my accounts and if so, it is always about food.
What is your favourite dish to cook?
Nothing special - I love cooking in general. But I do enjoy having my own Bolognese on a day off!
Chef Wars!
Guilty pleasure: list food item / dish / ingredient that aren't considered 'cheffy' but you love to eat
Herb texture is a product I can not cook without. It has become a very essential part. But guys who know that product, appreciate it definitely - I don´t think that this is a guilty pleasure anymore.
What are your plans for the future?
I would love to have my own restaurant, with a maximum capacity of 30 people. And of course, lovely guests!
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