Maike Menzel Is the Youngest Michelin-Awarded Chef in Germany
The Schwarzreiter at the Hotel Vier Jahreszeiten Kempinski Munich receives the most sought-after culinary accolade.
Munich, 26th of February, 2019 – 29-year-old Maike Menzel and her team at Munich’s Schwarzreiter restaurant at the Hotel Vier Jahreszeiten Kempinski Munich have been awarded one of the prestigious Michelin stars, making Maike Menzel the youngest chef in Germany holding this accolade. Only last August, Maike took over the culinary helm from Anton Pozeg, who had also been awarded a Michelin star for his gastronomic mastery at the Schwarzreiter.
The young Executive Chef is delighted to have retained the award for the restaurant. “This star means a lot to me and my team. Additionally, it is an honour to be the youngest chef receiving this recognition”, Maike says.
Maike impresses her guests with her very own interpretation of the “Young Bavarian Cuisine”, which focusses on regionality and innovative lightness, which Menzel achieves by using light vegetables instead of heavy side dishes.
Maike Menzel’s background:
As a teenager, Maike Menzel already knew that she wanted to become a chef. Through her father and her grandfather, she was aware of what to expect and what was expected. She graduated from school in Ammersee in 2006. She then finalised her studies at a vocational school for home economics before attending Munich’s vocational school for the hotel, restaurant and brewery industry where she learnt all the tricks of the cooking trade. She then put her knowledge into action at the Blaue Bock, the restaurant Emiko as well as the restaurant Pageou, all of which are located in Munich. Since November 2016, Maike found herself at home at the Schwarzreiter restaurant kitchen, where she worked her way up from Chef de Partie to Chef Tournant to Sous-Chef until she was promoted to Executive Chef in August 2018, overlooking a team of nine chefs and five trainees.