Two-star chef Boris Rommel, culinary director at the 5* Superior Hideaway Wald & Schlosshotel Friedrichsruhe, has made a name for himself in the culinary world by masterfully combining the art of classic French haute cuisine with regional products and presenting them with outstanding refinement in a contemporary style.
He completed his chef training at the Hotel-Restaurant Erbprinz in Ettlingen, laying the foundation for further positions in renowned establishments such as the Hotel Bareiss in Baiersbronn or as Sous Chef at the Hotel Bayerischer Hof in Munich.
Since 2016, Boris Rommel has been the head chef of the gourmet restaurant "Le Cerf" at the Wald & Schlosshotel Friedrichsruhe, and in the same year, he was awarded his first Michelin star. In 2017, he received his second star, which he has held continuously ever since. In his cuisine, which perfectly combines tradition and modernity, Rommel brings classic dishes to the table in a new light - literally. To complete the special experience of the gourmet restaurant, the dishes are often artistically presented and arranged at the table, creating a special connection between the kitchen and the guests. On self-restored trolleys made by the hobby craftsman, dishes are carved, filleted, or crêpes suzette are flambéed in the restaurant.
Even at a young age, he discovered his passion for cooking and achieved impressive feats in Germany's best kitchens. He received his first award in 2012 - as Master Chef of the Year. In 2018, he was named "Rising Star of the Year" by Rolling Pin, and in 2022, he received the title of "Chef of the Year," awarded by the Great Restaurant & Hotel Guide.
Boris Rommel also provides fascinating insights into his culinary art in his book "Kochen ist Leben: Zwischen Kunst und Handwerk" (Cooking is Life: Between Art and Craft) and in television shows such as the ARD documentary: "Am Pass – Geschichten aus der Spitzenküche" (At the Pass – Stories from the Top Kitchen).