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Oliver Lippel

the chef

1996 - 1998
Apprenticeship in the parental restaurant (Restaurant Altenburg)

1998 - 1999
Restaurant „Im Schiffchen“ Dusseldorf with Jean Claude Bourgueil, at that time three Michelin Sterne as Saucier (meat), Poissonnier (fish) The strict culinary regime of Mr. Bourgueil, with his very high claims to his cooks, taught me to work with perfection and to cook high standards.

1999 - 2000
Restaurant "Petermann's Kunststuben" in Küsnacht/Zurich with Horst Petermann, 2 Michelin Sterne as a Garde-manger (hors-d'oeuvres, salads), Patissier (desserts). Here I succeeded in receiving very good insights into the „cold kitchen“.

2000 - 2001
Hotel Four seasons "Restaurant Haerlin" Hamburg with Hans-Peter Engel, Michelin Stern erkocht as a Garde-manger, Entremetier (vegetables, soups, additions) and Poissonnier (fish). To force with a lot of own responsibility, however, also „of free hand“ in every respect an ideal place around my advancement. Creativity and experimental cooking describe this time also well.

Return to the parental restaurant

since 2003
Took over the restaurant of the father