All posts by Harald Wohlfahrt

Harald Wohlfahrt was born in November 1955 in Loffenau (near Baden-Baden) and spent his childhood and adolescent years there. After finishing school, he went to culinary school from 1970 to 1973 at the “Mönchs Waldhotel” in Dobel (North Black Forest). His career choice was heavily influenced by his grandparents. They were part-time farmers, and spending time with them as a child awoke his interest in fresh produce. 1974 to 1976 Chef in the two-star restaurant “Stahlbad”, which at that time was very well-known, in Baden-Baden. 1976 Saucier in the Traube Tonbach. At that time, the “Schwarzwaldstube” – Hotel Traube Tonbach was just in the planning stages. The Finkbeiner family recognized Wohlfahrt's immense talent and made it possible for him to realize his full potential working with renowned three-star chefs like Eckart Witzigmann in Munich and Alain Chapel in Mionnay in Lyon. 1978 Assistant head chef (under chef Wolfgang Staudenmeier) in the recently opened “Schwarzwaldstube” – Hotel Traube Tonbach. 1980 Master Chef Examination and subsequently appointed to head chef at the “Schwarzwaldstube” – Hotel Traube Tonbach. 1991 “Chef of the Year” in the Gault & Millau. 1992 Three stars in Michelin. Since 1992 The only chef in Germany to receive the highest rankings in all restaurant guides. 2002 Awarded the Medal of Merit of the State of Baden-Württemberg. 2003 Awarded the Medal of Merit from the Board of Tourism in Baden- Württemberg. 2004 Awarded the Cross of Merit on ribbon of the Order of Merit of the Federal Republic of Germany. 2006 French rose-grower Henri Delbard named a new rose-growing after Harald Wohlfahrt. 2008 Awarded a star on the “Place of Good Taste” (Platz des guten Geschmackes) in Stuttgart. 2008 Awarded the Eckart-Witzigmann Prize. 2011 20th jubilee of the three stars Michelin for the restaurant Schwarzwaldstube – Hotel Traube Tonbach. 2011 Since 35 years staff member of the Traube Tonbach. 2011 Lifetime achievement award in the event of the FAZ Animation „Unsere Lieblinge“. 2012 Awarded for achievements as “Chef of the Chefs” vote, made through Gourmet Portal “Restaurant Ranglisten”. 2012 Awarded as the best Chef by the magazine “Der Feinschmecker”. 2012 Ranked top 5 of the 50 best restaurants in Europe by the magazine “Der Feinschmecker” (Only German Chef in Top 5). 2013 Three stars Michelin (2014) – since 1992. 19,5 points in the Gault & Millau (2013). Published Books “Feines aus meiner Küche“ (Delicious Treats from my Kitchen) (1998) “Feine Desserts aus unserer Küche” (Delectable Desserts from our Kitchen) (2000) “All about Cocktails and Barfood” (All about Cocktails and Bar Food), in collaboration with Bernhard Stöhr (2006) “Kunst und Magie in der Küche – Kleine Geheimnisse eines großen Kochs“ (Art and Magic in the Kitchen – Small Secrets of a Great Chef) (2007)

Star Anise Marinated Salmon with Flying Fish Ro & Cucumber Jelly

Fine Dining

This extraordinary appetizer combines the delicate richness of marinated salmon with the exquisite pop of flying fish caviar. The dish is elevated further with the refreshing and subtle taste of...

Harald Wohlfahrt

June 20, 2015

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