Our Executive Chef: Philipp Hillebrand
Refinement, research and creativity at the service of our guests
Son of a chef, Philipp was born on 28 July 1991 in South Tyrol. Already at the age of 12 he discovered his passion for cooking and chose this path, attending hotel school. He completed his apprenticeship years, earning a diploma with top marks.
After graduating, he worked with Bobby Bräuer, a chef with 2 Michelin stars and 19 Gault Millau points, then did an internship with Eckart Witzigmann.