Young and talented chef Dirk Hoberg learnt his skills in prestigious two- and three-Michelin-starred establishments in Germany before taking the gastronomic lead of boutique hotel Riva in 2009. He achieved there what only very few chefs have accomplished: in 2010 he opened Ophelia, an intimate 24-seater restaurant in a luxurious setting on the scenic lake Constance. In 2011, the restaurant received its first star, followed immediately by its second Michelin star in 2012, making Ophelia a must-go destination and Dirk Hoberg a rising star of the culinary scene of southern Germany.
My first encounter with the Michelin Guide was when I finished my first apprenticeship and was wondering how I should shape my career. My apprenticeship was in a very small three-star hotel in my hometown of Osnabruck. I started my apprenticeship at the age of 16 - I was still a child then. I knew nothing about cooking or the hotel industry, but I was ambitious, I wanted to be better than all the other chefs in the kitchen. I loved to go to work and I wanted to be better everyday. The hotel kitchen was a very old kitchen, located in the basement with very small windows. It was very hard to keep up with the speed sometimes but no matter what happened during the service, we drank a beer after tidying the kitchen and we laughed together.
After three years of training, I decided to apply to work in a restaurant which had the coveted Michelin star. When I first heard of Michelin stars, I was immediately infected, I knew I wanted to work in such a restaurant. Honestly, back then I thought that it would be easy, because by then I could cook in our small kitchen, even quite well, but it is so hard, and more than I could have imagined. But I never wanted to cook anything else again!
After three years of training, I decided to apply to work in a restaurant which had the coveted Michelin star. When I first heard of Michelin stars, I was immediately infected, I knew I wanted to work in such a restaurant. Honestly, back then I thought that it would be easy, because by then I could cook in our small kitchen, even quite well, but it is so hard, and more than I could have imagined. But I never wanted to cook anything else again!
The first time I team earned a star was in 2012, when I worked in restaurant Ophelia. In 2009, I changed from the best 3 star Chef in Germany, Harald Wohlfahrt, to a new built hotel as a head chef. The first two years we opened the hotel restaurant, I was then 27 years.In august 2011 we opened the second restaurant, the Ophelia. In 2012 we received the Michelin star. And in 2013, we earned the second star.
SEE ALSO: First Day I Got My Michelin Stars: Julien Royer of Odette
The first thing I did when I realised we had won a star was call my sous chef to tell him that we have a star! It was a great day. An incredible dream come true. We met with the whole team in a bar and celebrated with lots of beer and champagne - possibly too much!
The influence of the Michelin guide has had on my career is very significant. I've been thinking since I started working in restaurants on getting a star, and now we have two. It's amazing and a real badge of honour. And we work every day to get better.
My advice for young chefs aiming for Michelin stars is to work hard and consistently pursue your goal, but do not lose your own identity and to cook with love.
The first thing I did when I realised we had won a star was call my sous chef to tell him that we have a star! It was a great day. An incredible dream come true. We met with the whole team in a bar and celebrated with lots of beer and champagne - possibly too much!
The influence of the Michelin guide has had on my career is very significant. I've been thinking since I started working in restaurants on getting a star, and now we have two. It's amazing and a real badge of honour. And we work every day to get better.
My advice for young chefs aiming for Michelin stars is to work hard and consistently pursue your goal, but do not lose your own identity and to cook with love.
The first chef to kick-off our 2017 International Chef Showcase series, Dirk Hoberg will present a choice of two unforgettable menus: a 4-course lunch or an 8-course dinner served with a top notch selection of wines hand-picked by Robert Parker Wine Advocate’s esteemed team of global wine critics. Book your tickets here.
1.jpg)
