Harald Wohlfahrt - the head of the German restaurant Die Schwarzwaldstube, located in Baiersbronn, Germany. Harald managed to combine classic French and Asian cuisine, created with the original style of the German avant-garde gastronomy.
Secret of success
Early in his career at the professional formation Harald had a significant impact renowned German chef. He was inspired by their creations, but eventually created his own unique style, for which he gained recognition in the world of cooking. Harald is able to work in a team, and this too has led him to success: how he says the chef, one person has no place in the kitchen. The successful functioning of any culinary institution needs a team, each member of which wants to develop and move forward.
Career
Harald studied different techniques of cooking in the university and the practice took place in the well-known restaurants. He was educated and trained throughout his career that helped him to take the post of chef in the restaurant Die Schwarzwaldstube. That skill Harald made him famous all over the world. Currently Harald not only manages the restaurant, but also educates chefs, master classes and conducts cooking classes.
Kitchen and dish crown
In addition to the main dishes, the restaurant's menu you can find both vegetarian dishes and tasting portions. Signature dish of the chef: red mullet in tomato sauce with olives and wheat germ, medallions of venison with pineapple and mango.
Awards and achievements
• The World's 50 Best Restaurant: a place in the list of the best restaurants in the world.
• 3 star famous gastronomic Michelin rating.
• One of the best restaurants in the world under the version of the guide Gault-Millau.
Personal philosophy
The chef is inspired by his work: he loves to cook and is not without it their lives. He likes to explore the culinary world, to create something new, try different cooking techniques. Proper motivation, humanity, leadership qualities, their own unique style, the desire to learn and to teach his team - the quality is not only a good chef, but also a manager. And that this should be considered in the selection of the manager and chef.
