Mike Germershausen"In my first trainings as chef, I graduated in a small gourmet restaurant in Lüneburg Germany and expanded my skills at the Renaissance Hotel Zurich Switzerland.
Later I had the great opportunity to collaborate with André Jaeger, head of the "Fischerzunft" in Schaffhausen. André Jaeger has influenced me profoundly in my culinary thinking and style of cooking.
It then was quite an honor to work at the prestigious "Auberge de Ill" of family Haeberlein and thus to gain insight into one of the largest houses worldwide. Under Paul and Marc Haeberlin I discovered and learned to love the Haute Cuisine Française.
From 2004, I was able to establish myself as chef at the Auberge Blanche Neige, before I started my own restaurant "Auberge de la Ferme Hueb" in 2009.
Together with Mathias Ruder we began rebuilding hotel and restaurant Heckenrose, both in style and cuisine in 2011.
Jeune Talent alsace 2007, Gault & Millau France
Révélation de l' année 2011, Guide Pudlowski France
Bib Gourmand 2012 Michelin
14 Punkte Gault Millau
It is a great joy to surprise my guests and make them happy for an evening with my culinary compositions ! "