Herbert Brockel

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Herbert Brockel (born August 14, 1965 in Vlatten in the North Eifel ) is a German chef .

biography

Brockel learned his trade from 1982 to 1985 in the hotel "Der Seehof" in Heimbach in the Eifel. Until 1987 he worked in the restaurant "Zur Krone" (Heimbach), where he held the position of Commis de cuisine (young chef according to the hierarchy of the kitchen ). After completing his military service and working on a tender in 1987/88, he remained head chef at the Zingsheim restaurant until 1989.

From 1990 to 1992 Brockel was the deputy kitchen manager in Brogsitters “Sanct Peter” (1 Michelin star ) in Bad Neuenahr-Ahrweiler . In the years from 1993 to 1994 the "L'Ecole" in Bad Laasphe followed with two Michelin stars, "Hefter's" in Düren with one Michelin star and the "Traube" in Grevenbroich with two Michelin stars, where Herbert Brockel was the boss de part .

Hussar quarters in Lechenich

In 1995 he opened his own restaurant with the Hussar Quarter in Erftstadt - Lechenich . In 2000 he received his first Michelin star. He has not worked there since May 2017.

In 2008 he founded the Brockel & Eckmann company with restaurateur Matthias Eckmann (including a former F&B manager at Lerbach Castle with Dieter Müller ), which also offers Brockel's cooking skills in a private setting. The in-house magazine “Gourmet par Passion” has been appearing in the Husarenquartier since the beginning of 2008. In addition to background information, it also provides small insights into Brockel's kitchen secrets.

From September 1, 2017, Brockel took over the catering at Nideggen Castle with his former employee Tobias Schlimbach, also a two-star chef (most recently in Bembergs little house in Euskirchen) . In February 2019, the restaurant at Nideggen Castle received a Michelin star .

Herbert Brockel lives with his wife and two children in the Düren district of Lendersdorf .

Awards

Herbert Brockel's culinary art, the modern interpretation of classic German cuisine, has brought him numerous awards. He is “Chef of the Year” from Römers Restaurant Report 2004 and his Hussar accommodation is 68th on the nationwide Gastrotel best list.

  • Brockels Restaurant was awarded a Michelin star and three cutlery in 2009 .
  • He received three blue stars and three red Varta tips in the Varta guide in 2009 .
  • The gourmet gave Brockels Restaurant a 3F and speaks of an “upswing in the hussar quarter”.
  • The Aral Schlemmeratlas awarded 3.5 cutlery and its wine symbol.
  • Herbert Brockel and his team received 17 points from Gault-Millau in 2009.

Herbert Brockel has been a member of the Confrèrie de la Châine des Rôtisseurs since 2002 .

Web links (excerpt)

Individual evidence

  1. ↑ http://www.aachener-zeitung.de/lokales/dueren/zwei-sterne-koeche-fuer-die-gute-stube-des-kreises-dueren-1.1677973
  2. ↑ https://www.aachener-zeitung.de/nrw-region/ein-stern-ueber-dem-restaurant-der-burg-nideggen_aid-37040065
  3. ↑ The 23rd Gastrotel Best List 2009  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (PDF; 3.0 MB)@1@ 2Template: Toter Link / www.gwverlag.de  
personal data
SURNAME Brockel, Herbert
BRIEF DESCRIPTION German cook
DATE OF BIRTH August 14, 1965
PLACE OF BIRTH Vlatten