Karl-Josef Fuchs

Karl-Josef Fuchs (* 1960 in Münstertal / Black Forest ) is a German chef .

Career

Fuchs comes from a family of restaurateurs and is now the fifth generation to run the Hotel Spielweg . The house has been in the family since 1861.

From 1977 to 1980 he did his apprenticeship in the Schwarzer Adler restaurant with Franz Keller Junior and Senior ; the restaurant has been awarded a Michelin star since 1969 . This was followed by positions in Le Canard in Hamburg and in the Swiss parlors in Wertheim- Bettingen. In 1986 Karl-Josef Fuchs returned to the home cooker in Spielweg. Fuchs is a founding member of the Jeunes Restaurateurs d'Europe in Germany, an association of 50 young top German chefs. Since 1995 he has been producing three types of Spielweg cheese in his own cheese dairy .

From June 2010 to October 2013, Fuchs wrote, alternating with Jürgen Koch and Christian Mittermeier, for the blog “Nachgesalzen” on Zeit Online .

Fuchs is married and has two daughters.

Publications

The big game cooking school. 2005
The new big game cooking school. Tre Torri 2011, ISBN 978-3941641518 .
The 100 best game recipes: the cookbook. Tre Torri Verlag 2013, ISBN 978-3941641983 .
SZ Gourmet Edition: The best from Wild Tre Torri Verlag 2016, ISBN 978-3944628967 .

Web links

Hotel Restaurant Spielweg

Individual evidence

^ Badische Zeitung: An archbishop as a holiday guest - Münstertal - Badische Zeitung. Retrieved February 29, 2020 .
↑ Karl-Josef Fuchs: In memory of my old boss! March 29, 2007, accessed on February 29, 2020 (German).
↑ The authors. Retrieved on February 29, 2020 (German).

personal data
SURNAME	Fuchs, Karl-Josef
BRIEF DESCRIPTION	German cook
DATE OF BIRTH	1960
PLACE OF BIRTH	Münstertal / Black Forest

[1] Badische Zeitung: An archbishop as a holiday guest - Münstertal - Badische Zeitung. Retrieved February 29, 2020 .

[2] Karl-Josef Fuchs: In memory of my old boss! March 29, 2007, accessed on February 29, 2020 (German).

[3] The authors. Retrieved on February 29, 2020 (German).