Silvio Nickol

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Silvio Nickol (born January 21, 1975 in Hoyerswerda ) is a German chef.

Career

After completing his apprenticeship as a chef in 1991, Nickol moved to Lothar Eiermann's two-star restaurant Wald- & Schlosshotel Friedrichsruhe in Zweiflingen and in 1997 as Chef de Partie at Harald Wohlfahrt's three-star restaurant in the Black Forest parlor in Hotel Traube Tonbach in Baiersbronn . In 1999 Roger Souvereyns' Scholteshof followed in Stevoort ( Belgium ), where he worked as a sous-chef .

He returned to the Schwarzwaldstube in 2001 in the position of sous-chef. In 2005 he moved to the Köhlerstube in the Traube Tonbach as deputy head chef. Then from 2006 he worked for Heinz Winkler in Aschau . He became head chef at Schlossstern in Schloss Velden am Wörthersee in 2007; The restaurant was awarded two Michelin stars in 2009 under his management.

Since 2011 he has been running the Silvio Nickol gourmet restaurant in Palais Coburg in Vienna . Here, too, he has had two Michelin stars since 2012. By Gault Millau he was in 2017 rated four bonnets and 19 points.

In 2014, the wine list was named the best wine list in the world with over 5,000 items by the renowned British magazine "The World of Fine Wine" .

Awards

  • 2009 two Michelin stars in the Schlossstern
  • 2010 Trophé Gourmet for the most creative cuisine, à la carte
  • 2012 two Michelin stars in the Silvio Nickol gourmet restaurant
  • 2014 "Chef of the Year" Gault & Millau - renamed "Team of the Year" by Silvio Nickol
  • 2017 4 toques and 19 points, Gault & Millau

Web links

Individual evidence

  1. ↑ 4 toques and 19 Gault Millau points.
  2. ↑ World Of Fine Wine. In: worldoffinewine.com. Retrieved September 27, 2016 .
personal data
SURNAME Nickol, Silvio
BRIEF DESCRIPTION German cook
DATE OF BIRTH January 21, 1975
PLACE OF BIRTH Hoyerswerda