• Description
    • icon
      Age

       24 / 02 / 1985

    • icon
      Type of cuisine

      Gourmet,

      creative,

      regional

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show Cooking, TV

    • icon
      Awards & Honours

      • 2011 "Vice Chef of the Year"

      • 2 stars in Michelin Germany since 2017

      • 18 points in the Gault Millau

    • icon
      On stage

      • 2017 CHEFDAYS by Rolling Pin

    "On the top floor of the Manheim’s Engelhorn fashion-house,
    the culinary skills are not from 0 to 100, but go directly to tempo 200.
    Tristan Brandt's creations are ingeniously good, without being cocky"
    (Star-eater)
    As a youngest two-star cook in Germany, Tristan can already look back on some high-calibre stations in his cooking career, which provide the characteristics of his current style. In the OPUS V, he serves up a sophisticated gourmet kitchen that is contemporary, creative and authentic. Regional and seasonal products form the basis of his cuisine, which he has expertly supplemented with national and international ingredients.

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    Description
    • icon
      Age

       24 / 02 / 1985

    • icon
      Type of cuisine

      Gourmet,

      creative,

      regional

    • icon
      Expertise

      Brand ambassador,

      Recipe development,

      Show Cooking, TV

    • icon
      Awards & Honours

      • 2011 "Vice Chef of the Year"

      • 2 stars in Michelin Germany since 2017

      • 18 points in the Gault Millau

    • icon
      On stage

      • 2017 CHEFDAYS by Rolling Pin

    "On the top floor of the Manheim’s Engelhorn fashion-house,
    the culinary skills are not from 0 to 100, but go directly to tempo 200.
    Tristan Brandt's creations are ingeniously good, without being cocky"
    (Star-eater)
    As a youngest two-star cook in Germany, Tristan can already look back on some high-calibre stations in his cooking career, which provide the characteristics of his current style. In the OPUS V, he serves up a sophisticated gourmet kitchen that is contemporary, creative and authentic. Regional and seasonal products form the basis of his cuisine, which he has expertly supplemented with national and international ingredients.

    Follow me on

    Download Presentation