Helmut Thieltges

Interviewed October 2010

Helmut Thieltges is chef/patron, a 3 star Michelin restaurant in Germany. For me it is one of the finest restaurants in the world, with a remarkable level of consistency in its cooking. He died in July 2017.

Q – How long have you been cooking professionally?

For 32 years

Q – Where did you train to cook?

Breidenbacher Hof, Düsseldorf / Schlosshotel Pontresina / Hotel de Paris, France

Q – How would you describe your style of cooking?

Classic french modern style

Q – Is there a secret for a successful restaurant?

There is no secret, you only have to use the best products and every day give the best !

Q – Do you have a “signature dish” or favourite dish you enjoy cooking?

My favourites are every type of seafood

Q – Do you have a favourite ingredient?

Langoustines

Which restaurant do you most enjoy eating at on your night off?

I like to visit different restaurants. There is no restaurant I specially prefer.

What is your most interesting or fun experience from your time in restaurants?

What would be your “last request” dish?

2l Gin & Tonic

Is there another chef that you most admire?

I admire all chefs who do every day from the morning until the late night their best!

Any advice you would give to someone wanting to become a chef?

They must have the passion and the patience for this job!

Any final thoughts you’d like to add?     

Current Restaurant

Hotel Sonnora