MAINZ, Germany, October 12, 2016 – At 26 years of age, Philipp Stein grew up learning all about food at his parents’ restaurant in Mainz. He worked in their kitchen and apprenticed at the family’s Hotel Atrium in the city.
From there, he honed his culinary skills and worked in various capacities at Mainz’s theater restaurant Maus im Mollers and Ente in Wiesbaden. He even worked on the cruise ship MS Europa as the chef de partie with Michelin three-star chef Dieter Müller.
In 2013, Stein began working with the previous chef at the Favorite Restaurant, located in the Favorite Parkhotel in Mainz.
Although the restaurant already had a one-star Michelin rating, Stein managed to maintain this through a subsequent evaluation. He was also awarded Newcomer of the Year by the prestigious German gastronomic magazine Der Feinschmecker.
In 2014, Stein took over as executive chef and reworked all of the menus in his own design. His philosophy is to use good products and create uncomplicated dishes that taste good where people can actually understand what they are eating.
Whenever possible, he uses locally-sourced ingredients to create what he calls cuisine with a classic base.
One of his most requested dishes is his rock lobster with curry, mango, lemongrass, seaweed, and cashews. The tender lobster is sliced thinly atop these other perfectly blended ingredients, creating a seafood dish that is simple and unpretentious, yet delicious.
Stein hopes to continue his growth as a chef and hopes that more people will discover his restaurant and food. In order to stay competitive, he changes the menu every three weeks, depending upon the seasons.
Guests can enjoy the ambiance in a room that overlooks the Rhine, just perfect for an evening filled with wine, good food, and conversation.
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