KARLHEINZ HAUSER
Seven Seas at hotel "Sülleberg"
Hamburg, Germany
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| Jamtalhütte | Galtür |
Celebrity-chef in Tyrol
The culinary art of Karlheinz Hauser, born 1967 in Baden, has been attested to by gourmet prize awarding bodies for years now. The coveted Five Star Diamond Award, which rewards "outstanding performances in the luxury segment", was awarded to Karlheinz Hauser for the tenth consecutive time. He gained his expertise with regard to high-end gastronomy, catering and banquets under the demanding tutelage of German top chefs. He was decisively influenced by Eckart Witzigmann from 1990 to 1992. Following his subsequent period with Gerd Käfer, with whom he coordinated caterings and banquets all over the world, his profession took him to Berlin. As the executive chef and catering manager in Hotel Adlon, he organised large banquets for local as well as international celebrities and hosted top-class formal dinners in Schloss Bellevue. In the spring of 2002, Karlheinz Hauser answered the call to the Süllberg hill in Hamburg. Since then he's made the Wilhelmine building ensemble shine like new.
Work experience
1985 - 1986 Commis Entremetier, Kulm Hotel, St. Moritz, Switzerland
1986 - 1987 Commis Saucier, Hotel Königshof, Munich
1988 - 1990 Demi-Chef / Chef Gardemanger, delicacies Käfer Restaurant, Munich
1988 - 1990 Chef Poissionier / Chef Gardemanger / Sous - Chef, Restaurant „Aubergine" with Eckart Witzigmann, Munich
1992 - 1994 Chef de cuisine, Partyservice delicacies Käfer, Munich
1994 - 1995 Chef de cuisine Andechser am Dom, Munich
1995 - 1997 Chef de cuisine, Käfer's am Hofgarten, Munich
1997 - 2002 Chef de cuisine and head of gastronomy, Hotel Adlon, Berlin
Seit 2002 Executive partner, KHH Süllberg, Hamburg
Awards
• Guide Rouge (Michelin): 1 Michelin star, since November 2003
• Gault Millau: 17 Gault Millau points + 3 Hauben award, 2009 / 2010
• Schlemmeratlas: 5 „Schlemmer Atlas" cooking spoons, 2010
• Der Feinschmecker: 4 F 2009 / 2010
• Michelin Germany 2009 - 4 comfort categories & 1 Michelin star
