Jumeirah, the Dubai-based luxury hospitality group, has announced it will be opening its first property in mainland Europe, Jumeirah Frankfurt.
The property will be welcoming its first guest in August, while the Grand Opening is scheduled for September.
One of the main goals of Dagmar Woodward, general manager of Jumeirah
Frankfurt, is to turn the hotel into a gastronomical destination. With
the appointment of Martin Steiner as executive chef, this dream is
becoming a reality and the Austrian national will soon enrich
Frankfurt's culinary scene thanks to the hotel's signature restaurant,
"Max on One".
After having completed a professional chef apprenticeship in his home
town in Austria, Martin Steiner started his career in Germany, where
he worked at the Stromburg for two years. He soon moved on to work for
luxury hospitality brands such as Relais & Château, Savoy and
Kempinski. 12 years after his time at the Stromburg, celebrity chef
Johann Lafer remembered the talent and commitment of the young chef
and brought him back into his team in 2008 to head the Michelin
starred gourmet restaurant Val D'Or.
For his latest challenge, the 32-year old will be supported by a
superb group of colleagues in a stunning restaurant, designed by
leading Japanese designer Takashi Sugimoto and his team at Super
Potato. "Max On One" is divided into an open kitchen, a private dining
area, two walk-in wine cubes and a steakhouse front-grill, creating a
contemporary, urban atmosphere in the centre of Frankfurt. The
restaurant name highlights the cultural connection to Emperor
Maximilian I. (Max). The founder of the German postal system worked
closely with the Thurn und Taxis family, who later established their
headquarters at the Thurn und Taxis Palais, adjacent to the hotel. "On
One" indicates the location of the restaurant on the first floor.
Chef Martin Steiner puts a strong emphasis on the creative
reinterpretation of regional dishes while incorporating Austrian
influences. The menu reads imaginative creations such as "apple
wine-risotto" with poached char and horse radish foam or grilled
zander in pepper sauce and roasted gnocchi, "ahle wurscht" and caraway
foam.
http://www.breakingtravelnews.com/news/article/jumeirah-frankfurt-announces-martin-steiner-as-executive-chef/
The property will be welcoming its first guest in August, while the Grand Opening is scheduled for September.
One of the main goals of Dagmar Woodward, general manager of Jumeirah
Frankfurt, is to turn the hotel into a gastronomical destination. With
the appointment of Martin Steiner as executive chef, this dream is
becoming a reality and the Austrian national will soon enrich
Frankfurt's culinary scene thanks to the hotel's signature restaurant,
"Max on One".
After having completed a professional chef apprenticeship in his home
town in Austria, Martin Steiner started his career in Germany, where
he worked at the Stromburg for two years. He soon moved on to work for
luxury hospitality brands such as Relais & Château, Savoy and
Kempinski. 12 years after his time at the Stromburg, celebrity chef
Johann Lafer remembered the talent and commitment of the young chef
and brought him back into his team in 2008 to head the Michelin
starred gourmet restaurant Val D'Or.
For his latest challenge, the 32-year old will be supported by a
superb group of colleagues in a stunning restaurant, designed by
leading Japanese designer Takashi Sugimoto and his team at Super
Potato. "Max On One" is divided into an open kitchen, a private dining
area, two walk-in wine cubes and a steakhouse front-grill, creating a
contemporary, urban atmosphere in the centre of Frankfurt. The
restaurant name highlights the cultural connection to Emperor
Maximilian I. (Max). The founder of the German postal system worked
closely with the Thurn und Taxis family, who later established their
headquarters at the Thurn und Taxis Palais, adjacent to the hotel. "On
One" indicates the location of the restaurant on the first floor.
Chef Martin Steiner puts a strong emphasis on the creative
reinterpretation of regional dishes while incorporating Austrian
influences. The menu reads imaginative creations such as "apple
wine-risotto" with poached char and horse radish foam or grilled
zander in pepper sauce and roasted gnocchi, "ahle wurscht" and caraway
foam.
http://www.breakingtravelnews.com/news/article/jumeirah-frankfurt-announces-martin-steiner-as-executive-chef/