Today we introduce our sous chef Markus Biber, who recently became a certified master chef.
We asked him a bit more about his career, how and why he discovered his passion for cooking and what his further goals are.
How old are you and where are you from?
I am 27 years old and I was born in Naundorf, near Dresden.
When did you start cooking and how did you get into it?
I started my cooking apprenticeship in 2009 and finished it in 2012. By then I already had taken part in various school cookery competitions in the district. I discovered my love for cooking through a teacher of mine, who was also our supervisor of the cooking competitions. In my childhood I was inspired by my mother and grandmother.
What do you like to cook the most?
Stews are one of my favourite dishes. I also enjoy various “old” techniques, such as smoking and fermenting.
What is your favourite meal?
My absolute favourite dish or my last meal would probably be marinated herring with buttermilk, apple and boiled potatoes, just like my grandmother used to make it.
Where did you work before you started at Donisl?
I completed my training at the private hotel management school Schloss Albrechtsberg at Dresden, then I came to Munich and within three years I worked my way up from young chef to sous chef at the 4-star superior hotel Pullmann Munich. On the recommendation of a former colleague, I switched to the Donisl for the opening.
What do you prefer at working at Donisl?
The cooperation of the individual departments is target-oriented. We have a good working atmosphere and flat hierarchies. I can let off steam creatively in my area of responsibility, such as the changing seasonal menus. It is also a very familiar company and the contact to the supervisor and owner is very friendly.
What has been your biggest challenge so far?
The biggest challenge up to now was to be responsible for the kitchen management from one day to the next in a 4* hotel with 337 rooms at the age of 23, including full responsibility for costs and personnel.
What would you wish for, what the Donisl in Munich should become famous for?
A claim to seasonality and regionalism, and of course the best pork knuckle in the city.
What are your next goals?
A further education to become a hotelier-owner and/or beer sommelier.
Thank you for your time. Of course we would be happy if you stay with us in our kitchen for a long time and congratulate you once again on passing your master’s certificate :-).