Stories
My name is Tristan Brandt. I am 41 years old, a Michelin-starred chef, culinary consultant, and owner of several international restaurants. My culinary style is characterized by modern French-inspired cuisine with Asian influences.
I was born in Mainz and started my culinary apprenticeship at age 16. Afterward, I immediately entered the world of international Michelin-starred gastronomy and have remained there ever since. In 2013, I took over and developed the Engelhorn restaurant group. Over the years, I have repeatedly developed and launched comprehensive restaurant concepts.
In May of last year, my wife and I opened the Schlosspark Restaurant here in Weinheim. In addition, since 2022, we’ve been operating a Michelin-starred restaurant in Miami Beach, where we offer our guests a ten-course experiential menu.
Why did you become a chef?
When I was younger, I used to stand at the stove with my mom and cook with her. She told me that even when I was eight years old, I would put a little step stool next to the stove and watch her. While my friends were playing soccer outside, I would go shopping with my mom at the wholesale market. There, I asked a lot of questions—typical kid questions like: Why are there red tomatoes and yellow tomatoes? Why are some big and some small? So my interest in cooking started early on. In ninth grade, I did an internship in a kitchen, and after that, it was clear to me that I wanted to become a chef.
What is the purpose of your open kitchen at the Schlosspark Restaurant in Weinheim?
We want to offer our guests something special in these wonderful surroundings. For guests who have a passion for cooking, this kitchen is meant to be an experience. I’ve had good experiences with cooking classes in the past at my two-star restaurant—they were always booked up well in advance. That’s why we want to offer cooking classes here, as well as smaller events such as business networking gatherings, board meetings, or small, high-end celebrations.
What was particularly important to you when planning the kitchen?
As a Michelin-starred chef, you naturally always strive to work with the best products. That’s why you rely on people who really know their stuff. It was clear early on that the Swiss appliance manufacturer V-ZUG would be supplying the equipment for our planned show kitchen. V-ZUG recommended the interior design specialists Goldbach Kirchner to us. We’re more than satisfied with the result. I originally had a different plan for the kitchen, but in hindsight, I’m very glad I trusted the experts. The golden metal fronts fit perfectly with the magnificent ambiance here in the castle and create a harmonious interplay with the reflective surfaces of the appliances.
What makes this kitchen special to you personally? What’s your favorite part?
When you walk in from the dining room into the kitchen, you don’t have high expectations at first—but then you immediately experience that “wow” moment. That’s exactly the experience we want to create. Our guests are often already impressed when they see the castle and the rooms. When we can then lead them into this kitchen, it takes it to the next level. The first impression is truly special: you immediately see the gleaming kitchen and the high-quality appliances. Overall, it’s a very special kitchen that probably everyone would love to have at home.
