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Kulinarischer Werdegang Maike Menzel ist die dritte Generation einer Kochfamilie. Mit der Leidenschaft des Kochens kam sie durch ihren Vater in Kontakt. In seiner Küche half ich oft in den Ferien. Auch meine Mutter und Großmutter haben mit viel Liebe und Begeisterung gekocht, sodass es eine Freude war, ihr Essen zu genießen. Sie wurde im […]
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Maike Menzel Private Fine Dining & Kochkurse offers bespoke culinary experiences led by Munich chef Maike Menzel. Trained at Restaurant Blauer Bock, she went on to work at Emiko and Pageou before joining Schwarzreiter at the Hotel Vier Jahreszeiten Kempinski Munich. She became head chef there in 2018, and her team earned a Michelin star by 2021. Her accolades also include “Chef of the Year” from the Busche Schlemmer Atlas in 2020 and recognition from Gault Millau.
Menzel’s cooking emphasizes natural ingredients, with careful attention to quality, origin and freshness. Her menus balance distinctive flavors and textures, and may feature less commonly used ingredients such as turnips, sea buckthorn, emmer and buckwheat.
Services include private dinners at clients’ homes or workplaces, with individually designed three- to five-course menus for groups of up to ten. She also leads in-home cooking classes for up to six guests, sharing professional tips and preparing dishes together.
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Luxury
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