Interviewed October 2010
Helmut Thieltges is chef/patron, a 3 star Michelin restaurant in Germany. For me it is one of the finest restaurants in the world, with a remarkable level of consistency in its cooking. He died in July 2017.
Q – How long have you been cooking professionally?
For 32 years
Q – Where did you train to cook?
Breidenbacher Hof, Düsseldorf / Schlosshotel Pontresina / Hotel de Paris, France
Q – How would you describe your style of cooking?
Classic french modern style
Q – Is there a secret for a successful restaurant?
There is no secret, you only have to use the best products and every day give the best !
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
My favourites are every type of seafood
Q – Do you have a favourite ingredient?
Which restaurant do you most enjoy eating at on your night off?
I like to visit different restaurants. There is no restaurant I specially prefer.
What is your most interesting or fun experience from your time in restaurants?
What would be your “last request” dish?
2l Gin & Tonic
Is there another chef that you most admire?
I admire all chefs who do every day from the morning until the late night their best!
Any advice you would give to someone wanting to become a chef?
They must have the passion and the patience for this job!
Any final thoughts you’d like to add?