An Austrian-born chef who reinterprets classic dishes with a modern twist
Born in Austria, chef Michael Quendler started off his career with an apprenticeship at restaurant Landhauskeller in Graz. As he began feeling more and more confident about his cooking skills, he approached Michelin star chef Johann Lafer at a trade fair in Munich. Quendler applied for a job under Lafer’s guidance and got hired. In 1998, he joined Johann Lafer's one-Michelin-starred restaurant Stromburg. Around that time, he met his wife Brigitta and eight years on Sylt followed. Here, Quendler first worked at the Munkmarsch ferry house and then became head chef at the Kampen storm hood. He made his next career move in 2007, when chef Michael became the patron of restaurant Die Mühlenhelle in Gummersbach. Together with Brigitta, he transformed the former Gutshaus Mühlenhelle into the culinary hotspot it is today. Quendler has been holding a Michelin star since 2013.
What I love doing is drawing on old, classic dishes and presenting them in a modern way.
Die Mühlenhelle
Gummersbach, GermanyGourmet restaurant Die Mühlenhelle is housed in a characteristic 18th-century farmhouse. Since 2007, this fine-dining spot has been in the hands of chef Michael Quendler and his wife Birgitta. Chef Michael and his kitchen team present modern European cuisine that’s refreshingly uncomplicated and straightforward. The chef exactly knows how to blend his Austrian roots with his Sylter experience. This results in his contemporary German cooking style, complemented by French haute cuisine accents. It’s a culinary combination that hasn’t gone unnoticed by the critics: hotel restaurant Die Mühlenhelle has been honoured with one Michelin star, two hoods, and 15 out of 20 points from Gault Millau.
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