Micha Schäfer is a head chef of "Nobelhart & Schmutzig" and what matters to him are the producers, short paths, ethics and integrity.
Micha Schäfer has no patience for repetition. It took just a brief period working in the kitchen of the "Tandreas" hotel in Gießen for him to turn his back on his academic career and dedicate himself to the kitchen. He began training as a chef and afterwards found a job in one of the most exciting restaurants in Germany.
Inspired by Head Chef Matthias Schmidt at Villa Merton in Frankfurt (Michelin**, 18 points in Gault Millau), his performance soon earned him an invitation to participate in the development of new dishes. At "Nobelhart & Schmutzig" no attention is given to the sacred cows of classic haute cuisine. What matters are the producers, short paths, ethics and integrity. It buggers reason to create a 'fresh' kitchen that merely plagiarizes a classic dish from so-called (French-inspired) 'fine dining.' Germany has no tradition of haute cuisine. It does, however, have excellent products and the local traditions and producers that keep them alive. Supporting and nurturing them, and bringing the results to the table, is Schäfer's mission.
Nobelhart & Schmutzig one Michelin star