It is worthwhile being curious…

Finally! From the 10thMarch onwards, Tobias Schmitt leads the team of the gourmet restaurant in the Favorite Parkhotel. A lot of praise and many congratulations were given for the new constellation. It is not common, that so many positive judgements hurry a new head chef ahead. Even the fact that the Michelin star, by which the restaurants was awarded several times in a row, is gone for the moment does not change anything about the high-class, Michelin star quality of all dishes served. After the retirement of Daniele Tortomasi in the end of 2019, the testers of the Michelin guide did just not have the chance so far to get a picture of the current, new situation. Because the chief of the kitchen was missing. On top of that, the restaurant was closed for holidays in January and February. With Tobias Schmitt, a new chapter is starting now!

The loss of the Michelin star did not surprise the managing director of the Favorite, Christian Barth. Knowing all the circumstance really well, he was sure that in order to award the restaurant by one star again, it needs a certain preliminary lead time. The same was also agreed on by Ralf Flinkenflügel, director of the guide Michelin Germany and Switzerland.

Now, everyone in the Favorite is looking forward to a very good interconnection and many happy guests. This is the most important aspect at the moment. In case the Michelin star is coming back next year, the family Barth proves its decision successful. All signs are positive and then, also the timing is correct.

About Tobias Schmitt
Tobias Schmitt, who was born in Wiesbaden and has been sous chef of the 2 Michelin star chef Andreas Srolik in the popular restaurant „Lafleur“ in Frankfurt, is very happy about his new challenge. As the son of Harald chef, hotel legend in Wiesbaden and ex-head chef of the “Ente”, Schmitt junior would love to satisfy all “Mainzer” with his culinary creations and even to allure the “Wiesbadener” to cross the Rhine.

Tobias Schmitt successfully completed his apprenticeship as a chef in the “Brenners Park Hotel & Spa” in Baden-Baden. After going to the North of Germany and working in Hamburg on the side of Cornelia Poletto, Schmitt went as demi chef to the “Jacobs Gourmetrestaurant” In the “Hotel Louis C. Jacob.”

Then, he went out into the big, wide world! For one year, Schmitt was cooking in Australia, where the “Orpheuse Island Resort” at the Great Barrier Reef was his last station. The following year, Tobias Schmitt spent in the “Intercontinental Hotel Amsterdam”, in the Michelin star restaurant “La Rive” with head chef Roger Rassins. Two Michelin stars have been shining for the “Villa Merton” in Frankfurt when Tobias Schmitt was Gardemanger and Poissonier on the side of head chef Matthias Schmidt. He remained loyal to Frankfurt when he was changing as sous-chef and chef Patissier to the “Lafleur. Here, he received the call coming from Mainz and the Favorite Parkhotel.

With Tobias Schmitt, Barth won an experienced head chef who is cooking for more than 15 years. Anja and Christian Barth, who are very passionate about supporting motivated people, are looking forward to the new chapter of the success story of their gourmet restaurant.