Alfons Schuhbeck

“Add Spice to your life”

Curriculum vitae

Alfons Schuhbeck, born 1949 in Traunstein / Upper Bavaria, completed his apprenticeship and travel years in Salzburg, Geneva, Paris, London and Munich. Among the stops after the hotel school Bad Reichenhall include such prestigious addresses as Feinkost Käfer, Alois Dallmayr and the restaurant Aubergine Eckart Witzigmann.
In 1980 he took over the parental Kurhausstüberl in Waging am See and was awarded in 1983 for his culinary art with a Michelin star, which he holds since.

The gourmet guide GaultMillau honored Schuhbeck in 1989 as "Chef of the Year", numerous other awards and prizes followed.
Since 2003 the team of Alfons Schuhbeck cooks at the Münchner Platzl. In addition to the restaurants "Fine Dining", "In the South Tyrolean Stuben", "Schuhbeck Orlando" and the "Orlando Sportsbar" he runs an ice cream parlor, a teashop, a caterer, the Orlando Bar and a GaultMillau to the "cooking school 2008 "excellent cooking school and wholeheartedly and with great passion a spice shop on several levels as well as a muesli store.

Philosophy: Add spice to your life.

During my years of travel I had a taste in the big world of spices, like the culinary melting pot in Paris and the Asian quarter of London.
I especially became aware how our taste sensations can be stimulated in many ways like sweet-salty-bitter-sour.

I was impressed how in India for example they manage to combine taste and well-being with ayurvedic recipes, or how in China they combine medicine with cooking, while balancing out Yang spices like ginger and chili with Yin herbs such as mint and parsley.
I learned that cumin is agreeable to everything in hot areas and garlic is somewhat harmonious by vanilla.
Using this experience I add something special to my Bavarian kitchen and everyone can follow the recipe.


Schuhbecks Gewürzladen Hamburg
Mönckebergstraße 7, 20095 Hamburg

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