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Philipp Wolter

Chef Philipp Wolter has learned from the best. After his successful training at restaurant Wielandshöhe in Stuttgart, the chef went on to work with top chefs at other distinctive locations, including chef Claus-Peter-Lumpp (Bareiss), chef Helmut Thieltges (Waldhotel Sonorra), and chef Dieter Müller (Schlosshotel Lerbach). During Philipp’s twelve years of self-employment at 5-star hotel and restaurant Landhaus Spatzenhof in Wermelskirchen, the head chef’s innovative cuisine grabbed the critics’ attention. In 2011, he was awarded his first Michelin star. In addition, his cooking at Landhaus Spatzenhof was honoured with 17 out of 20 Gault Millau points. In 2017, chef Philipp Wolter moved to the city and took over restaurant PHOENIX which he now runs with his wife Tanja. Today, Philipp is regarded as one of Germany’s rising chefs. No matter where his restaurant is based, his bold use of strong aromas and regionally influenced cuisine remains to attract gourmets from far and wide.

PHOENIX Restaurant & Weinbar

Düsseldorf, Germany
JRE Jeunes Restaurateurs

In the bustling heart of Düsseldorf lies the iconic Dreischeibenhaus. This slim high-rise building houses restaurant PHOENIX. Furnished with black marble flooring, retro lamps and turquoise accents, this dining spot’s cosmopolitan chic interior is just as vibrant as the city itself. The kitchen is run by owner and multi-award-winning chef Philipp Wolter who presents a cuisine that’s open to global influences, yet shows a strong connection to the region. You can take a seat at the restaurant on the ground floor, at the wine bar, or on the roof terrace on the 22nd to 24th floors. From here, you have a spectacular vista of the city.

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