Villa Sorgenfrei Atelier Sanssouci

Antje Kirsch, host since 1. August 2015 is there for the guests. Ms. Kirsch is an experienced specialist. It can refer to 30 years of experience in gastronomy and hotel industry. Antje Kirsch is not an unknown in Dresden and the surrounding area, and also Stefan Hermann, the owners of the house, already knows it from the joint time at Relais Châteaux Hotel Bülow Palais. According to her teaching, the native Saxon moved to North Rhine-Westphalia in 1990, where she worked in various stations until 1998 as Chef de Rang. In 1999, her way back to the home, to Dresden, led to the Hotel Bülow Palais Residenz as a restaurant manager. She also completed various internships in the two three-star restaurants Vendôme and Dieter Müller in Bergisch Gladbach. Nicholas Patrick Hahn, Chef Nicholas Hahn has been since 15th August 2015 at Villa worries-free. In his position as chef, the 32-year-old is responsible for the Atelier Sanssouci restaurant. After his training at Hotel Schwanen in Köngen, the young chef moved to the star restaurants of Schuhbeck`s South Tyrolean Stuben, to the Hotel Bareiss, the restaurant Wielandshöhe and finally to the restaurant Breitenbach in Stuttgart. From 2007 to 2009 he worked there as Chief de Partie and is one of the most important in his career. It followed an operation in the Portuguese restaurant Sao Gabriel and abroad stays in Greenwich, USA and Hungary. After these two years abroad, Hahn came to Matthias Diether in the Firstfloor in Berlin in 2010 as Sous Chef. Stefan Hermann, owner The cook has also become an entrepreneur. He already has a collection of large and small houses. These include the bean beluga restaurant, excellent with a Michelin star and 17 Gault Millau points, a wine bar, a cooking school. a fine food shop, the restaurant william in the Dresdner Schauspielhaus, the Romantikhotel Villa worries-free in Radebeul as well as the Konzertplatz Weißer Hirsch and a stand on the Dresden Striezelmarkt. In addition, the group is responsible for the entire gastronomy in the Semperoper and the Schauspielhaus.

Antje Kirsch, host since 1. August 2015 is there for the guests. Ms. Kirsch is an experienced specialist. It can refer to 30 years of experience in gastronomy and hotel industry. Antje Kirsch is not an unknown in Dresden and the surrounding area, and also Stefan Hermann, the owners of the house, already knows it from the joint time at Relais Châteaux Hotel Bülow Palais. According to her teaching, the native Saxon moved to North Rhine-Westphalia in 1990, where she worked in various stations until 1998 as Chef de Rang. In 1999, her way back to the home, to Dresden, led to the Hotel Bülow Palais Residenz as a restaurant manager. She also completed various internships in the two three-star restaurants Vendôme and Dieter Müller in Bergisch Gladbach. Nicholas Patrick Hahn, Chef Nicholas Hahn has been since 15th August 2015 at Villa worries-free. In his position as chef, the 32-year-old is responsible for the Atelier Sanssouci restaurant. After his training at Hotel Schwanen in Köngen, the young chef moved to the star restaurants of Schuhbeck`s South Tyrolean Stuben, to the Hotel Bareiss, the restaurant Wielandshöhe and finally to the restaurant Breitenbach in Stuttgart. From 2007 to 2009 he worked there as Chief de Partie and is one of the most important in his career. It followed an operation in the Portuguese restaurant Sao Gabriel and abroad stays in Greenwich, USA and Hungary. After these two years abroad, Hahn came to Matthias Diether in the Firstfloor in Berlin in 2010 as Sous Chef. Stefan Hermann, owner The cook has also become an entrepreneur. He already has a collection of large and small houses. These include the bean beluga restaurant, excellent with a Michelin star and 17 Gault Millau points, a wine bar, a cooking school. a fine food shop, the restaurant william in the Dresdner Schauspielhaus, the Romantikhotel Villa worries-free in Radebeul as well as the Konzertplatz Weißer Hirsch and a stand on the Dresden Striezelmarkt. In addition, the group is responsible for the entire gastronomy in the Semperoper and the Schauspielhaus.