Philipp Stein has been working in restaurants his entire life. He was first introduced to food and cooking at his parents’ restaurant in Mainz, Germany, and then he worked in their kitchen and also apprenticed at the family’s Hotel Atrium.
From there, he honed his culinary skills by working in various capacities at Mainz’s theater restaurant Maus im Mollers and at Ente in nearby Wiesbaden. He even worked on the cruise ship MS Europa as the chef de partie with Michelin three-star chef Dieter Müller.
In 2013, Stein began working with Müller at Favorite Restaurant in the Favorite Parkhotel in Mainz. In 2014, he took over as executive chef and reworked all of the menus. His philosophy is simple: Use good products to create uncomplicated dishes. He wants people to really understand what they are eating. Whenever possible, he uses locally sourced ingredients to create what he calls cuisine with a classic base. He made fans out of guests. The restaurant already had a one-star Michelin rating, and Stein maintained it through a subsequent evaluation. The prestigious German gastronomic magazine Der Feinschmecker named him Newcomer of the Year.
One of his most popular dishes is his rock lobster with curry, mango, lemongrass, seaweed, and cashews. The tender lobster is thinly sliced atop these other perfectly balanced ingredients, creating a seafood dish that is simple, unpretentious, and delicious.
Now, at 26 years old, Stein hopes that more people will discover his restaurant and food. In order to grow as a chef and stay competitive, he changes the menu every three weeks to reflect the season. The dining room overlooks the Rhine, creating the perfect ambiance for an evening filled with wine, good food, and conversation.