i. Biography
In Munich, the cooking is set by season, supplier, and product condition. At Vinothek by Geisel, Benedikt Arps has been Head Chef since 2024, working in a regional-Mediterranean register built on traditional cuisine, regional and seasonal produce, and a light herbal note.
The Path
The route runs through island kitchens before Munich. Early work at AROSA-Resort in Sylt preceded the Head Chef post at Söl’ring Hof in Sylt, where Benedikt Arps remained until 2024. Since 2024, the kitchen at Vinothek by Geisel, Hotel Excelsior, has been under his responsibility as Chef de cuisine / Head Chef.
The Work Today
Traditional cuisine at Vinothek by Geisel is handled through regional and seasonal produce rather than ornament. Since 2024, Arps has led the Munich kitchen with a style described as regional-Mediterranean lightness, using carefully selected seasonal ingredients from regional suppliers. That sentence is a production standard, not decoration. Product quality, season, and supplier choice set the kitchen’s grammar; the Mediterranean register provides lift, while the regional base keeps the work tied to place.
Acclaim
Responsibility is measure here: apprenticeship, two years at AROSA-Resort, Head Chef at Söl’ring Hof, then Head Chef at the Munich restaurant. In Arps’s own public description, the cooking stays spare and product-led, aligning with selected suppliers, regional seasons, and traditional foundations. At Vinothek by Geisel, that prior kitchen experience now sits inside a fresher, lighter frame. The current craft position is precise: regional and seasonal produce worked through a regional-Mediterranean lens.
Profile updated July 2026
FAQ
Asked of Benedikt
What is Benedikt Arps's current role?
Benedikt Arps is Head Chef at Vinothek By Geisel.
Where did Benedikt Arps work before?
Earlier in their career, Benedikt Arps worked at AROSA-Resort and Söl’ring Hof.
What is Benedikt Arps known for?
Traditional cuisine using regional and seasonal produce.
