i. Biography
Coming Up
A cook's formation is often visible in the rooms that set the pace, and Florian Stolte’s early years were built in exactly those conditions. He began as Koch at Harald Wohlfahrt Palazzo in Hamburg (2005), then moved to Hotel Traube Tonbach (Restaurant Köhlerstube und Schwarzwaldstube) in Baiersbronn (2006), where precision and repetition were part of the daily brief. That second stop also marked the start of a long working relationship with Traube Tonbach, one that would remain central to his career. The next years widened the field without breaking the discipline. Restaurant KochArt in Zürs am Arlberg (2008), Restaurant Vila Joya in Albufeira (2009), and Restaurant Attisholz in Riedholz (2010) added different house rhythms and expectations to his kitchen vocabulary. In 2011–2011, Stolte returned to Hotel Traube Tonbach as Souschef at Hotel Traube Tonbach (Restaurants Köhlerstube und Bauernstube) in Baiersbronn, a return that shows continuity rather than detour. Today, Florian is Head Chef of Hotel Traube Tonbach (since 2012), with a later, Vorübergehend Koch stint at Restaurant Silberberg, Hotel Traube Tonbach in Baiersbronn (2020) reinforcing the same through-line.
Where They Are Now
The kitchen language at Köhlerstube in Baiersbronn-Tonbach, Germany, is carried through dishes built on careful contrast and measured composition, with Florian Stolte as Head Chef. The named plates include gently cooked salmon trout with Tarbourich oyster and preserved cucumber, and fried lobster ‘surf&turf’ combined with juicy pork belly. Read plainly, they show a cook working with balance: clean fish cookery set against saline depth, and shellfish paired with the density of pork. Köhlerstube sits inside the wider Hotel Traube Tonbach context, and Stolte’s role there speaks to long familiarity with the house as well as control over its style. The menu details point to a chef who relies on exact cooking and deliberate pairing rather than clutter. Taken together with the years before it, the present role reads as the result of steady accumulation across kitchens and a sustained return to the same address.
Signature
Florian's signature dishes include gently cooked salmon trout and surf&turf fried lobster.
Profile updated July 2026
FAQ
Asked of Florian
What is Florian Stolte's current role?
As of 2026, Florian Stolte is Head Chef.
Where did Florian Stolte work before?
Florian Stolte's earlier career included Harald Wohlfahrt Palazzo, Hotel Traube Tonbach (Restaurant Köhlerstube und Schwarzwaldstube), and Restaurant KochArt.
What recognition has Florian Stolte received?
Michelin-Stern für die Köhlerstube (2019).
