Gregor Schuber

Gregor Schuber’s work reads through long kitchen tenure and repeated responsibility in German luxury hotels. Since 2018, he has held the Küchendirektor post at Der Öschberghof in Donaueschingen, a role that places the kitchen at the center of his day-to-day output. Early posts at Breidenbacher Hof in Düsseldorf and Jakobsberg in Boppard, Rheinland-Pfalz, set the frame for that work. The progression from souschef to leiter der küche shows a route through established houses and into broader kitchen leadership. Since 2018, he has held the Küchendirektor post at Der Öschberghof. That long tenure gives his work a clear center: the kitchen in Donaueschingen. - Souschef — Breidenbacher Hof, Düsseldorf - Leiter der Küche — Jakobsberg, Boppard, Rheinland-Pfalz