Chef
Marcel Kazda
- Discipline
- Chef
- Based in
- Eggenstein-Leopoldshafen, Germany
i. Biography
Marcel Kazda’s cooking is built on formation: Koch training at Kaiserhof in Karlsruhe, then work in Karlsruhe, then the long accumulation of responsibility that followed. The through-line is technique before display, with authority earned in service rather than announced outside it. Since 2017, that line has run through Eggenstein-Leopoldshafen, where he has been Head Chef of Das garbo zum Löwen.
The Climb
Marcel Kazda began with Zivildienst in der Großküche at AWO in Karlsruhe (1996), an early station in the practical mechanics of large-scale kitchen work. It was followed by commis / Chef de Partie at Schlosshotel Bühlerhöhe in Baden-Baden (1997–1999), where the pace of service and the demands of position moved up together. The next steps—Junior Sous Chef at Restaurant Zimmer/Sengel in Straßburg, Frankreich (1999–2000) and Sous Chef at Restaurant Harlekin im Grand Hotel Esplanade in Berlin (2000)—show a conventional climb, but one defined here by accumulation rather than speed. With each post, the remit widened, and so did the expectations: more precision, more control, more consistency across service. From 2000–2010, Marcel served as Head Chef at Kaiserhof in Karlsruhe, a ten-year run that fixed his standing within the kitchen. He then led Restaurant garbo im Hotel Eden in Karlsruhe (2010–2017), before moving to Restaurant garbo im Hotel Löwen in Eggenstein-Leopoldshafen (from 2017), where the role has continued.
Today
Since 2017, Kazda has led Das garbo zum Löwen in Eggenstein-Leopoldshafen, Germany. The cooking is framed by classical dishes, selected ingredients, precise execution, regional elements and new ideas. In practice, that means the kitchen keeps its footing in tradition while allowing room for adjustment, so the work stays current without losing structure. The Kindermenü, offered in three to seven courses, is one of the clearest examples of that approach. As Kazda puts it, “Family is part of life – why not in a restaurant too?” He adds, “At our place, children don’t get a watered-down extra; they get real food — just rethought.” The point is plain: children are treated as diners, not as an exception.
Signature
Signature dishes include Kindermenü with three to seven courses.
In Their Words “At our place, children don’t get a watered-down extra; they get real food — just rethought.” “Family is part of life – why not in a restaurant too?”
Recognition
Marcel Kazda has received Guide Michelin — 1 star (2023). Marcel's honors include 7 Pfannen (2023), 1 Stern (2023), and 2 weiße Hauben (2022).
Profile updated July 2026
FAQ
Asked of Marcel
What is Marcel Kazda's current role?
As of 2026, Marcel Kazda is Head Chef.
Where did Marcel Kazda work before?
Marcel Kazda's earlier career included AWO, Schlosshotel Bühlerhöhe, and Restaurant Zimmer/Sengel.
What recognition has Marcel Kazda received?
7 Pfannen (2023).
