Chef
Markus Stöckle
- Discipline
- Chef
Portrait of Markus Stöckle
i. Biography
A roasted corn chicken filled with veal forcemeat, a savory eight-layer Prinzregententorte, and an espresso cup that returns mushroom instead of coffee all point to the same method, recognizable forms taken apart and rebuilt with a steadier, stranger logic. Training at The Fat Duck sits behind that precision, while a Bavarian thread keeps the plates from losing their grain.
Coming Up
Markus Stöckle trained at The Fat Duck.
Where They Are Now
At Bistro Margarete in Karlsruhe, Markus Stöckle’s current work stays close to technique: stuffing, layering, smoke and broth used to shift familiar German forms without flattening them. The Zurich plates that preceded it linked Bavarian memory to exact handling, with a cake made savory, a coffee cup turned to mushroom broth, and a roasted chicken carrying veal at its center. That line from ROSI and Gül to Bistro Margarete keeps the emphasis on process. The named dishes show a cook working between recognition and interruption, forms the diner knows, held intact long enough to register, then redirected through filling, layering or a change in what the vessel contains.
Signature
Markus's signature dishes include Kalb im Huhn, Cordon bleu, Kässpatzen, Prinzregent-Torte, and Obatzda.
In Their Words “We are looking for a new place where I can really step on the gas again and pursue my inventive spirit.” “We have developed enormously over the whole time and have therefore also grown a bit out of the place.”
Honors
The relevant credentials are the training at The Fat Duck and the leadership roles across ROSI, Gül and Bistro Margarete.
FAQ What is Markus Stöckle's current role? Markus Stöckle is Chef. Where did Markus Stöckle train or study? Markus Stöckle trained at The Fat Duck. What recognition has Markus Stöckle received? Gault&Millau, Aufsteiger des Jahres.
