i. Biography
Coming Up
Technique in a kitchen career is built in layers, and Philipp Stein’s early posts show that kind of accumulation. As auszubildender at Atrium-Hotel in Mainz, he learned the tempo and discipline that sit under service. Stationen bei Dirk Maus and a Station im Favorite-Restaurant at Favorite-Restaurant followed, each one adding another working frame to the same craft: brigade structure, repetition, and the ability to hold pace without losing control. The next steps widened the field. Philipp Stein moved on to Chef de Partie at MS Europa, then Junior Souschef at Venezia in MS Europa, before taking part in the Mitaufbau des neuen Restaurantkonzepts at Serenissima in MS Europa 2. Later, he worked as koch at Waldhotel Sonnora. The sequence shows a chef building method through movement, not shortcuts: each role extending command of the work, one service at a time. From 2014, Philipp Stein served as Head Chef of Favorite-Restaurant im Stadtpark Mainz, a position that placed responsibility for the kitchen’s standards squarely on his shoulders. Since 2017, he has also been fernsehkoch of ARD-Buffet, bringing that same kitchen discipline into broadcast format. Since 2019, he has been Head Chef of Steins Traube, continuing a line of work defined by consistency, control, and steady advancement.
Where They Are Now
At Steins Traube, Philipp Stein’s cooking reads as the output of long practice across different house styles and service demands. The parallel role as fernsehkoch of ARD-Buffet asks for another kind of precision: clear, direct communication under time pressure. Together, those posts point to a chef who has turned repetition into fluency, with the pass and the camera both part of the same professional vocabulary.
Signature
Philipp's signature dishes include Scallop | Avocado Mango Mayo| Herbs | Orange Vinaigrette, Saddle of Irish Hereford Beef with Pepper Varnish, and Schäufele of Tyrolean Veal braised in Barbecue Jus. The set moves between seafood, beef, and veal, with each dish built on contrast: acidity against richness, herbal lift against deeper notes, and a clear eye for structure on the plate.
Honors
Philipp Stein has received MICHELIN Guide Germany, One Star (2020). Philipp's honors include Jüngster Sternekoch Deutschlands and Aufsteiger des Jahres. In trade terms, both awards mark recognition for forward movement: one tied to age, the other to trajectory, each earned through a career that advanced by way of steady kitchen work.
Profile updated July 2026
FAQ
Asked of Philipp
What is Philipp Stein's current role?
As of 2026, Philipp Stein is Head Chef.
Where did Philipp Stein work before?
Philipp Stein's earlier career included Atrium-Hotel, Dirk Maus, and Favorite-Restaurant.
What recognition has Philipp Stein received?
Jüngster Sternekoch Deutschlands (2014).
