Chef
Sebastian Obendorfer
- Discipline
- Chef
- Based in
- Neunburg vorm Wald, Germany
i. Biography
Creative contemporary cooking at Obendorfers Eisvogel is built from regional ingredients, French structure and Asian points of contrast. In Sebastian Obendorfer’s hands, that means a modern kitchen language with clear footing in place: local and seasonal product treated as the base material, technique used for control, and flavor references brought in only when they sharpen the plate. “Nevertheless, we have found our own way to develop and perfect our handwriting.” Sebastian has said.
The Path
Hotel training gives a cook discipline before it gives them authorship. Sebastian Obendorfer trained at Mandarin Oriental before moving into a culinary role under Mario Corti at Mandarin Oriental in Munich, Germany, where mise en place, repetition, polish and the standards of hotel gastronomy would have set the working frame. A later culinary role at Schloss Elmau in Germany extended that frame into a grand destination kitchen, where consistency and range are part of the daily craft. Contemporary fine dining widened the technical field. A culinary role with Peter Maria Schnurr at Falco in Leipzig, Germany, followed by a culinary role at ZweiSinn / Maiers Zwei Sinn, placed him in kitchens where clarity, surprise and modern composition matter. The sequence reads as a progression from disciplined foundation toward a more personal command of contrast and precision. Regional authorship became explicit at Obendorfers Eisvogel in Neunburg vorm Wald, Germany. Sebastian Obendorfer later became Head Chef alongside Hubert Obendorfer there until 2021, working inside the family and regional context that now defines the dining room’s identity. Since 2021, as Sole Head Chef, the role has carried a clearer statement of authorship within that same place.
The Practice Today
The current kitchen works from a fixed position: regional and seasonal ingredients first, contemporary technique and global flavor language in support. Since 2021, he has been Sole Head Chef, leading cooking described as creative and contemporary, built on innovation and modernity while remaining anchored in extraordinary regional ingredients. The plates look outward, but the center of gravity stays close to Der Birkenhof. French technique and Asian flavor are used as working tools rather than decoration. In his cooking, French structures often meet Asian flavors and ingredients to sharpen, deepen or reframe familiar products. Dishes are noted for creativity, strong flavors and precise presentation, with contrast handled deliberately. Eel teriyaki with red cabbage and wasabi is one example: freshwater eel with a sweet soy-based sauce, fermented red cabbage and wasabi, bringing depth, acidity, heat and gloss into a controlled composition. Team execution is part of the craft, not an afterthought. Salmon trout with dashi beurre blanc, myoga and spinach was cooked by Sebastian Obendorfer, sous chef Nico La Roca and the Eisvogel team using fresh fish from Teichgut Mulzer. The plate shows the kitchen’s working grammar: a French sauce reworked through dashi, aromatic lift from myoga, and the directness of fresh fish, all dependent on a brigade able to translate an idea cleanly.
Signature
Signature dishes include Carabinero with kimchi, Kalbsbries, and Salmon trout with dashi beurre blanc.
Honors
Sebastian Obendorfer has received Two Michelin stars for Obendorfers Eisvogel. Recognition for the restaurant is direct and measurable. Sebastian's honors include Two Michelin stars for Obendorfers Eisvogel.
Profile updated July 2026
FAQ
Asked of Sebastian
What is Sebastian Obendorfer's present role?
Sebastian Obendorfer is chef at Obendorfers Eisvogel — Creative.
Where did Sebastian Obendorfer train or study?
Sebastian Obendorfer trained at Mandarin Oriental.
What recognition has Sebastian Obendorfer received?
Two Michelin stars for Obendorfers Eisvogel.
