i. Biography
The Path
At Schwarzer Hahn, the work is built around Modern French cooking, but the emphasis is less on flourish than on control. In Deidesheim, seasonal rhythm sets the pace, and the kitchen’s language is one of restraint: ingredients are kept clear, textures stay clean, and flavor is composed with steady pressure rather than display. Saumagen with foie gras and truffles, described by the restaurant as a legendary à la carte dish, shows that method plainly. It is a plate defined by ingredient, cut, and timing, where elegance comes from exactness. Stefan Neugebauer began in 1995 as a Koch at Residenz Heinz Winkler in Aschau im Chiemgau, then moved in 1997 to Restaurant von Dieter Müller in Bergisch Gladbach. By 1999, he was at Hotel Adler (bei Hans Stefan Wöhrle) in Weil am Rhein. In 2000, he joined Restaurant Schwarzer Hahn im Deidesheimer Hof in Deidesheim, bringing that progression of kitchens into a house where seasonality and Modern French structure would shape the restaurant’s identity. Since 2004, Stefan Neugebauer has been Head Chef of Restaurant Schwarzer Hahn im Deidesheimer Hof, and the length of that tenure matters. The line of the career reads as accumulation: repetition, adjustment, and a steady command of form, brought back to the essentials and held there with consistency.
The Work Today
Since 2004, Neugebauer has led the Deidesheim kitchen as Chef de Cuisine, and the title matches the restaurant’s approach: Modern French cuisine organized by the calendar, with each season shifting the balance of flavor and emphasis. The cooking avoids hurry and effect. Technique stays in support of the ingredients, so the plates land through structure, freshness, timing, and measured balance rather than embellishment. That approach is also visible in the Saumagen with foie gras and truffles. Regional reference and luxury ingredient meet inside an à la carte format, where each element has to earn its place.
Career - Head Chef — Restaurant Schwarzer Hahn im Deidesheimer Hof, Deidesheim (2004–present) - Koch — Residenz Heinz Winkler, Aschau im Chiemgau (from 1995) - Koch — Restaurant von Dieter Müller, Bergisch Gladbach (from 1997) - Koch — Hotel Adler (bei Hans Stefan Wöhrle), Weil am Rhein (from 1999) - Koch — Restaurant Schwarzer Hahn im Deidesheimer Hof, Deidesheim (from 2000)
Signature
Stefan's signature dishes include Saumagen with foie gras and truffles.
Acclaim
Stefan's honors include Ein Stern im Guide Michelin 2005 and 2. Platz Aufsteiger des Jahres.
FAQ What is Stefan Neugebauer's current role? As of 2026, Stefan Neugebauer is Chef de Cuisine. Where did Stefan Neugebauer work before? Stefan Neugebauer's earlier career included Residenz Heinz Winkler, Restaurant von Dieter Müller, and Hotel Adler (bei Hans Stefan Wöhrle). What recognition has Stefan Neugebauer received? Ein Stern im Guide Michelin 2005 (2004).
