i. Biography
Viktoria Fuchs cooks from a place shaped by family, landscape, and memory. As head chef and co-leader of the family hotel-Restaurant Spielweg in Münstertal, Germany, she works where domestic rhythm and professional service overlap, and where the South Black Forest arrives on the plate through what the house and the season provide. Her own words frame the method plainly: "My recipes are embedded in the stories surrounding our family business and our home, the South Black Forest. Both have shaped me and both have a major influence on my own way of cooking." The stance is direct and self-aware. When Viktoria Fuchs says, "Hello, my name is Victoria Fuchs and I actually only go out to eat," the line reads less as branding than as a working chef’s habit of learning through the table. She makes the family structure equally clear: "I am Victoria Fuchs, I am 34 years old and I run the Romantik Hotel Spielweg in Münstertal with my entire family." At Spielweg, kinship is not backdrop; it is part of the operating system. Wild game is the anchor that gives the cooking its shape. "What would my cuisine be without wild game - the most beautiful and most natural resource available in my homeland," Viktoria Fuchs says, placing ingredient, geography, and practice in the same sentence. The point is not novelty. It is fidelity to the South Black Forest as a source that defines the work, and to the family business as the place where that source is translated into service.
The Climb
Viktoria Fuchs began her career in disciplined, hands-on training at first as ausbildung and then as Chef Gardemanger. From there, she moved to Landhaus St. Urban, where she sharpened her craft as Chef Entremetier & commis saucer, learning the patience and precision that define a serious kitchen. She then continued her ascent as Demi Chef & Chef Gardemanger at Restaurant Luce d'oro, building experience step by step, kitchen by kitchen, in roles that demanded both technique and composure. Today, Viktoria is Inhaberin & Küchenchefin of Hotel & Restaurant Spielweg, where her path through these named kitchens culminates in a role defined by both ownership and the kitchen itself. At Spielweg, the family legacy and the daily discipline of service come together, and her career arrives at a point of clear authority.
Today
At Spielweg in Münstertal, Germany, she is head chef and co-leader of the family hotel-restaurant. The role places her at the center of a living enterprise, one that is both personal and professional, with the family name and the kitchen passing through the same hands.
Signature
Viktoria's signature dishes include Fuchsteufelswild and Halb so wild. Both sit naturally within her culinary world, reflecting the close relationship she keeps with wild game and the expressive, place-led character of her cooking.
In Their Words “My recipes are embedded in the stories surrounding our family business and our home, the South Black Forest. Both have shaped me and both have a major influence on my own way of cooking.” “What would my cuisine be without wild game - the most beautiful and most natural resource available in my homeland.”
Recognition
Viktoria's honors include Grüner Stern des Guide Michelin.
Profile updated July 2026
FAQ
Asked of Viktoria
What is Viktoria Fuchs's current role?
As of 2026, Viktoria Fuchs is head chef and co-leader of the family hotel-restaurant.
Where did Viktoria Fuchs work before?
Viktoria Fuchs's earlier career included Restaurant Hirschen, Restaurant Hirschen, and Landhaus St. Urban.
What recognition has Viktoria Fuchs received?
Grüner Stern des Guide Michelin.
