Fritz & Felix, the new culinary hotspot in Baden-Baden, is sporting a young and extremely motivated team in Brenners Park-Hotel & Spa.
Team at Fritz & Felix
Nenad Mlinarevic – the culinary consultant
The mind and soul of the culinary concept in Fritz & Felix is Nenad Mlinarevic, the shooting star of the German-Swiss culinary scene. Brought up in Zurich, he learnt his trade in the kitchens of the five-star hotel Dolder Waldhaus. On his rapid rise to the top, he cooked not only in the legendary Noma in Copenhagen, but also in Vendôme in Bergisch Gladbach and Maaemo in Oslo. As a 30-year-old, Nenad Mlinarevic was head chef at ‘focus’, the gourmet restaurant of the Park Hotel Vitznau in Switzerland, and in 2016 he was crowned Chef of the Year by the Gault Millau restaurant guide with 18 out of a possible 20 points. As his attention was always on further development, in addition to quality and innovation, he decided to branch out on his own in 2017 opening novel pop-up restaurants, appearing on international TV shows and working as a consultant for restaurant openings. The fact that he only concerns himself with the crème de la crème goes without saying, hence it is by no means a surprise that Nenad Mlinarevic has eventually ended up at Brenners Park-Hotel & Spa to perfect the cuisine concept at Fritz & Felix.
Sebastian Mattis – head chef
Putting Nenad Mlinarevic’s concept into practice and bringing this to the table with fresh creations lies in the hands of Sebastian Mattis. Born in the North-Rhine-Westphalian town of Frechen, Mattis completed his chef’s apprenticeship in La Redoute in the former guest house of the German Foreign Office in Bonn. Following an initial stint in Le Moissonnier restaurant in Cologne, he took up the post of pastry chef to Heiko Nieder in L´Orquivit in Bonn before returning with his new expertise to Le Moissonnier – this time as sous-chef. After one year in the head chef role at Wein am Rhein restaurant in Cologne, he received his first Michelin star in November 2017. Sebastian Mattis is now taking up the challenge of combining regionalism with round-the-world influences in Fritz & Felix. His credo is: professionalism, creativity and the highest specialist standards can be wonderfully arranged with a relaxed approach and a modern sharing style.
Julius Hilger – restaurant manager
A native of Baden-Baden, Hilger even completed his apprenticeship in hotel management at Brenners Park-Hotel. Afterwards his career path took him to fine dining establishments in Berlin, London, St. Moritz and Hamburg before he decided to study Associate Hospitality Management in Lausanne. In 2014, the catering expert returned to Baden-Baden where he worked as operations manager of the Bernstein Club, The Grill and the Geroldsauer Mühle. Since April 2018, Julius Hilger has accompanied the pre-opening phase of Fritz & Felix where in future diners will get to know him as the restaurant manager.
Jean-Pierre Muyombano – head bartender
Jean-Pierre Muyombano’s interest in the aromas of the world were inherited at birth, so to speak. His father comes from Ruanda, his mother is a German-Rumanian and Jean-Pierre himself was born in Bucharest. His twenty years in the trade have taken the qualified restaurant manager to places such as Yauatcha restaurant in London, to Rococo in Kuala Lumpur as guest bartender and consultant, and to the Shochu Bar as bartender and the Pan Asia restaurant in Berlin. Most recently, Muyombano was working as head bartender and consultant in ‘LOUIS – by Thomas Martin’ in Hamburg’s HafenCity and will in future be treating the patrons of Fritz & Felix to the best drinks from Germany and around the world – together, of course, with some exciting creations of his own.
Konstantin Baum – the wine consultant
Konstantin Baum has travelled thousands of miles, has been up to his knees in wine in New Zealand, has talked shop about Bordeaux with Bono in Dublin, has studied international wine business in Rheingau and traded with the most expensive wines in London. Since 2015, Baum is Germany’s youngest ever master of wine and one of only 370 worldwide. From September 2018, he will also be making his extensive knowledge of wines available to Brenners Park-Hotel & Spa – as an external wine consultant for Fritz & Felix.