KONTAKT
Relais & Châteaux Hotel
DIE SONNE FRANKENBERG
Marktplatz 2-4
D-35066 Frankenberg / Eder
Culinary philosophy: Natural Pleasure
Our Head Chef, Erik Arnecke
Erik Arnecke only selects original products of the highest quality – and preferably from regional suppliers personally known to him. Simple and perfectly prepared – without any unnecessary excitement.
Erik Arnecke
Awarded a Michelin star and 16 points by Gault Millau. The German “Der Feinschmecker” gastronomy magazine voted him “Newcomer of the year 2015”. Erik Arnecke is certainly not lacking in honours and recognition.
A friend of the simple inn kitchen, Erik Arnecke likes hearty dishes like a nourishing string bean stew himself. He does not like to overwhelm his guests with highly complex product combinations or overburden his creations. He prefers to focus on the essential, the traditional, the original, and he likes it when the kitchen makes reference to the history and traditions of a country or region. We think that fits in quite well with Die Sonne Frankenberg and Philipp Soldan. The communicative openness and transparency in the Philipp Soldan appeals to Erik Arnecke – and the fact that he is in direct contact with his guests.
Erik Arnecke’s career stations
2014 – 2017
Chef at the Philipp Soldan gourmet restaurant, Frankenberg
Awarded 1 Michelin star, 16 Gault Millau points
2012 – 2014
Chef at Residence Hotel and Restaurant, Essen
Awarded 2 Michelin stars, 16 Gault Millau points
2010 – 2012
Chef de Partie at Aqua Restaurant, The Ritz Carlton, Wolfsburg
3 Michelin stars, 19 Gault Millau points
2007 – 2010
Chef de Partie at Residence Hotel and Restaurant, Essen
2 Michelin stars, 16 Gault Millau points
2006 – 2007
Demichef de Partie at Fährhaus Hotel and Restaurant, Sylt
2 Michelin stars, 17 Gault Millau points
2004 – 2006
Commis de Cuisine in The Grill Restaurant (today the Terra)
The Ritz Carlton, Wolfsburg
