Phillip Probst
Attention to detail and an appreciation of local ingredients are at the heart of my cuisine. With my two junior sous chefs Lucas Jacob and Jannik Labe and our team, I create seasonal menus that enhance traditional dishes with innovative touches. The emphasis on the product is at the centre of my cuisine. I deliberately use subtle seasoning to bring out the natural flavours.
Head chef at THE LIBERTY
Born and raised in Oldenburg in northern Germany, I discovered my passion for the culinary world at an early age. My journey took me through various stations in Germany, Switzerland and New Zealand, where I perfected my craft before becoming a chef in a gourmet restaurant myself.
I have been proudly leading a dedicated team for several years now. I cooked up my first Michelin star in the Eifel region in 2016, which I successfully defended the following year. Since the opening of THE LIBERY Hotel in February 2018, I have been passionately on board and back in the beautiful north. My connection to the region and its treasures is reflected in my work.
In our restaurants, we not only want to offer delicious flavour experiences, but also act sustainably. That's why we take care not to waste resources and avoid food wastage. We endeavour to buy products from the region and use high-quality products.
In our restaurants, we not only want to offer delicious flavour experiences, but also act sustainably. That's why we take care not to waste resources and avoid food wastage. We endeavour to buy products from the region and use high-quality products.
Attention to detail and an appreciation of local ingredients are at the heart of my cuisine. With my two junior sous chefs Lucas Jacob and Jannik Labe and our team, I create seasonal menus that enhance traditional dishes with innovative touches. The emphasis on the product is at the centre of my cuisine. I deliberately use subtle seasoning to bring out the natural flavours.
I look forward to welcoming you to our restaurant.
