• Andreas Donnerbauer and Tom Tschierschke

    Andreas Donnerbauer und Tom Tierschke

    The Executive Chef of Sofitel Munich Bayerpost, Andreas Donnerbauer, is responsible for the restaurant kitchen of DÉLICE La Brasserie.

    For our French-inspired kitchen he uses mainly regional and seasonal products, without forgetting the natural responsibility of sustainability.

    Since his childhood days, he was  passionate  about cooking and used to create whole dinner menus for his parents and their friends. Following his apprenticeship at the Hotel Management School Kermess and the Culinary Institute Kermess, which he accomplished with being at the top of his class, his passion became a profession.

    With his comprehensive and international experience, Andreas Donnerbauer will take you on a creative and exquisite journey.

    “Taste explosions and regional products have the highest priority for me.  Creatively and in modern ways expressed, they create a delightful experience. “

    Our Frank, Tom Tschierschke supports Andreas Donnerbauer as a Junior Sous Chef in the DÉLICE La Brasserie. Besides his apprenticeship in Bad Kissingen at the Kissinger Hof, he gained valuable experience as a Commis de Cuisine at Alexander Herrmann’s Posthotel in Wirsberg and the Mandarin Oriental in Munich. Tom Tschierschke gets his inspiration for his delicious creations from interesting people, his travels and from his kitchen role model, our Executive Chef. We are very pleased that he will support Andreas Donnerbauer in DÉLICE La Brasserie as Junior Sous Chef.

    By the way: if you want to look behind the scenes and want to watch Tom Tschierschke while cooking, we have prepared a short video for you.