|Capital:||€ 15 million|
|Born:||May 2, 1949|
|Country of origin:||Germany|
|Source of wealth:||Entrepreneurs|
The entrepreneur Alfons Schuhbeck was born on May 2nd, 1949 in the Upper Bavarian town of Traunstein as Alfons Karg. He learned the profession of telecommunications technician and toured the “Scalas” with his band through the country in his free time. During a stay in Waging am See, the innkeeper met Sebastian Schuhbeck, who encouraged him to take up a cooking apprenticeship. After passing the exam, he got a job in Schuhbeck’s restaurant and was later adopted by him. He attended the hotel management school in Bad Reichenhall. He then worked for well-known companies in Paris, Geneva, London and Munich
Alfons Schuhbeck grew up in the Upper Bavarian mountains, connected to his homeland. On May 2nd, 1949 he was born here as Alfons Karg. It was rather poor conditions in which he grew up. In order to support the family financially, he accepted an apprenticeship as a telecommunications mechanic. He didn’t like this job because he wanted to work with people, not machines. He was allowed to cook for the first time in the Bundeswehr, where he was assigned to the field kitchen. Then his musical streak made itself felt. At that time he played in the band “Scalas” and was often on the road with the members. A stay in Waging am See brought about the turning point. Here he met the innkeeper Sebastian Schuhbeck, who persuaded him to start training as a chef. After successful completion, Sebastian Schuhbeck took him to his inn. He adopted the young man and so Alfons Karg became the now famous Alfons Schuhbeck. After attending the hotel management school in Bad Reichenhall, he went hiking. He completed his skills by working in other European countries. Last but not least, he ended up in Munich, where he worked in famous houses such as Feinkost Käfer, Dallmayr or Eckart Witzigmann’s “Aubergine”. In 1980 he inherited the Kurhaus Stüberl in Waging from his adoptive father. Everyone was talking quickly about the small inn, because word of the new chef’s cooking got around. Prominent figures from culture and many well-known politicians were among his guests. The name Alfons Schuhbeck was the guarantee of an exquisite kitchen and so he received the star in 1983.
In the Kurhausstübl in Waging, the star Alfons Schuhbeck literally rose. In order to be able to present himself better, he moved to Marienplatz in Munich. There he invests approx. 3 million in an old community center and opens the “Orlando” restaurant. He also owns the South Tyrolean parlors and the “Alfons – Fine dining im Boettners”. In the 1990s, he was prosecuted for tax evasion. The punishment is quickly settled and Schuhbeck begins to free his reputation from this flaw at full throttle. To expand his company, an ice cream parlor, a tea and chocolate shop, as well as a party service and a bar are opened in Munich. Schuhbeck is always in the fast lane. He is a good entrepreneur with the right nose for business. It’s not just shops and restaurants that make it successful. His cooking school has already won awards and the over 40 cookbooks he has published are box-office hits. His greatest passion is spices. He loves to experiment with it and constantly invent new creations. Of course, spice shops are also part of his possession. Alfons Schuhbeck’s assets are now around 15 million. His TV presence rounds off this multifaceted career. Bavarian television broadcasts “Schuhbeck” and on ZDF he was seen in the kitchen battle with other top chefs.
There is little time for a private life. He is unmarried but has 4 children to look after.
His special culinary skills, which made the small restaurant in Waging famous after Schuhbeck’s takeover, earned him the first Michelin star in 1983. He was named Chef of the Year in 1989 by the gourmet guide Gault Millau. He also awarded 17 points and 3 toques for his cooking skills. Schuhbeck received the Five Star Diamond Award in 2005. Schuhbeck’s exquisite party service takes care of the physical well-being when the echo is awarded. Bayern Munich likes to be catered for by him at the Champignons League games.
One of Schuhbeck’s guiding principles is “season your life”. One of his favorite things to do is reinventing or discovering a lot of dishes with unusual spices. He is always on a voyage of discovery and is looking for good growing areas for spices.
A recipe for the success of his restaurants and shops is Schuhbeck’s quote: “Avoid teaching guests, disregarding employees and following every trend talk”. He works with his company 18 hours a day. He cares about his employees and teams, whose opinions are important to him. Always striving for his good name, top chef Alfons Schuhbeck pays attention to the very good quality of his food. The well-being and satisfaction of his guests are his top priority.