Culinary creativity meets regional quality—welcome to the world of Schlehdorn cuisine in the Black Forest. For us, cooking is more than just a profession, it’s a passion that we all share. Our experienced and dedicated kitchen team is busy every day pampering the palates of our guests and creating unique taste experiences.
Our cuisine is regional, seasonal and emotional – as our Naturpark Wirt & Hotel certification shows. It means that we bring fresh and regional ingredients from Baden-Württemberg directly to our guests’ plates and offer them the best Black Forest quality. We attach great importance to supporting local agriculture and producers.
Our menu therefore reflects the colorful diversity of the seasons. From delicious starters to hearty main courses and heavenly desserts – we have something for every palate.
My name is Sofia and I have been training as a chef with the Schlehdorn family since 2025.
Cooking is a real passion of mine, and I want to keep developing my skills in this profession. During my training, I learn something new every day—not only in terms of technical skills, but also about the processes involved in professional catering.
I find the variety particularly exciting: working in two different kitchens, the Hotel Schlehdorn and the Köhlerei am See, gives me a wide range of insights and allows me to learn about different concepts.
Right from the start, I found a great team here that supports me and helps me settle in, both professionally and personally. I am looking forward to building my future as a chef here!
As a native of the Black Forest and a trained chef and master chef, I can look back on a proud 35 years of work experience. During this time, I have worked for numerous employers, but none were like the Schlehdorn family. As head chef at the Köhlerei, I have the opportunity to pass on my love of cooking to young talents. In my job, creativity and emotionality, but also discipline and ambition are crucial. At the end of the day, it's all about making the guests happy. I still remember the words of a guest who once said to me: "A chef is like a conductor, you have to be able to put everything together, people and ingredients." These words inspire me every day and show me that my work is much more than just preparing food - it is an art that connects people and makes them happy.
