After his training in Waldshut in the Black Forest, the town he was born in, and his first stop in Freiburg, Christian Scharrer, at the beginning of his professional journey, which was to lead him across Germany and Switzerland, went to Jörg Müller in Sylt. Afterwards, with a few stops as a sous chef in between, he went back to the Black Forest to Harald Wohlfahrt in Baiersbronn and then via Bühlerhöhe near Baden-Baden to Travemünde to Buddenbrooks. He had already earned his spurs here with a Michelin star in Faistenberg, one star at the Bühlerhöhe and finally a first and then a second star in Buddenbrooks in Travemünde.
Awards as "Newcomer of the Year" and "Chef of the Year" already marked his extraordinary work at that time. So that, after a short time in Ascona, following the invitation of Managing Director Frank Nagel, he was able to come to Weissenhaus and confirm his expectations immediately with one Michelin star and in 2017 with the second.
As a creative, ambitious, produce-loving and technically perfect person behind the Weissenhaus gourmet restaurant, he always stays calm and level-headed, even when the kitchen is bustling. And this special place in the far north enchanted him: "I'm sure," he says with a view to the coming years, "that our guests will be just as captivated by the very special magic of this place as I was.”