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interview • January 17th, 2022

Interview with Philipp Helzle


Philipp Helzle is chef at restaurant Jungborn, part of hotel restaurant Bollants - Spa im Park. The hotel's wellness philosophy is reflected in the dishes served by this talented chef along with his team. After finishing his culinary education, Philipp joined the kitchens of high-end restaurants across Germany, like restaurant Marco Polo in the Columbia Hotel, Bareiss, and Ketschauer Hof. At Jungborn, Philipp transforms fresh, healthy, and regional products into his renowned and refined vitality cuisine. We asked the chef some questions to get to know him better about his culinary inspiration, his favourite ingredients, and much more.

Philipp, how would you describe your cooking style?

My cooking style is cosmopolitan, as we have international dishes on the menu, from regional German dishes to Italian and French.

What's your favourite dish to make?

My favourite dish to make is chestnut agnolotti with sot-l'y-laisse, pumpkin, nut butter foam, and black truffle. This was the first dish I created with my former chef at BollAnts Spa im Park.

I love cooking with regional asparagus, as it is very diverse and you can use it in countless creative dishes.

Philipp Helzle

Jungborn, BollAnts - Spa im Park

Who is one of your top suppliers or producers?

My top supplier is Rungis Express, because they have a very broad selection.

What is the biggest challenge you’ve faced in your culinary career?

The corona pandemic was by far the biggest career challenge for me.

Which gastronomic trend are you excited about the most?

This process from bud to algae inspires me to try old vegetables and the variety of plants that grow in and on the water.

If you could only eat one dish for the rest of your life, what would that be?

I would choose spaghetti carbonara.

What’s one thing in the area that your guests absolutely need to see or do?

The Nahe offers great wines, and there's a historic barefoot hiking trail stretching over 3.5km in Bad Sobernheim.

Thank you, Philipp.

Book your table at restaurant BollAnts - Spa im Park

Try top chef Philipp Helzle’s unparalleled German cuisine for yourself at restaurant BollAnts – Spa im Park in Bad Sobernheim, Germany. You can make your lunch or dinner reservation through our website.