Markus Pape is chef at restaurant Meisenheimer Hof. Chef Markus is a native to the Sauerland region. He received his culinary education at Hotel zur Post, led by Jean-Claude Bourgueil and Dieter Müller. After this, he worked at various restaurants including Biermanns Restaurant and Badhotel Sternhagen. Since 2013, Markus has been in charge of the kitchen at the Meisenheimer Hof. Here, he spoils his diners with regional delights, from liver spaetzle from Glan cows to wild black pudding with bergamot foam. We asked Markus some questions about his culinary career, his favourite ingredients, and much more.
Interview with Markus Pape
