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Award winning Executive Chef Alexander Schwarz welcomes you to Kondalilla Restaurant

Award winning Executive Chef Alexander Schwarz welcomes you to Kondalilla Restaurant

Bringing creative intelligence and Alexander's own independent cooking style to the plate. It is his aim to present the best of local produce. Combining fresh seasonal ingredients with modern technique to enhance flavour, whilst retaining high nutritional value and elegant presentation.

 

Born in 1982, Alexander grew up in a small German country town where his parents' garden turned into his fruit and vegetable paradise. This early childhood experience in growing and harvesting fresh produce, grew his interest in experimenting with a variety of flavours and textures which fired his drive to become a chef.

 

After his successful apprenticeship in a small fine dining restaurant, his hunger for more knowledge led him to travel across Germany working in a diversity of cuisines; from Italian trattoria, Bavarian Wirtshaus, to some of the best 5 star Superior Hotels.

 

In 2005 he worked under the guidance of 2 Star Michelin Chef Christian Scharrer in Schlosshotel BuehlerHoehe. Followed by SeeHotel Ueberfahrt in 2007 where his skills and passion for fresh and fine food were continuously grown.

 

In 2009 he returned as Sous Chef to his former Mentor and Executive Chef Frank Mollenhauer in the Restaurant Lenbach, the “Temple of Seven Sins”, one of the most renowned Restaurants in Munich. One year later he was given the opportunity to take over the position of Executive Chef and started developing his own creations and cooking style. 

 

In 2013 Alexander was looking for a new challenge and found it in the small country town of Montville where he became Head Chef of “Wild Rocket@Mistys”. Whilst there he continued to evolve his style of fresh and flavoursome food, incorporating a seasonal menu whilst working with local produce suppliers and farmers.

 

In June 2020 his culinary journey continued to the newly opened Kondalilla Restaurant.

The owner’s philosophy of a plant and seafood based cuisine allows him to express his passion for the science of food. Cultivating the nutritious efficiency and health benefits of plant based ingredients, in a light and modern menu with the influence of native flavours.