Lionel STOLZ

Chef : 1 restaurant Working alone in his restaurant Le Petit Kembs, Lionel Stolz manages both the dining room and the kitchen. His commitment has earned him the Accueil Grand Est 2023 trophy.

Presentation

"My mother worked on Wednesdays, so I had to cook for us. From a need for necessity came a pleasure in doing," says Lionel Stolz. The young man then enrolled at the hotel school, where he passed his BEP, bac pro and BTS diplomas.his experience at Maison Gaertner, Le Tire-Bouchon in Riquewihr, and the Hotel Verte Vallée in Munster.

Once her studies were over, she felt the urge to travel. He headed for Quebec for a few months, until the crisis of 2009 put an end to his plans. His plans resumed in 2010, when he joined Christian Sinicropi's La Palme d'Or in Cannes for a season. "It was my first business with such rigor, such intensity of work and attention to the products. "

The following year, he became chef de partie at the Senderens restaurant in Paris, working alongside Jérôme Banctel. "He's my reference chef. All the slightly Asian touches that can be found in my cooking come from there." In 2013, he joined Olivier Bellin's Auberge des Glazicks in Plomodiern (Finistè ;re). Then a friend called him and told him about his project in Luxembourg, at La Cristallerie. This was followed by three months at Christophe Hardiquest's Bon-Bon restaurant in Brussels, before heading to Switzerland to work at Georges Wenger's restaurant. "His last stop was at Aux Couleurs du Terroir, in Montfaucon (Switzerland), until he felt the urge to open his own restaurant.

And so, since 2021, Lionel Stolz and his wife have owned Le Petit Kembs, a restaurant and bed & breakfast. It's here that he flourishes both in the dining room and in the kitchen. Gault&Millau immediately awarded him a fine mark of 14/20 and the Trophée Accueil Grand Est 2023.

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