Marius Ackermann was born in Germany and began his culinary journey at a private school WIHOGA Dortmund. At the age of 29 he was appointed chef of the restaurant, The Globe, the award winning. Later he headed the Banquet service at hotel Al Faisaliah (a Rosewood network) in the Saudi capital Riyadh, where he was responsible for weekly events for the Royal family, weddings and other celebrations, numbering 2500 guests.
Over 20 years in the profession Marius has worked in the best restaurants in Germany, Austria, Switzerland, UK, Indonesia, Kenya, he was preparing for the dignitaries — for Barack Obama, Melania trump, the king of Saudi Arabia Salman bin Abdul Aziz, Emir of Dubai Sheikh Mohammed bin Rashid al Maktoum, and many others. He has worked in such international chains as Kempinski, Rosewood hotels and Relais & Chateaux, including restaurants with Michelin stars. Now this list will join the legendary hotel “Astoria” in St. Petersburg, where Ackermann will be responsible for the restaurant “Astoria” living room “Rotonda” bar, “Lichfield” and “Borsalino” restaurant in the hotel “Angleterre”, and also for catering and banquets.
“Russia is rich in culture and traditions, and her kitchen with one hand, absorbed many elements from different regions, but it is still close enough to my culinary roots, — says Marius. Here I want to continue to expand his Arsenal with new skills and at the same time I will be glad to bring into the kitchen Astoria new flavors and techniques that I have learned over many years in different countries. For me customer is the king and he must always leave the restaurant satisfied and pleasantly surprised”.
Bar “Lichfield” at the hotel “Astoria”
The culinary style of the new chef’s “Astoria” is based on the Western and Northern European cuisine, as their basic education he received in the tradition of classic French cuisine with a modern “twist”. Marius also against the use of artificial additives — dyes, flavors or artificial flavors.
Living room “rotunda” at the hotel “Astoria”
“In my opinion, the fewer ingredients used the better the effect — it allows to highlight the natural taste and aroma of products and ingredients are not “shouting” each other. Of course, all products should be of the highest quality and preferably from the local region,” says the chef.