FLAVOURHOUSE

In Spring 2000 Dorothea Waydsch and Chris Welander followed Eckart Witzigmann’s call to come to Majorca. For one and a half years they worked at the legendary Ca’s Xorc’. Then they decided to form a freelance Duo. Based on the island of Majorca, Chris and Dorothea started the FLAVOURHOUSE – the culinary pleasure projects. Today the German-Swedish cooking-duo travels the world. FLAVOURHOUSE has performed in New York, Zurich, Salzburg and many other cities of the world. The recipe for success: The whole thing. The fish as a whole, the complete lamb… the whole range of seasonal ingredients from the region. Cooking with and for all the senses: See, smell, feel, even hear and of course taste – a pleasure for all your senses, already while preparing the meal. In the North of Majorca, “in the Garden o Eden” as Dorothea and Chris describe it, this is especially pleasurable.

>>

DOROTHEA WAYDSCH

Dorothea Waydsch worked as an insurance accountant for some years, before turning her back to the office desk at the age of 28.
“I applied for an internship with Alfons Schuhbeck – and was accepted. After several months as an intern in the kitchen, I was allowed to complete my apprenticeship in less than a year – that was breaking a record. As gourmet chef-to-be I continued my professional training at the Hermannsdorf “Schweinsbräu” in Bavaria. The intense months in Glonn were a formative experience. From Schweinsbräu-chef Thomas Thielemann, I received what I consider as “the most important impulses”. The Schweinsbräu’s philosophy is to unite man and nature in harmony – an attitude, which has great influence on my way of cooking until today.
I continued my professional career in some of the most renowned houses in Germany and abroad, such as “Tantris” and Ca’s Xorc’.

<<   >>

CHRIS WELANDER

I was born into gastronomy. Already when a little boy, I was given insight into the world of haute cuisine from my father, who is cook and the founder of a successful gourmet enterprise. I am a Swedish native with an Argentinean mother. I began my professional career in Stockholm, where Bengt Wedholm taught me the art of preparing fish. At the age of eighteen I moved on to France, to learn more. After a two-years stay in Paris I made my way to Munich. There I met my most important teachers and masters: Bernard Thierry and Eckart Witzigmann. The famous three-star “Aubergine” hired the young cook from Sweden. After that I cooked for two years in Düsseldorf with Eckart Witzigmann. After that I returned to Munich, to complete the team of Hans Haas at the two-star restaurant “Tantris”.

<<