Your hosts

"Hospitality that comes from the heart".

• Training as hotel manager in the Sporthotel Haus Waltersbühl, Wangen in Allgäu
• Chef de rang in Romantikhotel Waldhorn, Ravensburg
• Chef de rang in Hotel Seehof, Davos, Switzerland
• Demi chef de rang Relais & Château Hotel Palais Schwarzenberg, Vienna, Austria
• Chef de rang Restaurant Résidence, Essen-Kettwig
• Henzek Restaurant and School of Cookery, Mülheim an der Ruhr
• Qualified in hotel management School of Hotel Management WIHOGA, Dortmund
• Events manager Parkhotel Schloss Hohenfeld, Münster
• Hotel Restaurant Lindenhof, Emsdetten
• Member of Board of Examiners, Münster Chamber of Industry and Commerce

"Quality demands passion"

• Training as chef Hotel Traube Tonbach, Baiersbronn
• Commis / Demi chef de partie Hotel Adlon, Berlin
• Demi chef de partie Restaurant Marcobrunn im
  Schloss Reinhartshausen, Eltville
• Demi chef de partie Residenz Heinz Winkler, Aschau
• Chef de partie Restaurant Lorenz Adlon in Hotel Adlon, Berlin
• Restaurant Le Cinq im Four Seasons Hotel George V, Paris
• Restaurant Daniel, New York
• Qualified in hotel management School of Hotel Management WIHOGA, Dortmund
• Head Chef Chamber of Industry and Commerce, Dortmund
• Hotel Restaurant Lindenhof, Emsdetten
• Appointed Eurotoques chef
  www.eurotoques.de

Udo Hank, who now runs the kitchen with immense passion and creativity, was born in 1974 and grew up immersed in the world of gastronomy. Even as a child, he would rather go to the market with his father and grandmother than go to kindergarten or school.

Before he took over the demanding and varied tasks involved in the parental business, he underwent a hard, but ultimately valuable training with gourmet chefs such as Joachim Wissler, Heinz Winkler and Karlheinz Hauser.

If asked to name his all-time favourite dish, it would be his grandmother's beef olives. Beef olives are still on the menu at the Lindenhof and are still lovingly prepared using the traditional recipe on the principle that "even a beef olive can be worth three stars".

The cliché of "I always wanted to be a cook" does not apply in the case of Udo Hankh, because he actually started his career in gastronomy behind the counter in his parents' business. However, he soon realised that a career in hotel management would not provide the excitement that is so important to him. "My choice of career came as a great surprise to my family and teachers, because up to then I had always tried to avoid cooking". He could also have aspired to study architecture. Fortunately for the guests of the Lindenhof, – he survived. What has remained is the love of fine things and forms, which he brings to life for every guest of the Lindenhof with each renovation and extension.

The second important aspect of his philosophy is continuity. In his opinion the most important thing about cooking is creativity and solid practical skills. It is not so much about processing some exclusive products, but much more about what you can conjure up from the available ingredients with love, fun and good ideas. Making something special out of the "simplest" ingredients, is something that is also reflected in the Lindenhof, in the balance between aromatic gourmet cooking and carefully prepared regional dishes. The second most important aspect of his philosophy for first class cuisine is consistency. The challenge is to guarantee the same high quality every day.

This is the task Udo Hankh and his dedicated kitchen team have set themselves, because for them, there is nothing better than to receive feedback from satisfied guests.