Several positions at the infamous seafood restaurant Le Dôme in Paris represented the next milestone in his career. He held this star for nearly a decade until the year 2000, when he left Cöllns Austerstuben.Īfter many years in Germany he was again drawn by the irresistible charms of the Mediterranean and relocated to Baie de Santa Giulia, Porto-Vecchio, Corsica, where he also obtained a Michelin Star accolade for his cuisine at the Restaurant U Santa Maria. Another star was soon to follow for his work at Cöllns Austerstuben, a true classic of the Hanseatic city of Hamburg. From there he continued his training in France with the internationally acclaimed star cook Jacques Maximin at Nice's finest restaurant, Le Chantecler of Hotel Negresco.īack in Hamburg and as a chef at the traditional country inn Landhaus Dill he was awarded his first Michelin star. He continued his culinary education with two of Germany’s most acclaimed chefs: Josef Viehauser (Restaurant Le Canard, Hamburg) and Otto Koch (Restaurant Le Gourmet, Munich).
He learned his craft at the legendary Grand Hotel Continental of the Bavarian capital. Grobauer was born in Zurich into a family of passionate restaurateurs and grew up in Munich.
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