Jörg Sackmann | Baiersbronn – Germany

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Early Life

Jörg Sackmann was born on May 12, 1968, in Baiersbronn, a picturesque village in the southwestern region of Germany. Growing up in a family deeply rooted in the culinary tradition, he was exposed to the world of cooking from a very young age. His father, Harald Sackmann, was a renowned chef and the owner of the Michelin-starred Hotel Sackmann, which had been a beloved institution in Baiersbronn since 1932.

Family Legacy

Jörg Sackmann’s family had a strong culinary heritage that spanned several generations. The Sackmanns had been in the hospitality industry for over a century, and their commitment to excellence had earned them a stellar reputation. Jörg’s grandfather, Hermann Sackmann, was the one who initially transformed the family inn into a fine-dining establishment. Since then, the Sackmanns had been dedicated to perfecting their craft and providing exceptional dining experiences to their guests.

Culinary Education

Given his family background, it was only natural for Jörg Sackmann to gravitate towards a culinary career. After completing his secondary education, he enrolled in the prestigious Hotel Management School in Heidelberg, Germany. During his time at the school, he learned essential culinary skills, familiarized himself with various cooking techniques, and gained a deep understanding of the industry.

However, Jörg Sackmann knew that formal education was just the beginning of his culinary journey. He sought to broaden his horizons and hone his skills further by working under the tutelage of renowned chefs around the world.

International Experience and Training

To gain a global perspective on the culinary arts, Jörg Sackmann embarked on a culinary pilgrimage, working in several Michelin-starred restaurants across Europe. His journey took him to countries like France, Switzerland, and Italy, where he had the privilege of working with world-class chefs.

One of the most influential experiences for Jörg was his time at Restaurant Troisgros in Roanne, France. The restaurant held three Michelin stars and was known for its innovative cuisine. Under the guidance of chef Michel Troisgros, Jörg Sackmann refined his techniques and developed a deep appreciation for fresh, locally-sourced ingredients.

While Jörg Sackmann valued his international experiences, he never forgot his roots. He always felt a strong connection to his hometown, Baiersbronn, and the culinary traditions that had been instilled in him from an early age.

Return to Baiersbronn and Hotel Sackmann

After years of acquiring culinary expertise and working in renowned establishments, Jörg Sackmann decided it was time to bring his skills back to Baiersbronn. In 1992, he returned to his family’s hotel and restaurant to further develop its reputation and elevate its culinary offerings.

At Hotel Sackmann, Jörg Sackmann combined his international training with his deep understanding of the local ingredients and traditional cuisine. He incorporated the principles he had learned from his mentors, infusing creativity and innovation into every dish.

With his dedication and commitment to excellence, Jörg Sackmann raised the hotel’s culinary standards, earning it multiple Michelin stars. Today, Hotel Sackmann boasts two Michelin stars and is recognized as one of Germany’s top culinary destinations.

Cooking Style and Philosophy

Jörg Sackmann’s cooking style is a reflection of his upbringing, international experiences, and passion for innovation. He places a strong emphasis on seasonal and regional ingredients, sourcing the finest produce from local farmers and suppliers. His dishes beautifully showcase the natural flavors and textures of these ingredients, fusing them with contemporary techniques and presentations.

His philosophy revolves around the idea of creating memorable dining experiences. Jörg believes that each dish should tell a story and evoke emotions. He strives to surprise and delight his guests by daring to experiment with flavors and textures, always aiming to surpass their expectations.

Awards and Recognition

Jörg Sackmann’s culinary prowess has garnered him numerous accolades and recognition throughout his career. In addition to the two Michelin stars awarded to Hotel Sackmann, he has also received numerous other prestigious distinctions. Among them are the Gault Millau Chef of the Year, which he received in both 2009 and 2015, and the Golden Chef Hat, an honor bestowed upon the best German chefs.

Furthermore, Jörg Sackmann has been an inspiration to aspiring chefs, regularly participating in cooking demonstrations, workshops, and culinary events. He generously shares his knowledge and experiences, contributing to the broader culinary community.


As a member of the esteemed Sackmann family, Jörg Sackmann takes great pride in carrying on the legacy that his ancestors created. He has successfully elevated Hotel Sackmann to new heights, transforming it into a world-renowned culinary destination. By incorporating his own innovative ideas while honoring his family’s traditions, Jörg Sackmann has solidified his position as one of Germany’s most accomplished chefs.

Jörg Sackmann’s culinary journey is a testament to his passion, dedication, and relentless pursuit of perfection. Through his innovative creations and remarkable talent, he continues to leave a lasting mark on the culinary world, inspiring future generations of chefs to push boundaries and strive for excellence.

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