We employ people from the most diverse countries and with different belief orientations.
We are proud of this team and thus exemplify the worldliness that meets the warm Black Forest hospitality with us.
Everyone is an important cog in our system and provides with absolute passion for a well-being of the guest.
Our hotel manager has been in Baden-Württemberg since 2010 and laid the foundation of his career in Hinterzarten and at Lake Titisee in 5-star and 4-star superior houses respectively by training as a hotel specialist.
He benefits from various positions including banquet coordinator, deputy restaurant manager and deputy reception manager in renowned hotels in the region. He combines the optimized processes of the corporate hotel industry with the cordiality of a family business. He can be found everywhere in the house, managed the entire reservation department, guest and corporate customer service and also supports our management in many matters. Together with the junior manager he works out marketing ideas and is the interface between the team and the management.
"Sometimes he hides around the office at the computer - but sometimes he'd rather see happy faces than numbers and then he's in the restaurant."
"A good night's sleep and a hearty breakfast with fresh coffee are the building blocks for a successful day."
Ever since the 6th grade, it was clear to me that I wanted to work in the hospitality industry later on. Above all, the contact with other people and the opportunity to experience something new every day instead of going through the same routine tasks every day are what excite me about this profession.
For this reason, I started my training as a hotel manageress in August 2021 at the Romantik Hotel Rindenmühle.
I support the team in all areas: About the breakfast, lunch and evening service, to the processing of table reservations.
My focus for the future is on wine knowledge and I would like to complete a sommelière training one day.
Our chef stands for what he cooks - absolute regionality and honest craftsmanship. Mr. Schlüter is influenced by the star gastronomy and completed his training as a chef already in a Michelin star restaurant in Vöhrenbach. Afterwards he cooked in renowned kitchens, for example Restaurant Zum Alde Gott Baden-Baden Neuweiher - awarded with a Michelin star.
In 1998, he made his master chef and then moved from the position of sous-chef to head chef at the Michelin-star awarded Landhotel Schlosswirtschaft Illereichen. He developed his own style over the years and maintains his penchant for regionality and seasonality.
In the kitchen of our house, Mr. Schlüter has been a firm authority for years and the handwriting of the menu clearly bears his and our patron's signature. He manages our kitchen successfully and with a calm leadership style, yet gives his "boys" great freedom to bring in new ideas.
"Cooking can be so easy when you know how!"
Our patron started his career in gastronomy by training as a cook in Villingen. Immediately afterwards, he moved abroad. In Switzerland he gained his first experiences in the upscale cuisine. He expanded his portfolio of influences and experiences through subsequent stays in France and Spain. Here he got to know and love haut cuisine for the first time. In 1988, the Schwarzwald-Baar-Heuberg Chamber of Industry and Commerce certified the skills he had acquired during his six years abroad by awarding him the title of master chef. He also held management positions in the kitchen in a 5-star hotel in the vicinity. Then, in his mid-20s, he and his wife took over his parents' business and converted it from an agricultural homestead into a hotel and restaurant.
The collected influences can still be found in the menu today. Martin Weißer stands for sustainable and seasonal upscale cuisine and prefers to buy from regional producers. Mediterranean dishes are also on the menu. But he is not only a good cook and still supports our kitchen team passionately from time to time, even if something is missing in the house, he is always there. So he also takes care of the purchasing and also the technical building management.
"Try to coax the old family recipe for homemade Bircher muesli out of him at breakfast."
Our managing director Martina Weißer completed the classic career in gastronomy, as it was done in those days. In Bad Dürrheim, only a few kilometers away from Villingen-Schwenningen, she learned to be a skilled assistant in the hospitality industry in a health resort. However, the simple knowledge was not enough for her in these young years and so she learned the profession of a restaurant specialist in a renowned 5-star house in the area and thus expanded her skills.
In order to become commercially fit as well, she put the last stone on top and trained as a hotel clerk in a resort in Unterkirnach. In the following years she continued her education and deepened her knowledge in accounting and personnel management.
Today she is the guarantor for a harmonious company for guests and employees. You could say she holds the company together, our long-time employees are just an indication of this. She can be found everywhere in the house and does not miss the opportunity to personally welcome the guests or to actively support the team in service. She also loves good wine, so she buys the best wines from the most renowned vintners and trains the service team in this area in order to ignite their passion there as well.
"Look with pleasure for the affectionate details in flower decoration in the house and guess, which handwriting this carries. ".
Our junior chef Michael Weißer laid his foundation stone in 2013 in the same 5-star resort where his mother had already trained and his father had worked. Here he learned the profession of hotel specialist with the additional qualification of hotel management.
But he was also gripped by zeal and wanted to further expand his knowledge, so he studied hotel and restaurant management at Heilbronn University from 2016 to 2020. After a semester abroad in the United States, he successfully graduated with a Bachelor of Arts.
During his studies, Michael was already heavily involved in his parents' business and is thus responsible for all digitalization and technology. He takes over more and more tasks in the management and supports his mother not only actively in the accounting, but also takes over the telephone service in the reservation department on days off. He also fully supports our sales and marketing team and designs all our print media.
*And now guess who's in charge of the website you're currently visiting.
Wissem Zamba Touati
Wissem Zamba Touati
Our deputy restaurant manager Wissem Zamba Touati already knows the house inside out: Since his training as a restaurant manager in 2014, he has been there longer than many a bottle of wine. Wine is also the keyword, because Mr. Zamba Touati lovingly and with full dedication takes care of both wine cellars. He took over the passion for this kind of grape juice from our managing director and positions the wine list together with her. In his spare time, he is also dedicated to the grapes and has personally visited many a winegrower and ordered the top wines for our menu from them. His area of responsibility also includes the maintenance of our Instagram page.
"He can inspire the guests in the restaurant - personal is always better, because otherwise the last name is written adventurously with pleasure - because he has nothing to do with Samba and can not. ".
"To every social gathering belongs a drop of wine, sometimes as a Viertele, sometimes as a bottle, sometimes as a case."
Behind the scenes there are a few more employees active, but they don't see themselves as great artists either and are therefore a bit photo shy... indispensable they are nevertheless.
4 star wellness hotel in the Black Forest. Discover our much acclaimed sauna area with 2 saunas, ice fountain, water beds, relaxation rooms, massages and cosmetic treatments.