SANDY ERB
I never wanted to be anything else.
Even as a child, I loved being in the kitchen. I helped out, observed, experimented, with great joy and perseverance. At the age of seven, I attended my first cooking class. Looking back, that was the beginning of everything.
Since then, I have consistently pursued this path.
I completed my training from 2014 to 2017 at the Hessischer Hof in Ober-Ramstadt. Afterwards, my path led me to the Romantikhotel Sackmann in Baiersbronn, which at the time had two Michelin stars. There, I developed from Commis de Cuisine to Chef de Partie. A time that shaped me and in which I learned that precision, discipline, and consistency are the foundation of good cuisine.
In 2020, I furthered my education to become a master chef and trainer. From 2021 to 2023, I worked at Hotel Lauterbad as deputy station chef. From 2024 to March 2026, I was head chef at Meatheaven, and now I am here as your head chef and also as a trainer at 7Dining.
I deliberately chose each position – not the easiest path, but the one where I could grow.
Today, cooking is far more than a profession for me. It is a craft that inspires me anew every day. With calmness, care, and the aspiration to do justice to every product.
What is on your plate is not accidental. It is the result of many years of experience, countless manipulations, and the conviction that good cuisine requires time, dedication, and precision.
For you. For this evening.
