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Handke's Cuisine...
Master chef Hartmut Handke spent a full year practicing to compete in the 2003 Bocuse d’Or. Here, he bones oxtail which was turned into appetizers for judges in Lyon, France. The dish won the top award for Best Meat Entree; Handke came in sixth overall in the competition, highest for any American contestant over the years.
Hartmut Handke, CMC, Chef/Proprietor
Handke's Cuisine
Hartmut Handke, German-born, is the world’s most decorated chef. He has won more culinary competitions than any chef in the world. In 1995 he won the Auguste Escoffier USA Grand Prix and represented the United States in the French competition in Nice, France. That year he won first place in pastry competition; first runner-up overall.
Handke’s household trophy rooms display 36 national and international gold medals. He was the American Culinary Federation culinarian of the year in 1989; ACF National Chef of the Year in 1993; and brought back gold medals after winning hot foods competitions as a member of the U. S. Culinary Olympics team in 1984 and 1988. In 1998 as U. S. Culinary Team manager, his team won both hot and cold foods competitions at the Expogast World Cup in Luxembourg.
Handke is Ohio’s only certified master chef, one of 54 in the nation.(*)
Why is chef Handke living and competing worldwide from Columbus, Ohio?
The former executive chef of West Virginia’s world renowned spa, The Greenbrier, wanted his two daughters to grow, mature and be educated in Columbus. His restaurant, Handke’s Cuisine, has never missed a year being on The Dispatch’s Top 10 Fine Dining list.
(*) ACF chefs are certified after rigorous hands-on and written examinations as opposed to the flashy TV chefs who make it with public relations retainers. The Emerils and Wolfgangs are not “master chefs” in the legal and certified meaning of the designation. .
Handke's Cuisine
520 S. Front St., (Brewery District)
Columbus, Ohio USA
www.chefhandke.com
614-621-2500
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