Michael Riemenschneider

Michael Riemenschneider is executive chef at the boutique hotel chain, Contessa Hotels. The acclaimed Swiss chef oversees all of the menus at all three Contessa properties in the North West taking day-to-day responsibility for operations at its flagship Hillbark Hotel on the Wirral where he is chef patron at its Yellow Room restaurant.

Michael Riemenschneider has worked at Michelin-starred restaurants in England, Wales, Germany and Switzerland, including the three-starred Restaurant Vendome (Cologne) and Restaurant Phillip Rochat (Crissier, Lausanne), before opening The Abbey and, later, Juniper. The Good Food Guide 2009 awarded The Abbey 6/10  indicating: “Exemplary cooking skills, innovative ideas, impeccable ingredients and an element of excitement.” Under Michael’s stewardship Juniper earned huge acclaim, the Manchester Evening News awarding an extremely rare 5/5 rating and Cheshire Life noted “cooking of the very highest order, combining sublime ingredients with cutting edge technical innovation.” In February 2009 Olive magazine cited Michael as one of five chefs “destined for the top.”