PETER WIRBEL
Peter Wirbel doesn’t just cook with regional ingredients—he feels them. Using high-quality local products with respect is not a trend for him, but a true philosophy. The region provides its treasures; the chef de cuisine contributes his expertise. The result is creations that reach for the culinary stars while never concealing their roots.
Seasonal originals take center stage on the plate: honest, down-to-earth ingredients full of character. Lentils, beetroot, or parsnips, for example, are given their moment in the spotlight—without any diva-like airs, yet with great confidence. Peter Wirbel teases out their flavors, refines and recombines them in new ways—elegant and exciting. The result? A gourmet experience that invites guests to become part of a rich and authentic culinary culture in the Bliesgau.
After completing his training as a chef, Peter Wirbel began his early career at the restaurant “Quack” in Villa Weissmüller. He then set out to gain experience with renowned chefs on the Saarland culinary scene:
From 2008 to 2016, he cooked alongside Jens Jakob, first at “Le Noir” and later at “JJ – Das Restaurant.” Both establishments were awarded Michelin stars, providing an excellent springboard for his progression from chef to sous-chef and ultimately to head chef.
Peter Wirbel also demonstrated his skills during the re-conceptualization of the Tbilisi-based restaurant “Le Marais.”
In 2018, he co-founded “Le Comptoir,” where, as owner and managing director, he worked alongside Jens Jakob and David Christian to deliver high-level cuisine and service.
Since April 2022, Peter Wirbel has been head chef at “midi” in St. Ingbert. What attracted him was the opportunity to shape this unique destination for fine dining with his own culinary signature from the very beginning. Just two years after the restaurant’s opening, Peter Wirbel’s name already stands for a clear and distinctive style of cuisine.
Together with his young team, and driven by great passion, he earned the first MICHELIN star in 2024.
