Get to know the team behind the stoves at our acclaimed restaurants.
Dining is one of the highlights at the Seaside Palm Beach and for many of our guests, the culinary experience is the reason they keep coming back, year after year. Meet the team responsible for playing such an essential role in the success of our hotel.
Peter Knaus has been executive chef of the Seaside Palm Beach main restaurant since 2011, responsible for its lavish buffet breakfasts, themed barbecue evenings and everything in between, while chef de cuisine Steffen Schenk has been in charge of the à la carte cuisine at Esencia and La Bodega since 2013.
Meet Chef Peter Knaus
Hailing from a small Black Forest town where food is a serious business – Baiersbronn is home to eight Michelin stars – chef Peter Knaus was clear about his vocation from a young age.
After graduating from the renowned Heidelberg Hotel Management School, Knaus embarked on a 20-year journey as a chef on some of the world’s most prestigious yachts and expedition ships. In 2006, he settled on dry land to head up the Seaside Grand Hotel Residencia kitchen team before becoming chef de cuisine at the Seaside Palm Beach in 2011.
Peter defines his cooking as both Canarian and Mediterranean, with influences from the Basque Country and Andalusia. Fresh, regional and seasonal ingredients are a top priority, so the fishmonger arrives each morning with the daily catch, fruits and vegetables are sourced locally and the salads and aromatic herbs come from an organic farm in El Carrizal.
The use of aromatic herbs and spices is essential to our chef. He particularly favours ginger, oregano, citronella and rosemary, while his current favourite spice, smoked paprika, is present in his interpretation of pulpo Gallega, the Octopus Skewer – one of the many unmissable seafood dishes on the menu.
Meet Chef Steffen Schenk
Steffen Schenk learnt his trade from the bottom up, training at the Ringhotel Hohenlohe Hotel before joining the Goldener Anker under Peter Scharff, famous chef, pâtissier and herb specialist.
Steffen gained his first international experience at Switzerland’s Golfhotel Waldhuus, Arve Central Arosa and the Walliser Hof Hotel, all under chef Jörg Walter, well-known for his modern Alpine cuisine. Other career milestones include stints at the Michelin-starred Bel Etage at the Kunsthotel Teufelhof in Basel and the gourmet restaurant Wartenberger Mühle in Kaiserslautern.
He joined the Seaside hotel chain in Gran Canaria in 2003, holding various positions including a four-year role at the Seaside Grand Hotel Residencia. As executive chef for our two à-la-carte restaurants, Esencia and La Bodega Palm Beach, Steffen handles a wide range of ingredients and recipes every day.
La Bodega is a tapas restaurant distinguished by a simple and regional cuisine made with high-quality products. Apart from classic Spanish tapas, the Canary Islands influence dishes such as the banana and lobster gazpacho, the trilogy of potatoes with spicy sauces or the gofio tiramisu. The à-la-carte menu of the Esencia restaurant is inspired by a creative and cosmopolitan Franco-Mediterranean cuisine. Schenk’s signature dish is the lobster cocktail, an example of a perfect yet surprising balance of individual ingredients such as fennel, green apple, asparagus, blood orange mayonnaise, dill and anise. Schenk draws inspiration from the weekly market and loves to bring diners new vegetables and fruits to discover.