Tobias Rocholl IS headchef at FRITZ’s FRAU FRANZI - Heimatküche

The restaurant FRITZ's FRAU FRANZI, which is integrated into THE FRITZ hotel, stands for ‘casual fine dining at it's best’. In the state capital of Düsseldorf, it exudes metropolitan joie de vivre and has made a name for itself for exceptional hospitality and an open, communicative philosophy. The ambience and music perfectly reflect its liveliness and lightness. With no inhibitions and yet highly professional service and cuisine, the restaurant fits in with the urban flair of the city of Düsseldorf. Thanks to the new head chef Tobias Rocholl, the high-quality restaurant with its refined, innovative form of cuisine has now reached a new dimension. Vegetarian dishes are a matter of course for Tobias Rocholl. Working lactose-free and completely avoiding industrial sugar is a must for him today and absolutely no contradiction to enjoyment itself. He achieves this through a consciously developed, cosmopolitan kitchen concept. For FRITZ's FRAU FRANZI, Tobias Rocholl has developed a concept that is actively forward-looking: good fats such as nut oils and rapeseed oil, no lactose and certainly no refined sugar, lots of seasonal vegetables. Anything that makes feasting easier is welcome. Tobias Rocholl does not follow trends.

Tobias Rocholl completed his solid training and positive apprenticeship at the ‘Heldmann’ restaurant in his home town of Remscheid. This was followed by stints at the ‘Charlemagne’ restaurant in Aachen, the Wartenberger Mühle in Wartenberg and the ‘Petit Charlemagne’ in Aachen, where he took on his first responsible position as head chef at the age of 24. He then moved back to Remscheid to his apprenticeship. As head chef there, he was responsible for two awards over six years: 1 Michelin star and 16 Gault Millau points at the ‘Heldmann’ restaurant, as well as a Bib Gourmand for ‘Hearty Classic Cuisine’, also at Heldmann. Tobias Rocholl has spent the last three years as head chef at the gourmet restaurant ‘Brogsitter’ at Gasthaus Sanct Peter in Walporzheim an der Ahr, where he was again awarded 1 Michelin star and 16 Gault Millau points. He also drew inspiration from practical workshops with Kevin Fehling and Joachim Wissler. Since April 2022, Tobias Rocholl has been head chef at FRITZ's FRAU FRANZI restaurant in Düsseldorf, where he is setting new standards in local cuisine with his unique combination of familiar German culinary themes and innovative, contemporary interpretations.

Tobias' kitchen team currently consists of 2 great chefs:

Florian Stiehler, Sous Chef

Joshua Jannick Emmerich, Chef Entremetier

Enzo Caso is restaurant manager, sommelier and host at FRITZ's FRAU FRANZI - Heimatküche

Even as a child, he enjoyed playing host, so it was clear long before he finished school that he would attend hotel management school in Naples. He then got his first job in Lugano, in the Italian-speaking part of Switzerland. And finally his path led him to Düsseldorf. Here he works at the best and finest addresses, such as the Breidenbacher Hof, the Malkasten restaurant and the 1876 Daniel Dal Ben. Enzo is probably known to everyone as the namesake and restaurant manager of the Michelin-starred ‘Enzo im Schiffchen’ in Kaiserswerth with Jean-Claude Bourgueil.

His passion for food and wine is reflected in his work at FRITZ's FRAU FRANZI, where he delights guests with his expertise and dedication. He loves discovering new flavours and taking his guests on a culinary journey.

As a sommelier, Enzo Caso has extensive knowledge of wine and is happy to advise guests on the perfect accompaniment to their dishes. His recommendations are always spot on and ensure an all-round successful culinary experience.

At FRITZ's FRAU FRANZI, Enzo Caso is not only the restaurant manager and sommelier, but also a warm host who knows how to create a pleasant atmosphere and welcome guests like friends. With his professionalism and charm, he makes a significant contribution to the success of the restaurant and turns a visit into an unforgettable experience.

Enzo Caso is supported in service by Holger Beleza-Lobo, Deputy Restaurant Manager.