Thomas Petrich did his apprenticeship as a cook in the
restaurant Löwen in Oy and passed the examination with excellence. 1994 he
passed the examination as maître de cuisine with the grade 1 (very good).
He gathered experience in his job in Goldener Hirsch, Obergünzburg and the
star-rated restaurant Bareiss in Baiersronn. In the Hubertus Thomas is the
manager of the complete kitchen team.
Bettina Petrich is a trained cook as well, she completed her professional
training at the hotel management school in Bad Wörishofen and is
administrative hotel manager. Bettina manages in the background - beside all
the logistic tasks she is in charge of service.
Please find below some historic details on Landgasthof Hubertus:
In the year 1938 the couple Petrich bought the premises, where Willibald
Petrich worked as a master carpenter for years. In the years after the war
his wife Franziska set up a small shop where she sold bread and beer of
Ulmer Münster brewery.
Enthusiasm for cooking and the pleasure in being with people finally made
them expand the existing shop to a small tavern. The hobby of the husband –
hunting – was the trigger for the name of the inn. This is why the opening
took place on the day of the patron saint of the hunters, Hubertus, on
November 3, 1955. Venison has been the speciality of the restaurant for
years. In 1965 the bowling alley was built.
their son Richard and his wife Roswitha took over in 1970 they converted the
workshop to a guest room as well. In addition a second bowling alley was
built. Anmerkung der Übers.: Fehler dt. Version: Außerdem wurde eine Zweite
After take-over of the family business by son Thomas and his wife Bettina
all the restaurant rooms, bowling alleys and hotel rooms were renovated and
redesigned in country house style.
For five decades the Petrich family has been eager to make their guests feel
at home here in the Allgäu and this their target for the future as well.
Thomas Petrich cooking for a local TV station