He was voted among the Top 50 Chefs in Germany by the Schlemmer Atlas; he has won two Michelin stars and 16 Gault Millau points for the Ammolite and he loves the region of Baden, an area of gourmets and connoisseurs. Peter Hagen-Wiest is the chef de cuisine in the fine-dining restaurant "Ammolite - The Lighthouse Restaurant" at the Europa-Park hotel "Bell Rock", one of the best gourmet addresses in Germany. Before that, Hagen-Wiest worked in the “Cheval Blanc” restaurant of the hotels Les Trois Rois in Basel.

The chef de cuisine from Bregenz has worked in prestigious establishments such as the Schwarzwaldstube of the Traube Tonbach with Harald Wohlfahrt and also in the Villa Joya, the only two Michelin star restaurant in Portugal. What did Hagen learn from Germany's best chef, Harald Wohlfahrt? “I learned a lot from Harald Wohlfahrt, perhaps most of all from his discipline and attention to detail.”

The chef de cuisine combines the familiar and the new in his own subtle way. He sees his style as characterised by classical French cuisine with a Mediterranean influence. Freshness and quality, but also lightness and finesse are important to him. Hagen-Wiest: "We cook international dishes but always want to keep up the connection with the region. It’s important to me to retain the taste of each product and to bring it out more fully with selected companions."