The first steps were taken by Ingrid and Ernst Küspert in the 1980s. Starting from what was just a simple stop-over point for hikers, they created a first-class restaurant, extending it later by a modest hotel complex with 17 rooms. There is a lot of truth in the saying “like father, like son” so it is no surprise that their sons, Timo and Maik Küspert, are now part of the business and the second generation are in charge of the fortunes of the “old but now new” Zeiskamer Mühle” in their roles as a chef and a general manager.
After serving his apprenticeship in the Bellheimer Braustübel under Wolfgang Maser, Timo Küspert worked at the Walkschen` Haus in Weingarten, Gebrüder Meurer in Grosskarlbach and in the acclaimed Fasanerie restaurant in Zweibrücken. When he attained the status of a fully-qualified chef de cuisine de worked at Gebrüder Scharff where he won the title of “Chef of the Month“ (“Der Feinschmecker“ 6/2005) and, starting in 2006, took over responsibility for the kitchens of the Zeiskamer Mühle.
Maik Küspert learnt the business of hotel management at the Hotel Dollenberg in the Black Forest which in 2004 won the accolade of “Hotel of the Year”. He gained further experience of the hotel business in England and Switzerland, returning to Zeiskamer Mühle in 2007.