“Believe in your gut feeling and everything will be fine.
The universe loves us”
Sebastian Frank

© white kitchen

Two-star chef Sebastian Frank is one of Germany’s best-known chefs and is highly regarded not only for his excellent, home-style Austrian cuisine, but also for his commitment to a sustainable and responsible food culture.

As a just 14 years young boy, he began his apprenticeship as a chef at the four-star Hotel Wende in Neusiedl am See (AT). Afterwards he cooked in renowned star houses until he found his new home as a chef in the tradition,- and several times top class declared HORVÁTH restaurant. In 2011, Frank won the prestigious live competition “Chef of the Year” as the strongest chef in the entire D-A-CH region. Shortly thereafter, HORVÁTH was awarded a Michelin star. After taking over the management of the restaurant together with his partner Jeannine Kessler in 2014, the 2nd star in the Guide Michelin followed in November 2015. In 2017, the jury of the Berlin Master Chefs awarded him the title of “Berlin Master Chef”. In 2018, he was named “Best Chef in Europe 2018” at “madridfusion”. In 2019, his first book “kuk” was published, which sometimes bears the prize of the “best cookbook of a star chef”.

The star chef gives a unique touch to classic Austrian dishes and interprets them in a modern and creative way. Here, vegetables are on an equal footing with meat or fish. One product is just as important as the other, they are all actors on the plate, able to slip into very different roles – from seasoning, consistency provider or flavor carrier to the leading actor. With his individual vegetable dishes, he has now developed a distinctive style of cooking. “I want to create a stage for Austrian cuisine that the culinary world looks up to,” he says.

Particularly, close to Sebastian Frank’s heart is the conscious selection of products, focusing on regional, seasonal and indigenous ingredients. For his restaurant, he grows vegetables and plants himself, and even outside of his own kitchen he is committed to rethinking and increasing sustainability in gastronomy, for example by co-founding the initiative “the community”. In 2020, his restaurant was also awarded the green leaf for sustainability by the Michelin Guide.

He demonstrates his professional know-how as vice president of the jury of the renowned live competition Chef of the Year as well as speaker, guest chef or in master classes at numerous national and international branch events. He has also appeared in well-known television formats such as “The Taste” or “Grill den Profi”. Companies also value him as a cooperation partner for various marketing measures.