About

René Frank’s colorful career spans over 15 years and prestigious postings across the globe. Shortly after completing his training as a chef, he was awarded a Gold Medal at the 2005 WorldSkills Competition in Helsinki, the world championships of vocational skills.
His first position in 2007 as Junior Pastry Chef at Zirbelstube in Stuttgart was followed by a stint in Spain at the chocolaterie Oriol Balaguer in Barcelona and Restaurant Akelarre (3* Michelin) in San Sebastian.
He has worked in Switzerland at Lampart’s (2* Michelin) and in France at Restaurant Georges Blanc (3* Michelin), after which he spent six months in Japan, including a period at Nihonryori RyuGin (3* Michelin) in Tokyo and Kikunoi (3* Michelin) in Kyoto. Studies at the Centre de Formation Alain Ducasse in Paris and the Culinary Institute of America in New York and Napa Valley also contributed to his versatility and expertise.
From 2010 to 2016, René was Head Pastry Chef at La Vie (3* Michelin) in Osnabrück, playing an instrumental role in the restaurant garnering its third Michelin star in 2012. In 2013, he was named German Pastry Chef of the Year by Gault Millau and in 2016, Pastry Chef of the Year from the German restaurant guide Busche Verlag.
“Frank’s creations are always light and surprising. Until the end, sugar plays practically no role.” (Gault Millau 2018 on CODA)
“René Frank is an absolute exceptional talent in patisserie. With his innovative dessert creations, he sets high standards for sweet cuisine.” (Thomas Bühner, La Vie)
“(René Frank is) like his dishes: professional, but always with a wink of the eye.” (Rolling Pin)

Innovative Patisserie

René Frank’s approach to pastry blends classic technique with modern, progressive interpretation. He deconstructs traditional methods to prove that desserts can be more than just a final course – well-rounded and nourishing in its own right.

Natural essences

Redefining patisserie by reducing natural sugar content using inventive techniques, and forgoing refined sugars for natural sweetness. Desserts are designed to be light, easy to digest and not calorie-high.
Avoiding artificial and industrial ingredients, favoring desserts with full-bodied taste crafted from high-quality organic and sustainable products. The result are complex flavors; balancing umami, salty, sour and bitter with subtle, unenhanced sweetness. Sinfulness eliminated from satisfaction!