Sternekoch René Frank trägt ein graues Hemd und zeigt sich im Halbprofil

Michelin-starred Chef
and award-winning Pastry Chef

You simply can’t ignore his name in upscale gastronomy: René Frank is one of the world’s most renowned Michelin-starred chefs and pastry experts, mastering his craft like few others.

His career began at the Michelin-starred restaurant la vie in Osnabrück, which earned its third Michelin star during his tenure. He has been named "Best Pastry Chef" twice on the global stage—by The World’s 50 Best Restaurants (2022) and The Best Chef Awards (2024). Before that, René had already won the title of "Pastry Chef of the Year" five times (2013, 2016, 2019, 2020, 2022), awarded by Gault&Millau, Rolling Pin, and others. In 2023, he and Julia Leitner were named "Berlin Master Chefs." In 2024, CODA secured 62nd place on The World’s 50 Best Restaurants international ranking of the world’s finest fine dining destinations.

RENE-FRANK.DE

Over the years, René has remained true to himself, following his instincts. He thinks progressively, experiments boldly, and creates the unprecedented. His pursuit of the purest, most natural flavours is relentless, often inspired by memories of his Southern German homeland.
In 2016, René co-founded CODA in Berlin alongside his business partner Oliver Bischoff, venturing into uncharted territory: At the time, dessert fine dining was an entirely new concept in Germany. What began as a dessert bar quickly evolved into the unique, non-conformist restaurant it is today. In 2019, René and his team were awarded their first Michelin star. Just one year later, they received their second star, which they continue to hold to this day.

His inspiration

René Frank has spent time working abroad, with experiences in Japan, Spain, France, Switzerland, and the United States profoundly shaping his distinctive culinary style:

He is deeply influenced by the Japanese Kaizen philosophy. "Kai" means change, and "Zen" stands for "towards the better, towards the good." This philosophy fuels René’s drive to refine his work daily. He strives for perfection through reduction, focusing only on the essential in his cooking. 

His time in Spain taught him to think beyond traditional boundaries. Creativity, innovation, and unconventional thinking are at the heart of CODA’s menu creations.

Switzerland instilled in him the importance of precision, meticulousness, and the power of seamless teamwork—a crucial foundation for success.

The French culinary tradition taught him the art of crafting sauces, which enhance and define the character of a dish—just as pairing drinks do at CODA. 

CODA Dessert Dining - Michelin Sternerestaurant Berlin

The future
of haute cuisine

Just as René Frank has evolved throughout his career, CODA will continue to push forward. The possibilities within fine dining remain far from exhausted. With its predominantly fish- and meat-free creations, CODA’s menu provides a vast canvas for further culinary exploration. With a visionary approach, the journey will continue—exploring new ways to inspire guests while deepening CODA’s commitment to sustainability.

René will always stay true to what he loves. His non-conformist mindset and innovative approach will continue to surprise and challenge expectations. He will give ingredients a new level of appreciation and identity. The world of fine dining can look forward to a redefined Michelin-starred experience—one that embraces layered flavours, exciting textures, and a holistic approach that resonates with today’s culinary zeitgeist.