René Frank’s colorful career spans over 20 years, including prestigious postings across the globe and his restaurant CODA (2* Michelin), the first progressive dessert restaurant to be honored in the Michelin Guide.
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.
In 2016, he opened CODA, Germany’s first and only dessert restaurant, in Berlin, where he is based. He is the head chef and co-owner. In 2019, CODA received its first Michelin star, followed by the second Michelin star in 2020.
Thomas Bühner, Patron/Chef de cuisine Restaurant la vie
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!
“BEAN TO PLATE”
Dessert that puts the spotlight on the products. Simple as that. Traditionally, chocolatiers have worked with ready-made chocolate, melting it to create confections. These quantities are typically not pure cacao and contain high amounts of added sugar and fat. Chocolate makers who work “bean to bar” prefer to start with raw cacao beans to have more control over quality and flavor.
René Frank on the future of patisserie
CODA Dessert Dining & Bar, Berlin
Dessert for Dinner, a unique fine dining experience.
New dessert cuisine – based on pastry techniques.
René Frank is available for classes and consulting, drawing on over 20 years of expertise culled at esteemed establishments across Europe, the United States and Japan.
He offers consulting for desserts, pastry and chocolate praline conceptualization, as well as product development and concept development, and is available as a keynote speaker for symposiums and other events.
From CODA to FIVE Hotels & Resorts. Tell us, what brings you to the Middle East? Here in Dubai, desserts…
This concludes our HoteliersGuild Premier Virtual Gourmet Safari with…
Ein Restaurant nur für Dessert? Das geht, jedenfalls in Berlin. Dem Michelin war das ungewöhnliche Konzept gar einen Stern wert.…
René Frank
E-Mail: contact@rene-frank.de
René Frank
Friedelstr. 47
12047 Berlin
E-mail: contact@rene-frank.de
René Frank (Anschrift wie oben)
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