We are reaching for the stars: Swiss chef Cornelius Speinle has been appointed as head chef for our gourmet restaurant. He joins us from his restaurant, dreizehn sinne im huuswurz, which he opened in Schlattingen, Switzerland, in 2014 and where he earned a Michelin star and 16 Gault Millau points within months of opening.
Cornelius Speinle is considered to be one of the top talents on the European culinary scene. This is due in part to his impressive experience garnered through stints at various first-class international restaurants, but especially as a result of his most recent successes as an independent head chef. The style of his cuisine is modern and cosmopolitan, without losing sight of traditional roots. His cooking is creative, innovative and light, big on expression and rich in contrasts.
Cornelius Speinle never wanted to be anything other than a chef. After training for two years at the Theaterrestaurant in Schaffhausen, Switzerland, under Roger Werlé (today the Restaurant zum Riet), Speinle worked at various Michelin star restaurants in Europe and further afield, including Les Quatre Saisons, Basel; Gästehaus Erfort in Saarbrücken; and Heston Blumenthal’s three-star Michelin restaurant, The Fat Duck, in Bray, England. Returning to the continent at the age of 27, Speinle decided the time was right to open his own restaurant. Just one year later, the Swiss-born chef earned his first Michelin star (upheld in 2016) and was named ‘Discovery of the Year in German-speaking Switzerland 2015’ by Gault Millau.
The gourmet restaurant on the seventh floor of the hotel, with its spectacular view over Lake Alster, will accommodate up to 40 guests and feature a private dining room seating for another 10 diners, as well as a spacious wrap-around al fresco terrace. The concept and menu of the restaurant will continue to be developed over the coming months, incorporating some of Speinle’s signature dishes.