Björn Juhnke is now in charge of the kitchen at the Kempinski Hotel Frankfurt. For the Hamburg-born chef, the five-star resort
is already the fourth Kempinski Hotel in his gastronomic career. At the Kempinski Hotel Frankfurt, it is above all the diversity of the restaurant landscape that appeals to him: "The different orientation of the restaurants makes the position of head chef very
attractive; this opens up many opportunities to be creative," says Björn Juhnke.
"Together with my team, I want to meet the high demands of the guests." Juhnke is self-employed and has cooked up a green Michelin star with his restaurant Haco in Hamburg. The 44-year-old has been in the restaurant business since 1996. He completed his training as a chef at the five-star Hotel Neptun in Warnemünde. His first point of contact with the Kempinski world was the Kempinski Grand Hotel Heiligendamm, after which he went to the Grand Hotel des Bains Kempinski in St. Moritz. After working in England, including at the Intercontinental London Park Lane and with British chef Gordon Ramsay in London, he moved to Prague with the celebrity chef. There he worked as Executive Sous-Chef at his restaurant Maze. In 2011, he added a third Kempinski hotel to his CV, the Grand Hotel River Park in Bratislava, where he was employed as Executive Chef until 2015. In 2017, Juhnke opened his own
restaurant, Haco in Hamburg. He was awarded the green Michelin star for this small, sustainable restaurant in the St. Pauli district. This was followed by a vegetarian-vegan pop-up restaurant in Hamburg with products from organic farms in
Hamburg and a branch on the island of Rügen. "In addition to a lot of international experience, both in the five-star segment of the hotel industry and
in Michelin-starred restaurants, the years of self-employment were the most formative for me," explains Björn Juhnke. "During this time, I was able to develop a completely different perspective on gastronomy. Now it's time to pool my experience and bring it to bear here in Frankfurt. In 2024, we will start with new gastronomic projects."
