SEBASTIAN FRANK PRESS KIT 2018

Transcription

1 SEBASTIAN FRANK PRESS KIT 2018

2 SEBASTIAN FRANK a Michelin starred chef in Kreuzberg "A kitchen creates emotions", says Sebastian Frank. Born in Austria, it was natural for him even as a child to take his place at the cooker. As a 13 year-old, he finds himself the only boy among 15 girls in the domestic science course at school, and he knows immediately that he has found his vocation in the kitchen. He completes his training in the 4-star hotel "Wende" in Neusiedl am See, and there follows a spell in Austria's best restaurant, the "Steirereck" in Vienna, and just a few years later he is already working as a sous-chef in the renowned "Interalpen Hotel Tyrol". In 2010, Sebastian Frank follows his girl-friend Jeannine to Berlin - with no new job in his pocket but with the firm conviction that all opportunities are open to him. And that is what actually happens, and his rise is rapid after initial difficulties in getting started. At the age of 29, Sebastian Frank becomes chef of the traditional HORVÁTH restaurant, and within a year he earns his first Guide Michelin star. But 2011 has even more in store for him, and Frank wins the "Cook of the Year" competition and his son Oliver is born. you might think - but the man from Austria is not finished by a long chalk. There is more to celebrate at New Year in 2013, as Sebastian Frank and his partner, Jeannine Kessler, drink a toast to becoming the new owners of HORVÁTH as from January 1, In the same year, the couple also celebrate the birth of their daughter Luisa. Private and professional happiness seem to be inextricably linked, and together the pair make the cosy restaurant which does without pomp and circumstance, into one of the leading gourmet restaurants of the town decorated in november 2015 again with the second Guide Michelin star. The critics are impressed with Sebastian Frank's cuisine from the outset but he prefers to concentrate on the essentials: his cooking. For him, the fact that he made two people cry with his creations, represents major recognition. "I want to remind my guests of the taste of their childhood", says Frank. He sees himself as a preserver of tradition who is reinterpreting Austrian cuisine. There are no limits to his creativity and it is just a matter of time until Sebastian Frank becomes known beyond national borders with his emancipatory cuisine. The Gault Millau lists HORVÁTH with 17 points and awards Frank the title of "Berlin's most creative chef". That's as far as it goes, SEBASTIAN FRANK PRESS KIT /4

3 SEBASTIAN FRANK Curriculum vitae Born on in Mödling (Lower Austria, Austria) Trains to become a chef Hotel Wende 4 Stars in Neusiedl am See (Burgenland, Austria) Positions held Various positions held in Vienna as commis de cuisine: Hotel Interconti, Vestibül im Burgtheater, Cantinetta Antinori, Restaurant Gaumenspiel From Restaurant Steirereck in Stadtpark, Vienna: Commis saucier and chef garde manger Interalpen Hotel Tyrol 5-Stars: Sous-chef Since 05/2010 Restaurant Horváth, Berlin: Chef de cuisine Since 01/2014 Restaurants Horváth, Berlin: Owner together with partner in life, Jeannine Kessler AWARDS "Newcomer of the Year" in Gault Millau cooking competition in Austria st star Guide Michelin "Chef of the Year" in cooking competition at Anuga, Cologne Gault Millau points rd place in "Gourmet" competition "Shooting Star of the Year" nd star Guide Michelin pans, and as well the award Chef of the year 2016 in Gusto Frankfurter Allgemeine Zeitung Shooting Star of the Year ,5 Feinschmecker F s Berlin best chef Best European chef Madrid Fusion Feinschmecker - 4 of 5 Feinschmecker F s SEBASTIAN FRANK PRESS KIT /4

4 Welcome to the cuisine of SEBASTIAN FRANK HORVÁTH serves Austrian tradition - but not at all as you would expect. With Sebastian Frank, cooking always starts with memories of his childhood, and the decorated chef has developed his unique style on this basis: He extracts the taste from classic Austrian dishes and interprets this unique flavour in a modern and creative fashion. Frank's emancipatory cuisine demands one thing, above all: the abandonment of traditional rules. Meat, fish or vegetables are not only given equal status which dissolves any categorisation between the supposedly "simple" and "luxury" products. Rather they turn into players on the plate that can slip into very different roles - from spice, providers of consistency or flavouring all the way to the star performer, anything is possible. A demanding cuisine that breaks down rigid dividing lines and goes new ways. beef. The chef much prefers to work with blackberries, celery and a leg of venison from Brandenburg. You will also look in vain for olive oil in HORVÁTH instead of which they use lard for frying or high-quality vegetable oils extracted from Austrian flora and fauna. "For me the biggest challenge is to work with celery for the 100th time and every time to transform it into a new creation", says Frank. HORVÁTH deliberately divorces itself from conventional luxury and acquired exoticism, and as a result it generates a whole new dimension of enjoyment and quality based on modern pragmatism and transported by a great love of the art of cooking. In the last two years, Sebastian Frank has developed his own style, and his unique combinations of contrasts, aromas and unconventional ideas are regarded as Berlin's most daring cuisine. The award-winning chef also works under strict, self-imposed product censorship. He takes the conscious handling of food very seriously, and he therefore concentrates mainly on local produce and products from his home country, landlocked Austria. He grows herbs and plants for his restaurant on his own roof terrace, and he has defined the direction of his cuisine with his individual vegetable dishes. In HORVÁTH you won't find any pineapples, chilli pepper or Argentinian SEBASTIAN FRANK PRESS KIT /4

5 SEBASTIAN FRANK S commitments Sebastian Frank works on behalf of the agency, "Chefservices", an international agency for top chefs. The starting-point for this commitment was the award of "Chef of the Year" in 2011 when Frank bested a total of 400 competitors from Germany, Austria and Switzerland in the first version of the competition. Today he himself sits on the jury as Vice-President of this competition in a voluntary capacity and several times a year he travels through Europe in order to crown the best young chefs and to give them the benefit of his advice and assistance. Together with Chairman, Dieter Müller, Frank is present at all semifinals and finals to make an active commitment towards helping young talent. In the coming year, he is looking forward to attending "Alimentaria" in Barcelona for the third time which will give him the chance to present his emancipatory cuisine to an international audience. He will also be honoured to crown the Spanish "Chef of the Year" as a member of the jury in the course of this culinary fair. Sebastian Frank also tests and recommends new chefs' uniforms for the textile company, "Jobeline". The working clothes of professional chefs must stand up to special requirements including great heat and moisture. There is no-one better able to assess the quality of chefs' uniforms than someone who turns out great performances in the kitchen on a daily basis. SEBASTIAN FRANK PRESS KIT /4

6 SEBASTIAN FRANK PRESS KIT 2018 PORTRAIT

7 SEBASTIAN FRANK PRESS KIT 2018 SIGNATURE DISHES

8 SEBASTIAN FRANK PRESS KIT 2018 CREATIVITY