"I would like to provide a platform for the austrian cuisine in the culinary world"
Born in Austria, Frank has enjoyed cooking since his early childhood. He already knew cooking was his vocation at 13.
Later, he trained at the four-star Wende hotel in Neusiedl am See before going on to work at the Steirereck in Vienna, arguably the best restaurant in Austria. Here he worked under Heinz Reitbauer jun. as Garde Manger and only several years later he worked as sous-chef in the renowned Interalpen Hotel Tyrol under the culinary guidance of Christoph Zangerl (18 Gault Millau points).
These two stations notably formed him and prepared him for his career to come in the German capital. Aged 29, he moved to Berlin to become head chef at the legendary HORVÁTH restaurant in 2010.
He had earned his first Michelin star within a year. The second star came in 2015, just a year after he and his companion Jeannine Kessler had taken over the restaurant as owners. The restaurant also has 17 Gault Millau points.