The finest in taste provocation

Having grown up on a farm in the Swabian Alb, he expresses his love for highquality ingredients and distinct aromas in the form of unique compositions. The result is both sophisticated but reduced to essentials in equal measure. The compositions which are rich in contrast represent creativity, modernity and also a pinch of provocation which has brought him international prestige. In April 2019, his idiosyncratic style of cooking will be on show at Restaurant Ikarus in Hangar-7. Joachim Wissler constantly reinvents himself in culinary terms. He infuses his dishes with both modern techniques and creative ideas. As one of the most significant representatives of “New German Cuisine”, he ensures that forgotten regional products and dishes experience a renaissance shot through with innovative influences. Dishes such as goose liver snowball with truffle foam and tamarillo are among his classics and have elevated him to the status of a member of the international cooking elite.

The passionate cook completed his training in the Hotel Traube Tonbach in Baiersbronn, Germany. After a variety of positions, his passion finally took him to Schloss Reinhartshausen where as Chef de Cuisine he gained his first Michelin star in 1995. Since 2000, he has enriched the Restaurant Vendôme, having helped it since then to win multiple awards. He gained another Michelin star in each of 2001, 2002 and 2004. In 2003, Gault Millau and in 2004 Der Feinschmecker voted Joachim Wissler Chef of the Year. In 2010, he became the first German chef ever to receive the Spanish Lo Mejor de la Gastronomia award for international chefs in Alicante. 

Even within his homeland, Joachim Wissler has constantly improved his reputation. In the nationwide vote held by the gourmet portal “Restaurant-Ranglisten” in 2012 and 2015, the best 100 chefs in Germany voted Joachim Wissler “Chef of Chefs”. For the second time in a row in 2017, he was placed first in “GERMANY’S 50 BEST CHEFS”, and at the “Best-of-the-Best Awards 2017” he gained the double distinction of both “National Hero” and “European Champion”. Joachim Wissler has also documented his outstanding talent as one of the best chefs in the world in writing. His cookbook “JW” contains the recipes for some 150 different taste experiences. The dishes are divided into five categories: four of them are based on the seasonal ingredients of the four seasons and one is dedicated to “new classics”. The detailed recipes can be found on a dynamic website with a personal access code. This exceptionally creative approach of the “JW” was crowned with the “Red Dot Award: Communication Design 2010”.

Apart from his guest appearance at Restaurant Ikarus in April 2019, the award-winning chef has remained true to his German roots and enriches the Restaurant Vendôme near Cologne with his superlative creations. Named after the famous square in Paris, it is located in the gentleman’s lodge of the Althoff Grandhotel Schloss Bensberg. Within the ancient walls, the modern ambience impresses with unobtrusive elegance: noble Zebrano wood meets Travertine granite, carved crown molding and stained glass. Not only there but also at Restaurant Ikarus, guests will be spirited away on a culinary expedition of several courses each in a class of its own.