Henning Wulf

Henning Wulf

Maître de Cuisine

After 8 years of successful cooperation, star chef Thomas Fischer (1 * Guide Michelin),who took over the gastronomic orientation
of DIE BANK since 2010 after legendary chef Fritz Schilling (2 ** Guide Michelin), he hands over the culinary rudder
to his long-time colleague Henning Wulf.

The culinary sails in his career are set early – the compass always shows strictly northward. After his training in Norddorf on Amrum, Wulf moved to the Alster again early. Following stops at the starred restaurant “Küchenwerkstatt” of Gerald Zogbaum and the “Tschebull”, he will make his first stop at the brasserie DIE BANK in 2010. The new chef shows special emphasis on the regional context and the sustainability of his selected ingredients. On the menu you will find the 48h cooked flank of Husumer Weiderind next to Linumer Kalb and Poltinger Lamm.

“In times of over-fished oceans and scarce resources, we as chefs and restaurateurs are particularly challenged to look closely at what we serve our guests. I try to get most of our products of our immediate area.”

Anyone who suspects antiquated traditional cuisine will turn wrong. By incorporating international influences and selecting rare ingredients, our guests can be await for stunning reinterpretations and innovative creations on their plates.

Wulf is a top chef, pithy and with and a great passion for his craft.
With sensitivity and a feeling for balanced compositions,
he makes clear announcements to the palate!

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