Not every top chef begins his journey in a starred kitchen.
Cornelius Speinle grew up in Schaffhausen, Switzerland. From early on, it was not the glamour of haute cuisine that fascinated him, but a simple question: why can a simple dish taste unforgettable?
That curiosity led him to some of the world's most formative kitchens — from Klaus Erfort and André Chiang in Singapore to Heston Blumenthal's legendary The Fat Duck.
At just 27, he opened his own restaurant, dreizehn sinne. Two hotplates, a small team and an uncompromising commitment to taste, precision and craftsmanship. One year later, the restaurant was awarded a Michelin star.
As head chef, he then opened the fine-dining restaurant Lakeside at The Fontenay in Hamburg — and led that kitchen to a Michelin star as well.
Today, Cornelius Speinle deliberately works independently: developing culinary concepts for international brands, directing exclusive events and cooking for private clients around the world. Home is Hamburg — where he lives with his family as a father of two.
“Great cooking is not born of luxury. It is born of precision, honesty and respect for every single ingredient.”
