An Interview with Reto Brändli, 2 Star Michelin Chef
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Essentially Kempinski
Gastronomy has been at the heart of Kempinski since Berthold opened his small delicatessen in Berlin in 1879. Now talented Kempinski chefs around the world create extraordinary culinary experiences every day. From international cuisine to local dishes and imaginative reinterpretations of old favourites, they delight guests with their skills. And at Hotel Adlon Kempinski Berlin, in the city where it all began, talented young chef Reto Brändli represents a bold era for the much-loved Lorenz Adlon Esszimmer.
In this fascinating interview with Chef Brändli, find out what inspires this 2-star Michelin chef, what brings him joy, and how he came to be a celebrated culinary expert.
Classic cuisine meets culinary fireworks
Following in the footsteps of Hendrik Otto as head chef at Lorenz Adlon Esszimmer was never going to be an easy task. But talented 31-year-old Swiss chef, Reto Brändli, relished the challenge when he took over the reins in May 2022.
BECOMING CHEF BRÄNDLI
Born in Pfäffikon, Switzerland, Chef Brändli spent his childhood by Lake Zurich, surrounded by nature. Growing up he made the most of being close to the water and loved swimming, water skiing, kite surfing, and fishing. “My love of food and passion for cooking was inspired by an excellent home economics teacher, Mrs Landolt,” he says. “It’s thanks to her that I wanted to be a chef.”
In pursuing his chosen career, Chef Brändli has learned from the best in the profession and has worked at some of Europe’s finest restaurants. Along the way he has honed his own culinary style and philosophy which he describes as, “classic yet modern, subtle, precise, and delicate”.
“I am at my happiest when cooking with fish or seafood – maybe it’s because I spent so much time in or by the water, and fishing when I was growing up,” he smiles. “The focus of my cuisine is primarily on the outstanding quality of the products I use. For example, I select my caviar directly from Kaviari Paris, which is why there are five different types of caviar on my menu.”
Chef Brändli succeeded Hendrik Otto as head chef at Lorenz Adlon Esszimmer in May 2022.
TIME IN THE MOUNTAINS
Chef Brändli comes to Hotel Adlon Kempinski from sister hotel, Grand Hotel des Bains Kempinski St. Moritz. In this stunning setting, with its backdrop of the beautiful Swiss Alps, he worked alongside Executive Chef Matthais Schmidberger at the hotel’s Cà d'Oro restaurant for three years, and was appointed Head Chef in 2020. His appointment at Lorenz Adlon Esszimmer in May 2022 marked a new beginning both for Chef Brändli, and for the renowned gourmet restaurant with its iconic view of the Brandenburg Gate.
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Not only has he swapped the mountains and crisp clean air for the vibrancy and fast-paced life of Germany’s capital city but he brings his young, edgy style to one of Berlin’s most traditional restaurants. This meeting of two contrasting styles has created something rather special in this classical setting.
DEFINING THE ADLON’S CUISINE
“Berlin's gastronomy is generally very young and hip,” Reto says. "Our concept at the Adlon is based on classic French cuisine, and it doesn't fit easily into this lively non-stop city. However, Berlin is also hugely diverse and our particular culinary art complements the other types of cuisine on offer. Consequently, there is a year-round high demand for modern interpretations of popular French classics.
Chef Brändli has honed his craft in some of Europe’s finest restaurants.
Attention to detail puts the finishing touch to every dish.
Organic duck liver from the Landes served with beetroot, hibiscus and Szechuan pepper.
“Quail Ballotine is one of my creations and it has become a favourite at Lorenz Adlon Esszimmer. There was almost a small uprising among our regular guests when we wanted to take it off the menu! So we have given it an interesting twist by replacing the quail with rabbit. I believe there are unlimited culinary possibilities for this restaurant which is an exciting prospect for any chef.
“I have a fabulous service team and the hotel management trusts me implicitly. I feel free to be creative and to express myself while at the same time respecting the restaurant’s traditions and history. This year, Lorenz Adlon Esszimmer received four black hoods in Gault&Millau, and was awarded two stars in the Guide Michelin for the twelfth consecutive year in 2023, but I know we can achieve even more success.”
Chef Brändli and his team serve a reimagining of classic cuisine with a focus on the finest possible ingredients.
And so Berlin gourmets, together with Adlon guests, can continue to look forward to culinary fireworks as Chef Brändli leads this bold new era at the Lorenz Adlon Esszimmer.