© Francis Amiand

Lukas Sulik

Chef de Cuisine

The maxim of Lukas Sulik, our chef de cuisine, is: “High on quality, low on pretence.” Born and bred in the Tyrol, he has a deep relationship with traditional food production: “Good food was always very important in our family.” Sulik spent two years working as chef de cuisine and one year as sous-chef in Navette (Rüsselsheim). Before that he worked under star chef Joachim Wissler in Vendome (Bergisch Gladbach) and at the Grand Hotel Europa Tyrol (Innsbruck). Sulik’s interpretations of classic dishes stand out for their originality: simplicity meets sophistication.

© Francis Amiand

Our partners always supply us with the best quality produce. They enable us to guarantee the consistently high quality of our food and drink. From potato planter and organic beef farmer to Champagne house, we appreciate the support of our partners.