Joachim Wissler is one of Germany’s most decorated chefs, the long-time head chef of Restaurant Vendôme at the Althoff Grandhotel Schloss Bensberg near Cologne. Under his leadership Vendôme held three Michelin stars from 2006 and was for years regarded as one of the very best restaurants in Germany and Europe. Born in 1963 and raised on a farm on the Swabian Alb, Wissler built a modern German fine-dining style on classical French foundations.
After 25 years at Vendôme, Wissler handed over the kitchen to his long-serving sous-chef Dennis Kuckuck, closing one of the defining chapters in modern German gastronomy.
TL;DR
- German chef, born 13 January 1963; grew up on a farm on the Swabian Alb
- Trained at Hotel Traube Tonbach in Baiersbronn
- Head chef of Restaurant Vendôme at Schloss Bensberg, Bergisch Gladbach, from 2000
- Vendôme held three Michelin stars from 2006; today rated two stars
- Handed over the kitchen to sous-chef Dennis Kuckuck after 25 years
Joachim Wissler key facts
| Born | 13 January 1963, Germany (raised on the Swabian Alb) |
| Nationality | German |
| Defining restaurant | Vendôme, Schloss Bensberg, Bergisch Gladbach (head chef from 2000) |
| Michelin stars | Three at Vendôme from 2006; today two |
| Style | Modern German fine dining on a classical French base |
| Training | Hotel Traube Tonbach, Baiersbronn |
Early life and training
Joachim Wissler was born on 13 January 1963 and grew up on a farm on the Swabian Alb in southern Germany, an upbringing close to the land that would later inform his cooking. He completed his chef’s training at the Hotel Traube Tonbach in Baiersbronn — long one of the most important addresses in German fine dining — before making his name in the Rheingau.
From Marcobrunn to Vendôme
In 1991 Wissler became head chef at Restaurant Marcobrunn, in Schloss Reinhartshausen at Erbach in the Rheingau, which earned its first Michelin star in 1995 and a second in 1996 under his direction. In 2000 he moved to take over as managing director and head chef of the newly opened Restaurant Vendôme at the Althoff Grandhotel Schloss Bensberg in Bergisch Gladbach, near Cologne — the restaurant with which his name would become synonymous.
Three Michelin stars at Vendôme
Vendôme rose quickly under Wissler: one Michelin star in 2001, and three stars from 2006, a rating it held for around fifteen years. During that time the restaurant was consistently ranked among the world’s best and Wissler became a defining figure of German gastronomy. In 2022 Vendôme was rated two stars. Wissler’s cooking paired classical French technique with German produce and a precise, contemporary sensibility, and his kitchen became a training ground for a generation of German chefs.
Awards and recognition
- Rising Star of the Year, 1994
- First Michelin star at Marcobrunn (1995); second star (1996)
- Three Michelin stars at Vendôme from 2006 (one star 2001)
- Repeatedly named among the top chefs in Germany; Rolling Pin Chef of the Year, 2023
Joachim Wissler in context
Wissler is one of the central figures of modern German fine dining, in the same top tier as chefs such as Hendrik Otto and Tohru Nakamura, and the older-generation master Hans Stefan Steinheuer. His classical-French-meets-regional approach also connects him to neighbouring three-star figures like Andreas Caminada in Switzerland.
Follow Joachim Wissler
Restaurant Vendôme — official page →
Joachim Wissler FAQ
Where is Restaurant Vendôme?
At the Althoff Grandhotel Schloss Bensberg in Bergisch Gladbach, near Cologne in North Rhine-Westphalia, Germany.
How many Michelin stars does Joachim Wissler have?
Vendôme held three Michelin stars from 2006 under Wissler and is today rated two stars.
Where did Joachim Wissler train?
At the Hotel Traube Tonbach in Baiersbronn, after growing up on a farm on the Swabian Alb.
Is Joachim Wissler still at Vendôme?
After 25 years he handed over the kitchen to his long-serving sous-chef Dennis Kuckuck.
What style of food is Vendôme known for?
Modern German fine dining built on classical French technique, using high-quality regional produce.
