Nils Henkel is one of the leading figures of modern German cuisine and a pioneer of vegetable-focused fine dining. Known for his “Pure Nature” philosophy, he built his reputation on cooking that puts vegetables, herbs and pristine produce at the centre of the plate – refined, precise and quietly radical – and has twice been named Chef of the Year in Germany.
Henkel is a thoughtful, ingredient-led chef, as comfortable composing an entire tasting menu of vegetable-driven dishes as cooking with fish or meat. His work has helped shift German gastronomy toward a lighter, more sustainable and more plant-forward future, and made him one of the country’s most respected and influential cooks.
TL;DR
- German chef, a pioneer of vegetable-focused “Pure Nature” cuisine
- Head chef at Schlosshotel Lerbach, succeeding Dieter Muller
- Named Chef of the Year by Gault Millau (2009) and Rolling Pin (2012)
- Won a second Michelin star at Restaurant Schwarzenstein
- Author of the cookbooks Pure Nature and Flora
Nils Henkel key facts
| Nationality | German |
| Known for | Vegetable-focused “Pure Nature” cuisine |
| Restaurants | Schlosshotel Lerbach; Schwarzenstein |
| Honours | Chef of the Year (2009, 2012) |
| Books | Pure Nature; Flora |
From Eutin to Lerbach
Nils Henkel began his cooking career in 1986, training at the Romantikhotel Voss-Haus in Eutin, in northern Germany. He steadily worked his way up through fine dining, joining the Althoff Schlosshotel Lerbach in 1997 and taking over as head chef in 2004 – succeeding the legendary Dieter Muller, whose three-star kitchen had made Lerbach one of the most important restaurants in Germany. Following such a figure was a formidable challenge, and Henkel met it by developing a distinctive voice of his own.
Pure Nature
At Lerbach, from 2008 until the restaurant closed in 2014, Henkel created menus that delighted guests and critics alike, built around fish, vegetables and local produce. It was here that his “Pure Nature” philosophy took shape – a way of cooking focused on the texture and aromatic qualities of ingredients, and especially on old varieties of vegetables and wild herbs. He was happy to leave out meat and fish entirely and compose whole tasting menus from vegetables, an approach that was ahead of its time in German fine dining.
Recognition and books
Henkel’s talent has been widely honoured: he was named Chef of the Year by Gault Millau in 2009 and by Rolling Pin magazine in 2012, and he later won a second Michelin star at Restaurant Schwarzenstein. He has also shared his philosophy in print, publishing the cookbook Pure Nature in 2010 and the vegetable-focused Flora in 2021, the latter winning a gold medal from the Gastronomische Akademie. As a mentor – including for young-chef competitions – he has helped shape the next generation as well.
Signature style
Henkel’s cooking is precise, elegant and profoundly ingredient-led. He treats vegetables and herbs with the seriousness others reserve for luxury proteins, exploring their textures and aromas and building refined, harmonious dishes around them. Sustainable, seasonal and quietly innovative, his Pure Nature approach has made him one of the most forward-looking chefs in German gastronomy.
Nils Henkel in context
Henkel is a leader of modern, vegetable-forward German cuisine, having followed Dieter Muller at Lerbach and standing alongside contemporaries featured on Pickup Table 4 such as Sven Elverfeld.
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Nils Henkel FAQ
Who is Nils Henkel?
A German chef and pioneer of vegetable-focused “Pure Nature” fine dining.
What is Pure Nature?
His philosophy of cooking built around vegetables, herbs and pristine produce.
Where has he cooked?
At Schlosshotel Lerbach, succeeding Dieter Muller, and at Restaurant Schwarzenstein.
What awards has he won?
Chef of the Year in 2009 and 2012, and Michelin stars at his restaurants.
Has he written cookbooks?
Yes – Pure Nature (2010) and Flora (2021).
