René Frank

Rene Frank

Credits: White Kitchen Berlin

A young talent revolutionises the sweet kitchen

The craving for sweets has sent chef pâtissier René Frank through all the world. Fifteen years later he started his own project “CODA Dessert Bar” in Berlin – here, he spoils his guests with multi-course dessert menus and sets a new standard for the sweet art with his innovative creations.


  • 2001: Chef Apprenticeship
  • 2006: Junior Chef Pâtissier at “Zirbelstube”, Stuttgart
  • 2007: Chocolaterie-Pâtisserie “Oriol Balaguer”, Barcelona
    Alain Ducasse Formation Paris
    Culinary Institute of America in New York und San Francisco
  • 2008: 3* Guide Michelin Restaurant “Akelarre”, San Sebastian (Spain)
    2* Guide Michelin Restaurant “Lampart’s”, Hägendorf (Switzerland)
  • 2009: 3* Guide Michelin Restaurant “Georges Blanc”, Vonnas (France)
  • 2010: several stops in 2* bis 3* Guide Michelin Restaurants in Japan
    3* Guide Michelin Restaurant “La Vie”, Osnabrück
  • since 2016: Founder and Chef de cuisine of the “CODA Dessert Bar”, Berlin



  • 2005: Winner at the “WorldSkills” in Helsinki, Finland
  • 2013: “Pâtissier of the Year”, GaultMillau
  • 2016: “Pâtissier of the Year”, Schlemmer Atlas
    Rolling Pin Award for “Best Gastro Concept of the Year”

There was never any doubt that René Frank is exceptionally talented in the kitchen. During his training to become a chef, young René shows extraordinary skills at the stove: Only one year after completing the apprenticeship, his abilities are rewarded with gold at the “WorldSkills” in Helsinki. It takes two more years, great fascination and a dash of chance to lead him to the sweet cuisine. While working as junior chef pâtissier at the “Zirbelstube” in Stuttgart, René Frank discovers his “sweet tooth” and his enthusiasm for the sweet temptations of the whole world. At international schools in Paris, New York and San Francisco, he attends classes that are all about the craft of making chocolates and any kind of sugary arts. His path leads René Frank through michelin-starred kitchens in Spain, France and Switzerland and culminates in Japan, where he gains experience in the kitchens of several 2* to 3* star-restaurants. Returning to Germany, he started working in the 3* michelin-starred restaurant “La Vie” in Osnabrück – and after six years as chef pâtissier, he leaps into self-employment.

Shortly after opening up the “CODA Dessert Bar” in August 2016 in Berlin’s scene-district Neukölln, it is rewarded with the Rolling Pin Award for “Best Gastro Concept of the Year”. This evening concept makes the guests experience desserts on a different level by serving several courses in a dessert dinner menu and carefully synchronized drinks. “Pairing” is what this interplay between food and drink is called and it’s a novelty in the German gastronomy scene. The focus is clearly set on his sweet artworks, which are presented in an unusual way: In the midst of wilting nitrogen clouds and under chocolate spheres and exciting aromas from salty to smoky that unfold on the tongue. Whenever possible, regional ingredients are used and experiments are made with alternatives to conventional industrial sugar and dairy products. With just being in the dawn of his 30’s, René Frank can look back on an impressive career.