Chef Jens Dannenfeld

About Chef

Jens began his culinary journey with an apprenticeship as a chef from 1981 to 1984 at the Kurhaus Bad Bevensen. To deepen his expertise, he attended the Hotel Management School in Bad Reichenhall in 1992 and earned the title of Master Chef.

His professional career led him through renowned establishments such as the Hotel Kempinski in Berlin as Poissonier (1984-1985) and The Berkeley in London as Saucier (1985-1986). Further positions as Saucier included the Hotel Schweizerhof in Lenzerheide (1986-1987) and as Tournant the Parkhotel Waldhaus in Flims (1987-1988).

He took his first position as Chef de Cuisine in 1989 at the Bella Vista in Lanzarote, followed by a position as Sous Chef at the Steigenberger Hotel in Berlin (1989-1992). In 1992, he took over the position of Chef de Cuisine at the Alten Zollhaus in Berlin. After further positions as Chef de Cuisine at Walthers's Hof in Kampen/Sylt (1994-1995) and at the Brabanter Hof in Braunschweig (1995-1998), he ran his own restaurant "Dannenfelds Restaurant" in Braunschweig from 1998 to 2004, which was awarded a Michelin star. From 2004 to 2011 he was Chef de Cuisine at the Cologne restaurant L'escalier, which was also awarded a Michelin star.

After a period as a freelance chef and consultant in Cologne, Jens has been running his cooking school and supper club in Uelzen under the name DANNENFELD Cuisinier since 2017. He is also a Membre d'Honneur of the Jeunes Restaurateurs d'Europe (JRE).

His cuisine is characterized by the use of high-quality, regional and seasonal products. With his team, he offers catering for various occasions and enjoys sharing his passion for cooking with others.

Cities

Uelzen, Lüneburger Heide + 200 km

Foreign Languages

German