Hannes Graurock, born in Stralsund, Mecklenburg-Vorpommern, in 1985 completed its training at the Tafelhaus in Hamburg. His high degree of creativity and the fine touch for the experimental made a stir at an early stage among colleagues and gourmets. But this was not a reason for Hannes Graurock to become a high-flyer. He rather took advantage of the participation in various cooking competitions and the renowned Bocuse d’Or championship for its professional training, the refining of his precision and the optimization of the processes.
Down to Earth and true to himself, he followed his passion and impulsiveness for the high culinary art and continued on the trail of famous star chefs:
- „Zum Heidkrug“ (Michael Röhm)
- Brenner´s Park Hotel & Spa: „Park-Restaurant“ (Andreas Krolik)
- Yachthafenresidenz Hohe Düne: „Der Butt“ (Tillmann Hahn)
- „Küchenwerkstatt“ (Gerald Zogbaum)
- Grand Hotel Heiligendamm: „Friedrich-Franz“ (Ronny Siewert)
In 2013, Hannes Graurock was offered the opportunity to run the gourmet restaurant „Cheval Blanc“ in the 5 star Schloss-Hotel Wendorf as chef de cuisine and cooked almost from a standing start 15 points within 4 months. Another 12 months later, in 2014 as chef de cuisine of the Restaurant Courtier Weissenhaus, followed 1 star in the Guide Michelin, which he defended in 2015 -2016, as well as 16 points from the Gault&Millau.
Hannes Graurock still thankfully looks back to his teachers – knowing that it was only through them that he could develop his own clear cooking of the native noble with refined nuances.
In the LE LUXEMBOURG WEMPERHARDT, his gourmet team from one upon a time in the North cooks at the side of Hannes Graurock. Consistency which will be reflected in culinary delights par excellence.