Born in Austria, Frank has enjoyed cooking since his early childhood. He trained at the four-star Wende hotel in Neusiedl am See before going on to work at the Steirereck in Vienna, arguably the best restaurant in Austria. Here he worked under Heinz Reitbauer jun as Garde Manger. Several years later he worked as Sous Chef in the renowned Interalpen Hotel Tyrol under the culinary guidance of Christoph Zangerl.
These two stations notably formed and prepared him for his career in the German capital. At the age of 29, he moved to Berlin to become Head Chef at the legendary Restaurant Horváth, where he was awarded with his first Michelin star within a year. The second star came in 2015, just a year after he and his companion Jeannine Kessler had taken over the restaurant as owners.
Sebastian is one of Die Gemeinschaft’s founders, a German Manifesto which gives a new identity for German dining culture. Die Gemeinschaft was founded by restaurateurs seeking a new and communal approach to how we buy foodstuffs and work in the kitchen, to challenge our understanding of what cuisine represents and, above all else, to establish a German dining culture.
Best European Chef of the Year 2018 by Madrid Fusion