After more than a decade as head chef of the Lorenz Adlon Esszimmer in the luxury Hotel Adlon Kempinski at the Brandenburg Gate, star chef Hendrik Otto will turn his back on the history-steeped establishment at the end of January. His new challenge: to take care of quality and sustainable culinary development at the German hospital operator Helios. He also wants to continue to pursue his passion for fine cuisine and bring his "stars in a glass" range of soups, stews and sauces, which he developed during the Covid-19 pandemic, to market.

"Even though it is not easy to say goodbye to this magical place at the Brandenburg Gate and my great team, I am very grateful and proud that together we have been able to continue writing the success story of the Lorenz Adlon Esszimmer over the past decade," says Hendrik Otto. "I see the move to the health sector and my own project to create dishes to eat at home as an opportunity to take on completely new tasks professionally."

Michael Sorgenfrey, the managing director of the Hotel Adlon Kempinski Berlin, says: "We deeply regret Hendrik Otto's departure. Holding two Michelin stars over a period of ten years and constantly developing further confirm his exceptional talent."