Draft:Benjamin Roesch

Sebastian Frank (November 6th, 1981 in Mödling, Austria), is an austrian Chef. He is the headchef & owner of 2-Michelinstar restaurant Horváth in Berlin, Germany.

Frank grew up in Bruck an der Leitha (Austria) and learned the culinary trade at Hotel Wende in Neusiedl am See. In the late 1990s, he worked at the restaurant of the Burgtheater, followed by stints at the Vestibül restaurants and, from 2003 to 2006, at the highly acclaimed Steirereck in Vienna under headchef Heinz Reitbauer. He then moved to the Chef’s Table restaurant at the Interalpen-Hotel Tyrol in Telfs as a sous chef. At the Interalpen-Hotel, he met his partner, Jeannine Kessler from Berlin, who worked there in the service. In early 2010, he followed Kessler when she returned to Berlin.

In May 2010, Frank became the head chef at Horváth on Paul-Lincke-Ufer in Berlin-Kreuzberg. A year later, under his leadership, the kitchen received a Michelin star, making him Berlin's youngest head chef of a starred restaurant at the age of 30. In early 2014, he took over Horváth together with his partner Kessler. In 2016, the restaurant was awarded a second Michelin star. In 2018, Frank was names best European Chef at the Madrid Fusion Awards.In April 2019, Sebastian Frank published his first cookbook with Matthaes.

Since 2022, Frank no longer serves physical pieces of Meat or Fish in his menu. Sebastian Frank places vegetables at the center of his dishes, but seasons them with meat and fish flavours, such as pork fat or bone broth. He avoids luxury ingredients and uses products he grew up with in his native Lower Austria. He has coined his philosophy 'emancipated vegetable cuisine', which is supposed to demarcate that his dishes are free of dogmas or traditions, and do not necessarily have to be vegetarian or vegan. The flavour pairings of the vegetable and whether the dish includes animal fats is entirely reliant on the context of that dish. <ref<

In 2023, Horváth was awarded 5 Toques by the Gault & Millau guide, the highest ranking available. The critics said that 'Sebastian Frank breaks from the assumed traditional constraints of haute cuisine, offering one of the most uniquely individual menus in Germany'.

In 2022, Frank was featured in the second Season of public network ARD's show about renowned fine-dining chefs in Germany; 'Am Pass'.

Frank has become internationally renowned for his signature dish 'Celeriac Ripe & Young', which features a celeriac root, which has been aged for 12 months in a salt-dough, creating a concentrated, crystalline, and rock-hard celeriac root, which is shaved like a truffle to season the rest of the dish.