Hendrik Otto

Career

• apprentice at Restaurant Petit Robbie, Bad Neuenahr
• chef de partie at Le Canard, Hamburg
• sous chef at Haerlin (Fairmont Hotel Vier Jahreszeiten), Hamburg
• head chef at Hotel & Restaurant Bare, Deidesheim
• executive chef since 2007 at Lorenz Adlon Esszimmer, Berlin

Mentored by Karlheinz Hauser.