At the age of thirteen already, Hannes Graurock was determined to be a chef. This is why he increased the number of domestic spices, dragged old cookbooks and recipes from all over the place, and looked over the shoulder of the butcher next door. Since then he has the necessary instinctive feeling for the fine pinch and knows how to cut the meat off the bone. It is later – during his holidays with the vegetable growers – that he got fascinated of the purity and form of celery, cress and potatoes. This is how the foundation stone for the perfected claim of Hannes Graurock was laid: preciously present valuables and thereby preserve the origin of the natural material by careful craftsmanship and creative skill.
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.
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.