Joachim Wissler knows how to compose high-quality ingredients for symphonies that are not easily forgotten. It is his love for the product, for clear aromas as well as his refined yet straightforward compositions, reduced to the essentials, that make him one of the best chefs in Germany. His cooking style is provocative, modern and creative. He is constantly reinventing himself in culinary terms, but never recklessly implements modern techniques and new ideas. He is regarded as one of the most influential personalities in the trend of the so-called "New German School", in which forgotten regional products and dishes are experiencing a renaissance.
Joachim Wissler, born in 1963, grew up on a farm in the Swabian Alb and trained as a chef at the Hotel Traube Tonbach in Baiersbronn. After working in the Badner Land region, he was awarded the first Michelin star as chef at Schloss Reinhartshausen in Erbach im Rheingau in 1995.
In 2000 Wissler moved to the Restaurant Vendôme in the Grandhotel Schloss Bensberg, where he received the first star after only one year, the second in 2002 and the third in 2004.