Bjoern Wassmuth has been appointed Head Chef of German Gymnasium in London and brings with him a wealth of international experience. Wassmuth’s prolific culinary career began at an early age; in 1997 he completed a three year apprenticeship at the Sheraton Hotel in Frankfurt Germany, before becoming Commis de Cuisine of Vila Vita Rosenpark Hotel in Marburg. Following this, he took the position of Demi Chef de Partie of Hotel Sonnenalp, which was voted the best resort in Europe in 1999.
In 2002, Wassmuth moved to St. Moritz, Switzerland, working at a number of five star hotels including Suvretta House, the Tschuggen Grand Hotel and Bürgenstock Hotel & Resort, where he was in charge of the restaurant Le Club. Le Club was subsequently awarded 17 points out of 20 on the Gault Millau rating system. In 2007, Wassmuth moved to Russia and took the role of Executive Sous Chef at the Hotel Baltschug Kempinski, Moscow. Here he maintained the quality service demanded of him from a five star member of Leading Hotels of the World and helped develop new dishes and menus.
In 2007 he became certified Master Chef, the highest and most demanding level of achievement of all chef certification levels in Germany.
2008 saw Wassmuth return to Germany as Executive Chef of Käfer Berlin restaurant on the rooftop of the German Federal Parliament building. He led a kitchen team of 20 and catered for Parliament members, journalists and diplomats running two restaurants Dachgarten (for public) and Fraktionsbereich (for delegates only).
In September 2009, he went back to exploring the high seas and joined American luxury cruise line Seabourn, where he held the post of Executive Chef first but was soon promoted to Corporate Executive Chef.
In 2011, he was appointed Manager of Culinary Operations for the entire cruise line and was responsible for the on board F&B operations and over 500 crew members. Under his leadership, the line was recognised as ‘Best Culinary Cruise Line in 2013’ by NY Saveur magazine.
More recently, he was posted as the Kitchen Director and Executive Chef of the Fairmont Hotel Vier Jahreszeiten in Hamburg, Germany. The Vier Jahreszeiten is a member of Leading Hotels of the World as well as a member of SDL Hotels Germany, and has nine restaurants and bars. Here Wassmuth oversaw the entire hotel culinary and catering operation and was responsible for the 50-member kitchen staff.
Impressively, all of the hotels that Wassmuth has worked at are ranked five stars, joining D & D London’s German Gymnasium with a strong background and reputation.