i. Biography
Andreas Krolik’s work at Lafleur (Frankfurt am Main, Germany) is organized around fish dishes, vegan cuisine, and what he calls a modern craftwork. The useful detail in that phrase is the emphasis on process: disciplined sequence, precision, and composition, with restraint kept in play alongside finish.
The Path
Training at POS Erdeborn (1981) set the technical ground for a career that later moved through kitchens where standards and pressure were part of the brief. Andreas Krolik then worked as head chef at Brenners Park-Hotel & Spa and as former head chef at Tiger-Restaurant at Tigerpalast Varieté Theater. Read together, those roles show a progression built through repetition, control, and refinement rather than abrupt change. Today, Andreas Krolik is head chef of Lafleur, where that long line of training and kitchen leadership comes into view in one place. The shape of the work is clear: sustained precision, consistent control, and a style that has been tightened over time.
The Work Today
At Lafleur, the point is execution. Krolik describes his kitchen as a modern craftwork, and the phrase lands as a working description rather than branding: hands, order, restraint, and the construction of the plate as a final balance of parts. Fish dishes and vegan cuisine define the current field of his cooking. The vegetable side of that work is not a late adjustment; it has been there for years. What remains is a kitchen language grounded in habit, memory, and exacting repetition.
Signature
Andreas's signature dishes include vegan 6-course gourmet menu and Celery, peas, hazelnut, and brown celery jus and bergamot foam. The first signals the structure of his vegan work; the second shows how he builds a dish through vegetal depth, texture, and brightness.
Acclaim
In 2014, Lafleur introduced the vegan 6-course gourmet menu, described as the first of its kind created by a starred chef in Europe. That same year, the vegan tasting menu offering launched as a pioneering high-end vegan menu, giving his vegan cuisine a specific form. The point of the recognition is not only the vegan menu itself, but the way it sits beside the rest of the cooking. Krolik’s work is read through both fish dishes and vegan cuisine, and the significance lies in holding those registers together at Lafleur. The result is a kitchen practice defined by precision, memory, and exact control rather than by a single signature alone.
Profile updated August 2026
FAQ
Asked of Andreas
What is Andreas Krolik's current role?
Andreas Krolik is Executive Chef.
Where did Andreas Krolik train or study?
Andreas Krolik trained at POS Erdeborn.
What is Andreas Krolik known for?
Fish dishes.
