Bernd Wolf

The Climb

The first demands of luxury service came early in the Black Forest, where Bernd Wolf started as Commis Chef at a 5-star luxury hotel in Black Forest, Germany. From there, he moved into a Michelin-starred restaurant in North Germany as chef, a step that placed him in a kitchen where timing, consistency, and sequence carried real weight. The same standards carried across borders. The path is one of accumulation: different rooms, same discipline. Responsibility widened at Mallory Court Hotel in Leamington Spa, Warwickshire, England, where he served as Sous Chef. Later, as Deputy Executive Chef at Keele University / Keele Hall in Staffordshire, England, he worked in an institutional setting that still required precision at scale. Those roles marked the point where earlier kitchen lessons became day-to-day leadership. He then became chef at Orange Tree Restaurant in Torquay, Devon, England, where he remained until 2019. That stretch bridged movement and stability: a sustained run in one kitchen after years of stepping through different systems. In 2019, Bernd Wolf took on Grand Cru Restaurants Ltd and Grand Cru Restaurant, bringing the route from Commis Chef to kitchen leadership into a single operation. Across Germany, England, Switzerland, and the USA, the line runs from Commis Chef to chef, then to Sous Chef, Deputy Executive Chef, and finally into directorship and chef at Grand Cru. Progression built through repetition, adaptation, and service in demanding rooms.

Today

Wolf is Chef at Grand Cru Restaurant. The role sits at the end of a career shaped by work in a 5-star luxury hotel in the Black Forest, a Michelin-starred restaurant in North Germany, The Langham Hotel in London, Beau Rivage Hotel in Lake Lucerne, a restaurant in Washington DC, Mallory Court Hotel in Leamington Spa, Warwickshire, England, Keele University / Keele Hall in Staffordshire, England, and Orange Tree Restaurant in Torquay, Devon, England, until 2019. At Grand Cru Restaurant, that accumulation of hotel craft, restaurant discipline, and institutional service comes together in one kitchen.

Career - Director, Grand Cru Restaurants Ltd, England (2019–present) - Chef, Grand Cru Restaurant - Commis Chef, 5-star luxury hotel in the Black Forest, Black Forest, Germany - Chef, a Michelin-starred restaurant, North Germany - Chef, The Langham Hotel, London, England - Chef, Beau Rivage Hotel, Lake Lucerne, Switzerland - Chef, Washington DC, USA - Sous Chef, Mallory Court Hotel, Leamington Spa, Warwickshire, England - Deputy Executive Chef, Keele University / Keele Hall, Staffordshire, England - Chef, Orange Tree Restaurant, Torquay, Devon, England (until 2019)

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