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Chef Joachim Koerper
Chef
- Discipline
- Other
i. Biography
The Path
A career across Germany, Paris, Mougins, Marlenheim, Thoissey, Lisbon, and Beja places Joachim Koerper in kitchens where technique and local produce have to hold up under pressure. Born in Germany, he built his style around Southern European flavors and a practical rule that stays readable on the plate: use natural, fresh ingredients local to the area where he works. The result is Mediterranean cooking with a clear register of place, while each kitchen leaves its own mark on the work. The path through L´Ambroisie in Paris, Moulin de Mougins, and Guy Savoy in Paris shows the value of repetition at a high level: the same chef returning to exacting dining rooms, where precision is expected and restraint counts. Koerper’s progression through those rooms shaped a style built on discipline rather than excess. That logic carried into Girasol in the Alicante region, where chef / founder defined both a position and a point of view, and where the work was recognized at the highest levels.
The Work Today
At Malhadinha Nova in Beja, Executive Chef Joachim Koerper works in a setting where seasonality and locality are not concepts but operating conditions. The kitchen’s direction follows the same rule that has guided his broader career: keep the ingredients natural, fresh, and tied to the area at hand. In that frame, the cooking stays clean and legible, with the produce doing the main work. His roles in Lisbon, including Owner Chef of Eleven Restaurant (since 2015), and Consulting Chef of 1743 Palácio Fonte Nova (since 2024), extend that same Mediterranean base into different formats. The thread remains consistent across locations: natural freshness, local sourcing, and a style that lets the character of the ingredient stay visible.
Signature
Bacalá, bacalá, bacalá is the signature dish listed for Joachim Koerper. The repetition reads like emphasis rather than ornament, a short-form statement that keeps the focus on a single idea and lets that idea carry the plate.
Acclaim
Girasol carries the distinction of Michelin star, and later Second Michelin star. Those awards place Koerper’s work in the company of kitchens where consistency, control, and precision are the baseline, not the exception.
Profile updated July 2026
FAQ
Asked of Chef
What is Chef Joachim Koerper's current role?
As of 2026, Chef Joachim Koerper is Executive Chef.
Where did Chef Joachim Koerper work before?
Chef Joachim Koerper's earlier career included L´Ambroisie, Moulin de Mougins, and Guy Savoy.
What recognition has Chef Joachim Koerper received?
Michelin star for Girasol.
