Chef
Cornelia Sühr
- Discipline
- Chef
- Based in
- Philadelphia, Pennsylvania, United States
i. Biography
Cornelia Sühr, Executive Chef at White Barn Inn, Auberge Collection, came into the trade early, in a small village in Germany, where restaurant work entered her life at 13. That kind of start leaves little room for abstraction: the pace, the discipline, and the repetition arrive before any grand idea of a career does. Her first summer stagé at Rauchhaus Möllin in Gadebusch gave that early pull its first practical form. The reaction was immediate and physical — “I still remember the feeling of my heart sinking into my chest,” she says — and the conclusion was plain: “one day I wanted to be a chef.”
The Path
Cornelia Sühr began at Rauchhaus Möllin in Gadebusch, Germany, as stagé, where the entry-level realities of service met the first habits of the kitchen. From there, she moved to Atelier in Munich, Germany, as demi chef de partie, taking on the tighter standards and sustained tempo that define a more advanced station. In 2011, she moved into the role of Head Chef at Alain Ducasse restaurant at The Dorchester Hotel in London, England, a step that placed her in a larger sphere of responsibility. Her work then continued across St. Regis Dubai, United Arab Emirates, The Carlyle Hotel in New York, New York, United States, and SHUN, each post extending the range of her experience through different kitchens and different pressures. The progression shows a career built through successive kitchens, with each move adding another layer of practical command.
The Work Today
Previously, Sühr led Jean-Georges Philadelphia, United States, as Chef de Cuisine. The work sits inside the Jean-Georges system while also carrying a local brief: to keep classic Jean-Georges dishes in service and to develop new dishes unique to Philadelphia. That balance defines the kitchen’s daily framework. The task is not only to reproduce an established menu, but to let the restaurant speak in a local register without losing its house identity. At Jean-Georges Philadelphia, the classic dishes provide continuity, while the Philadelphia-specific additions give the menu a sense of place that remains tied to the larger Jean-Georges language.
Signature
Cornelia's signature dishes include Egg Toast, Caviar, and Yellowfin Tuna Ribbons.
Acclaim
Sühr’s recognition comes through the sequence of kitchens that shaped her practice, from a village beginning in Germany to Munich, then to major international posts, and finally to Philadelphia. The titles map that progression clearly: stagé, then demi chef de partie, then Head Chef at Alain Ducasse restaurant at The Dorchester hotel in London, England in 2011, followed by Head Chef at St. Regis Dubai, United Arab Emirates, Head Chef at The Carlyle hotel in New York, New York, United States, and Head Chef at SHUN. That record has become the basis of her standing: apprenticeship first, then leadership, then the sustained work of maintaining classic Jean-Georges dishes while developing dishes unique to Philadelphia. The arc is measured rather than theatrical, built through accumulation, responsibility, and consistency across kitchens.
Profile updated July 2026
FAQ
Asked of Cornelia
What is Cornelia Sühr's current role?
Cornelia Sühr is Executive Chef at White Barn Inn, Auberge Collection.
Where did Cornelia Sühr work before?
Earlier in their career, Cornelia Sühr worked at Rauchhaus Möllin, Atelier, and Alain Ducasse restaurant at The Dorchester hotel.
What is Cornelia Sühr known for?
She works with classic Jean-Georges dishes while incorporating new dishes unique to Philadelphia.
