i. Biography
Frank Rosin has built Rosin in Dorsten around exacting, unfussy precision. Since 1991, as chef and restaurateur there, he has treated the room as the clearest expression of his method: innovative, perfection-driven cuisine, now marked by a single Michelin star. The work reads as discipline held in balance with instinct.
The Path
The earliest ground for Rosin’s cooking was practical rather than theatrical: his father’s catering supplies business. That background was followed by formal training as a cook apprentice at Hotel Monopol in Gelsenkirchen-Buer (1982–1985) and as a cook apprentice at Restaurant Kaiserau in Gelsenkirchen-Erle (1982–1985). Apprenticeships in California and Spain then widened the frame, adding range and an international register that would later sit naturally inside his kitchen work. The next phase of the career moved from kitchen hierarchy into broader responsibility. Rosin became sous-chef at Sea Cloud, took on the VIP area at FC Schalke 04, and later served as member of the supervisory board at SG Wattenscheid 09. Taken together, those posts show a professional life that crossed service, hospitality management, and the public worlds around sport. Rosin’s first television appearance on a cooking show at WDR television (from 1996) opened a second track alongside restaurant work. Since 1991, he has been chef / restaurateur of Rosin, and since 2008 an active television personality, moving between service and screen without changing register. The television credits run long: permanent judge at Topfgeldjäger in ZDF (2010–2013), coach and judge at The Taste in Sat.1 (2013–2024), host at Hell’s Kitchen in Sat.1 (2014), and voice actor at Storks – Adventures in Flight (2017). More recently, he has become protagonist of Rosins Restaurants – Ein Sternekoch räumt auf! (since 2009), protagonist of Rosins Heldenküche (since 2022), featured on series of Roadtrip Amerika – Drei Spitzenköche auf vier Rädern (since 2023), and namesake and gastronomic advisor of Hard-Rock Restaurant in the newly opened hoteltower in Hamburgs Heiliggeistfeld-Bunker (since 2024). The through line is plain: Rosin as operator, judge, fixer, and public translator of food culture.
The Work Today
“Green Rosin” is framed as a way to push meatless nutrition forward without moral instruction. The position is consistent with Rosin’s broader approach: direct, practical, and aimed at persuasion through the plate rather than through doctrine. It places him inside a current conversation about food while keeping the tone recognizably his own.
In Their Words “It is more important than ever to communicate the truth and point out that obesity is one of the greatest lifestyle diseases in the Western world.”
Acclaim
Frank's honors include Lost one Michelin star, Second Michelin star, and Best Restaurant of the Year.
Profile updated July 2026
FAQ
Asked of Frank
What is Frank Rosin's current role?
As of 2026, Frank Rosin is Chef and Restaurateur.
Where did Frank Rosin work before?
Frank Rosin's earlier career included father's catering supplies business, Hotel Monopol, and Restaurant Kaiserau.
What recognition has Frank Rosin received?
Lost one Michelin star (2023).
