Lars Möller

The Path

A kitchen career built step by step tends to show its method in the titles. Lars Möller started at Restaurant Juliette in Germany as commi, a first long stretch that established the habit of accumulation over haste. He then moved through Kempinski St. Moritz in St. Moritz, Switzerland (2003–2004), and Kronenhof Pontresina, Switzerland (2004), carrying his developing work through alpine hotels where timing, precision, and service pace are part of the standard. The next years moved him through Interalpenhotel Tyrol in Austria as Demi Chef de Partie (2004–2005), then Hotel Eden-Roc Ascona, Switzerland (2005–2006) as Chef de Partie. He continued in that same role at Fawsley Hall in England (2006–2007), Altes Gymnasium Husum (Das Eucken) in Husum, Germany (2007), and Park Hyatt Hamburg (Apples) in Hamburg, Germany (2007–2008). Each posting added range, but the throughline stayed the same: repetition, control, and the ability to hold standards across different kitchens and cadences. At Restaurant Vlet in Germany, the responsibility began to stack. He worked there as chef tournant (2008–2009), Junior Souschef (2009), souschef (2010), and souschef / Leitung Vlet Catering (2011–2013). That sequence marks a clear shift from support roles into oversight.

The Work Today

Since 2015, Lars Möller has served at VLET Cooking Lounge in Hamburg as executive culinary and creative lead. It is a role that asks for more than service execution: it requires direction, tone-setting, and the ability to keep a concept coherent from the kitchen outward. In a city with its own strong culinary pace, that position depends on steadiness as much as output. His current work is best read through the line of prior posts that made it possible. From Restaurant Juliette in Germany to Kempinski St. Moritz in St. Moritz, Switzerland, Kronenhof Pontresina, Switzerland, Interalpenhotel Tyrol in Austria, Hotel Eden-Roc Ascona, Switzerland, Fawsley Hall in England, Altes Gymnasium Husum (Das Eucken) in Husum, Germany, Park Hyatt Hamburg (Apples) in Hamburg, Germany, and then Restaurant Vlet in Germany, the progression shows a chef shaped by repetition and increasing responsibility. By the time he reached Vlet Kochschule and VLET Cooking Lounge in 2015, the move into leadership was already well established.

Career - Head Chef, VLET Cooking Lounge, Hamburg, Germany (2015–present) - Commi, Restaurant Juliette, Germany (2000–2003) - Commi, Kempinski St. Moritz, St. Moritz, Switzerland (2003–2004) - Commi, Kronenhof Pontresina, Switzerland (2004) - Demi Chef de Partie, Interalpenhotel Tyrol, Austria (2004–2005) - Chef de Partie, Hotel Eden-Roc Ascona, Switzerland (2005–2006) - Chef de Partie, Fawsley Hall, England (2006–2007) - Chef de Partie, Altes Gymnasium Husum (Das Eucken), Husum, Germany (2007) - Chef de Partie, Park Hyatt Hamburg (Apples), Hamburg, Germany (2007–2008)

Acclaim

The clearest marker here is progression: from junior sous chef at Restaurant Vlet to an ongoing leadership role at VLET Cooking Lounge. In a trade where titles can turn over quickly, that continuity points to earned trust and sustained capability rather than a single breakthrough moment. Across Restaurant Vlet in Hamburg, Vlet Kochschule in Hamburg, Germany, and VLET Cooking Lounge in Hamburg, the recognition is built into the sequence itself.

FAQ What is Lars Möller's current role? Lars Möller is Executive culinary and creative lead. Where did Lars Möller work before? Lars Möller's earlier career included Restaurant Julie