Maik Albrecht

Coming Up

In 2026, the culinary concept aboard Sea Cloud Spirit sits under Maik Albrecht’s direction, a role that reflects years of work in kitchens that ask for precision, mobility, and control under pressure. His path moves between the Korean-Italian fusion of nanmyeon in Seoul and the creative cooking and seasonal fine dining he brings to Hohen Demzin, with each setting demanding a different register of the same discipline. As he has said, "The Sea Cloud was always a special part of our professional path." He is Executive Chef of Seokyonanmyunbang and Executive Chef of Gourmetrestaurant Wappensaal, positions that place technique, structure, and responsibility at the center of the work. The kitchens differ, but the throughline is the same: measured execution, clear identity, and attention carried into the details.

Where They Are Now

At Gourmetrestaurant Wappensaal in Hohen Demzin, Germany, Maik Albrecht works in a frame defined by creative cooking and seasonal fine dining. The setting is distinct from his other kitchen work, but it belongs to the same professional structure: named places, defined roles, and a language of food built from method rather than slogan. That kind of specificity is what gives shape. The 2026 Sea Cloud Spirit appointment extends that same discipline into a different environment. It adds leadership without loosening the standards of the kitchen, and it places Maik Albrecht in a role where timing, organization, and restraint matter as much as technique. Across these positions, the work remains consistent: culinary identity shaped through craft.

Signature

Maik's signature dishes include Gueomdak Nanmyeon and Seokyo Nanmyeon.

In Their Words “The Sea Cloud was always a special part of our professional path.”

Honors

Maik's honors include Michelin Bib Gourmand (2024).