i. Biography
Martin Weghofer is chef at Main Tower Restaurant & Lounge in Frankfurt am Main, Germany, where the brief for the kitchen is modern Asian inspired creations. The work is rooted in hospitality lineage: “My parents come from the hospitality industry. That shaped me.” For a trade reader, that means service, timing, and kitchen discipline were part of the field before they were part of the job. At Main Tower Restaurant & Lounge, that background is expressed through a controlled, contemporary line of cooking, with leadership and consistency carrying the same weight as the plate.
The Climb
The early kitchen years set the base. Martin Weghofer worked as Koch (Lehrling) until 2015, a period defined by repetition and the daily demands of service rather than by shortcuts. From there, the route continued through a series of houses and roles: Top-Hotel in Taunus, then a post as Koch at Hotel in Elmau bei Garmisch-Partenkirchen. Each move added another layer of working experience, with the craft built step by step. That progression continued through Poststation and then Kloster Haydau in Kloster Haydau, where the pace of kitchen work kept sharpening the same core skills. The shape of the career is accumulation: apprenticeship, movement between kitchens, and a steady expansion of responsibility. By 2021, that path brought Martin Weghofer to Küchenleiter / Head Chef at Main Tower Restaurant & Lounge in Frankfurt am Main, placing him in direct charge of the operation.
Today
The current brief is clear: chef at the Frankfurt am Main restaurant, cooking modern Asian inspired creations. That points to a kitchen built on precision and restraint, where composition matters and the line between technique and expression stays visible. In the setting of Main Tower Restaurant & Lounge, Martin Weghofer’s role is not only to cook but to hold a standard, keeping the room and the pass working to the same pace.
Signature
Martin's signature dishes include Irish Mor Oyster Nr.2 / Grapefruit / Celery / Buttermilk, Fjord Salmon/Green Papaya/Peanut/Thai Flavors, Balfego Tuna / Royal Belgian Caviar / Cucumber / Dashi, Infused Cucumber, and Lemon Verbena Sphere. Taken together, they show a kitchen working with marine notes, clean vegetable structure, and measured aromatic lift. The combinations are tightly composed, with each element doing a specific job: contrast, freshness, or definition. Even in the naming, the dishes read like a disciplined line-up rather than a display.
In Their Words “I was incredibly proud of the team and what we have achieved in a very short time.” The line puts the emphasis where it belongs in a working kitchen: on the team, the pace, and the result. It reads as the statement of someone measuring progress through shared output, not individual display.
Recognition
Martin Weghofer has received MICHELIN Guide, Michelin star (2022). Martin's honors include Michelin star (2022). The award lands after a long run through the trade, from Koch (Lehrling) until 2015 to Küchenleiter / Head Chef in 2021. In that context, the Michelin star (2022) marks a point of recognition for both the kitchen’s standards and the leadership behind them.
Profile updated July 2026
FAQ
Asked of Martin
Where did Martin Weghofer work before?
Martin Weghofer's earlier career included Top-Hotel and Poststation, Kloster Haydau.
What recognition has Martin Weghofer received?
Michelin star (2022).
