i. Biography
Since 2015, the kitchen language at tulus lotrek in Berlin has been shaped by Maximilian Strohe as Head Chef and co-founder. The work reads French-influenced without staying inside France: international and Japanese accents are folded in through layered seasoning, with sauces, stocks, syrup, and special oils doing much of the structural work. The cooking lands as composition, with each part set against the others rather than left to stand alone.
The Path
Training at Wendelinusstube gave Maximilian Strohe a base in discipline and precision that shows up in the later work. Service as a cook at Senior home and as a cook at Hotel in Crete widened that base before the move to Berlin, where tulus lotrek has been the setting for his most sustained work since 2015. The restaurant has been the place where his approach has been built, refined, and maintained over time.
The Work Today
At tulus lotrek, Strohe works as Head Chef and carries the chef de cuisine title, steering the kitchen through detail and balance. The cooking turns on contrast: richness checked by brightness, delicacy supported by depth, and familiar methods made sharper through unexpected accents. A dish such as crudité: langoustine, vadouvan & beurre noisette, jalapeno & candied yuzu peel shows that approach plainly. Yuzu, jalapeño, vadouvan, and beurre noisette are arranged in one plate without losing clarity, with different flavours and references held in one disciplined composition.
Career - Co-founder and chef — tulus lotrek, Berlin (2015–present) - Head Chef — tulus lotrek, Berlin - Cook — Senior home - Cook — Crete Education: Wendelinusstube
Signature
Signature Scallop is one of Maximilian Strohe's signature dishes. It sits in the same register as the rest of the work at tulus lotrek: exacting technique, layered flavour, and controlled intensity carried through to the plate.
Acclaim
Maximilian Strohe has received MICHELIN Guide star (2017). Michelin Star, Verdienstmedaille der Bundesrepublik Deutschland, and Aufsteiger des Jahres are among Maximilian Strohe's honors. Taken together, they mark recognition at different levels: the dining room, the wider public record, and the forward motion suggested by Aufsteiger des Jahres.
FAQ What is Maximilian Strohe's current role? As of 2026, Maximilian Strohe is Head Chef. Where did Maximilian Strohe train or study? Maximilian Strohe trained at Wendelinusstube. What recognition has Maximilian Strohe received? Michelin Star (2017).
