i. Biography
The line is plain, but it sets the terms of Ronny Siewert’s work: early commitment, no detours, and a career built through repetition, discipline and the steady accumulation of kitchen experience. The shape of it is less dramatic than methodical, with each stop adding another piece to a style grounded in precision and restraint.
The Path
Ronny Siewert began his career with Ausbildung / Kochlehre at Maritim Hotel Halle, where the basic rhythms of craft, service and repetition would have been established. He then worked as Koch at Residenz Heinz Winkler in Aschau (1999–2001), a setting that required exactness and consistency. From there he moved to Restaurant Dieter Müller in Schlosshotel Lerbach, Bergisch Gladbach, before continuing as Koch at Waldhotel Sonnora in Dreis (2003–2005). By the time he became Head Chef at Chezann in Rostock / Warnemünde (2005–2008), Siewert had already moved through several kitchens and several levels of responsibility. That progression matters in craft terms: it means learning how technique holds under pressure, how to lead without noise, and how to keep standards legible in service. Since 2008, Ronny has been Head Chef / küchenleitung des Gourmet Restaurants Friedrich Franz of Grand Hotel Heiligendamm, where continuity has become part of the work itself.
The Work Today
Today, Siewert’s cooking is described by clarity. His own words point to a kitchen that avoids ornament for its own sake and instead works toward line, balance and definition. That is a practical discipline: when a kitchen is built on control, each element has to justify its place, and restraint becomes a tool rather than an aesthetic gesture. He also emphasizes a recurring tension in his menus: sweetness against acidity, softening against lift, richness against brightness. For the cook, that kind of balancing act keeps the plate active and prevents a single register from flattening the whole. It is a way of building movement through contrast, with each part positioned to sharpen the others.
Signature
Färöer Lachs „Dry Aged.” is the named signature here, and the title itself signals the kind of control associated with Siewert’s work: patience, restraint and attention to texture. It is a dish framed by handling rather than decoration, with the ingredient left to remain legible.
Profile updated July 2026
FAQ
Asked of Ronny
What is Ronny Siewert's current role?
As of 2026, Ronny Siewert is Head Chef.
Where did Ronny Siewert work before?
Ronny Siewert's earlier career included Maritim Hotel Halle, Residenz Heinz Winkler, and Restaurant Dieter Müller.
What recognition has Ronny Siewert received?
Michelin-Stern (2005).
