Chef

Vincent Klink

Discipline: Chef
Venue: Wielandshöhe · Restaurant

Portrait of Vincent Klink

i. Biography

Vincent Klink is a German chef and restaurateur at Wielandshöhe in Stuttgart, Germany, a house long associated with his name and with a cooking style that values restraint over display. The work there moves between Classic French and regional cuisine, but the room is part of the craft: relaxed, welcoming, and free of rigid formality. At Wielandshöhe, product quality carries more weight than spectacle, and the plate is kept composed rather than overworked.

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The Path

The early years at Postillon in Schwäbisch Gmünd (1974–1978) gave Vincent Klink a first long stretch as chef and restaurateur, and the shape of his approach was already clear: exacting, direct, and unshowy. Even then, the work leaned toward substance over decoration, with precision serving the dish rather than calling attention to itself. Since 1991, Vincent Klink has been chef and restaurateur of Wielandshöhe, where the restaurant has become the main setting for his practice. Over the years, the cooking has been built and refined there in a way that reads as steady rather than theatrical. His standing rests on consistency, judgment, and a firm confidence in the essentials.

The Work Today

Since 1991, he has led Wielandshöhe in Stuttgart as chef and restaurateur. The cooking is grounded in clarity and restraint, with Classic French technique and regional sensibility held in balance. Vincent Klink’s line on the plate is plain: “What I do not like is excessive fuss on the plate.” That same refusal of excess shapes the room as much as the food. The result is a service built on ease, spare presentation, and respect for ingredients allowed to hold their own.

Career - chef and restaurateur — Wielandshöhe, Stuttgart-Degerloch (1991–present) - chef and restaurateur — Postillon, Schwäbisch Gmünd (1974–1978)

Signature

Vincent's signature dishes include Kutteln and Ragout von Entenmägen. Both fit the same register: straightforward dishes with depth, built from familiar ingredients handled with care rather than embellishment.

In Their Words “What I do not like is excessive fuss on the plate.”

FAQ What is Vincent Klink's current role? As of 2026, Vincent Klink is Chef and Restaurateur. Where did Vincent Klink work before? Vincent Klink's earlier career included Postillon. What recognition has Vincent Klink received? Michelin star (1978).