Chef
Yannick Noack
- Discipline
- Chef
- Based in
- Koblenz, Germany
i. Biography
The Path
Training kitchens establish more than repertoire; they set the working grammar for how a cook thinks under pressure. In Yannick Noack’s case, that formation is recorded through GOTTHARDT’S by Yannick Noack and Schlosshotel Lerbach, two named stages tied to precision, discipline, and modern refinement. The useful inheritance here is not ornament. It is the habit of making structure visible through restraint, sequence, and exacting attention. Contemporary cooking depends on control of progression: idea to prep, prep to plate, plate to guest. The line running through Yannick Noack’s development is described less through spectacle than through focus, with clarity as the operative value. As chef of Gotthardt's by Yannick Noack, he now works in a role where training, name, and dining room are joined in the same professional frame.
The Work Today
Modern Cuisine and Creative cuisine are the stated specialties at Gotthardt's by Yannick Noack. That pairing sets a clear brief: technique must hold the plate together, while authorship gives it direction. N25 Caviar is one of the named materials connected to Yannick Noack’s work, placing refinement inside the discipline of selection rather than excess. Hospitality remains part of the craft when the cooking asks for an open exchange with the room. Authenticity, creativity, and passion are named as guiding forces for Yannick Noack, but the guest is not treated as an afterthought to the technique. The meal is framed as contact between kitchen and table: attention, conversation, and a shared willingness to engage the restaurant’s style. “What excites me most is welcoming our guests—the conversations, the exchange, the shared excitement in the air. It’s always something special when people come with open minds and fully embrace our style.” That position puts service and cooking in the same register. The ambition of the work sits alongside warmth, with technique, creativity, and hospitality expected to carry equal weight.
Standing
Yannick Noack has received Two Michelin stars for leadership at PURS (2023). Recognition in this case is specific: Yannick Noack's honors include Two Michelin stars (2023) and Youngest chef in Germany to hold Two Michelin stars. Those distinctions mark both level and timing, placing his work within the professional measure of precision, discipline, and modern refinement already attached to his formation.
Profile updated July 2026
FAQ
Asked of Yannick
What does Yannick Noack currently do?
Yannick Noack is chef at Gotthardt's by Yannick Noack — Modern Cuisine.
Where did Yannick Noack train or study?
Yannick Noack trained at GOTTHARDT’S by Yannick Noack and Schlosshotel Lerbach.
What recognition has Yannick Noack received?
Two Michelin stars (2023).
