René Frank – The Visionary Pastry Chef Redefining Fine Dining with CODA Berlin
Early Life in Wangen im Allgäu – Roots of Simplicity and Flavor
René Frank was born in 1984 in the quiet town of Wangen im Allgäu, nestled in southern Germany’s Baden-Württemberg region. The Alpine foothills, lush valleys, and fertile farmland that defined his hometown were more than a backdrop—they were a school of nature. From an early age, René was surrounded by orchards, fresh vegetables, local dairy, and the deeply seasonal rhythms of rural Germany. These early impressions shaped his relationship with ingredients, instilling in him a profound respect for produce in its purest form.
Unlike many aspiring chefs, René’s entry into the culinary world was not simply about ambition. It was about curiosity—an insatiable desire to understand how natural flavors could be transformed without being masked. While most children indulged in sweets made with refined sugar, René began to develop a fascination with the way fruits, vegetables, nuts, and grains carried their own sweetness and complexity. This early sensitivity became the foundation of his philosophy as a pastry chef and later the DNA of his restaurant, CODA Berlin.
The Decision to Pursue Pastry
For René Frank, cooking was always a form of discovery. While he admired the savory world, he found himself particularly drawn to pastry—not because of its sugar and indulgence but because of its precision and creativity. Pastry, with its exact measurements and delicate balance of textures, was both a science and an art.
At 22 years old, he took his first professional step into the culinary world as a junior pastry chef at Zirbelstube in Stuttgart. The restaurant was known for its refined fine dining, and here René experienced the demanding discipline of haute gastronomy. In Stuttgart, he learned the craft of classical pâtisserie—from meticulous chocolate work to delicate plated desserts. But even then, René was restless.
Where many saw desserts as the sweet ending to a meal, René saw untapped potential. He was not satisfied with the idea that pastry had to live at the end of a menu, often treated as secondary to savory courses. He began asking himself: Why can’t dessert stand at the same level of importance as savory cuisine? Why does it need to follow convention?
Expanding Horizons – Spain, Switzerland, France, and Japan
To push his boundaries, René left Germany and immersed himself in kitchens across Europe and Asia. His journey was not about collecting stamps in his passport—it was about absorbing perspectives, techniques, and philosophies from different culinary cultures.
- In Spain, he encountered the boldness of avant-garde cuisine, where chefs were rethinking food through science and creativity. Here René learned to embrace experimentation, questioning every tradition.
- In Switzerland, he discovered the discipline of precision. Swiss pastry chefs were meticulous artisans, and their attention to detail influenced René’s relentless pursuit of perfection.
- In France, the birthplace of haute pâtisserie, he immersed himself in classical techniques. Yet even within this traditional framework, René found ways to innovate, learning how structure could become a platform for creativity.
- In Japan, he encountered what would become one of the greatest influences on his culinary identity: the art of balance, umami, and minimalism. The Japanese philosophy of simplicity—where every element on the plate has purpose—became central to René’s future creations at CODA.
These experiences shaped him into a global pastry chef with a rare combination of technical mastery and cultural sensitivity. He returned to Germany with a vision that went far beyond simply creating desserts.
Head Pastry Chef at La Vie, Osnabrück (2010–2016)
René Frank’s next major chapter began in 2010 when he joined La Vie in Osnabrück as Head Pastry Chef. La Vie was one of Germany’s most ambitious fine dining restaurants, and René’s role was to transform its dessert program into something extraordinary.
For six years, he did just that. His desserts were no longer mere sweet finales; they became integrated experiences within the tasting menu, bridging savory and sweet elements seamlessly. He worked closely with the kitchen team, treating pastry as an equal partner rather than an afterthought.
At La Vie, René began experimenting with vegetables, herbs, and savory flavors in desserts. He sought ways to use natural sweetness rather than relying on sugar, creating dishes that were lighter, more balanced, and far more intriguing. Guests left the restaurant not just satisfied but also surprised—sometimes even questioning whether what they had eaten could be considered a “dessert.”
This period at La Vie gave René not just acclaim but also confidence. He realized he had the potential to redefine the role of dessert in fine dining.
The Birth of CODA – A Dessert Revolution in Berlin (2016)
By 2016, René Frank was ready to pursue his vision. Alongside business partner Oliver Bischoff, he opened CODA Dessert Dining in Berlin’s Neukölln district. At the time, the idea was radical: a restaurant focused almost entirely on desserts.
When CODA first opened, it was more casual—a dessert bar offering à la carte plates. Guests could come for a drink and a dessert, enjoying a new concept without committing to a full meal. But René’s vision quickly grew beyond this.
He wanted to prove that desserts could be fine dining in their own right—a complete, multi-course experience. Gradually, CODA transformed into a full tasting menu restaurant. Today, it serves up to 15 courses, each one blurring the boundaries between sweet and savory.
CODA’s Revolutionary Philosophy
CODA is more than a restaurant. It is a philosophy of food that challenges what people think dessert should be. René Frank banned all processed products from the kitchen.
- No white sugar.
- No stabilizers or industrial powders.
- No shortcuts.
Instead, CODA relies entirely on seasonal produce and artisanal craftsmanship. Even the chocolates are made in-house, a rare feat even in the world of fine dining.
Each dish is created with the techniques of haute pâtisserie but built from vegetables, grains, nuts, and fruits. Rather than relying on overwhelming sweetness, CODA’s menu focuses on natural sugar, acidity, salt, and umami to create balance.
Guests are challenged to rethink what dessert means. A dish might feature roasted pumpkin, fermented carrots, or earthy mushrooms—but through René’s vision, they become part of a “dessert” experience unlike anything else in the world.
The Struggles and Breakthroughs
Opening CODA was not easy. Berlin is a city with a strong food culture, but a dessert-only restaurant was unprecedented. Many diners questioned whether such a concept could be satisfying.
In interviews, René has admitted that CODA began “as more of a vision than a clear concept.” At first, some people didn’t know what to expect. Could desserts sustain a fine dining tasting menu? Would people embrace the absence of sugar-heavy indulgence?
The turning point came when guests realized that CODA was not about sweetness—it was about flavor. Each course was designed with depth, acidity, saltiness, and texture. Diners began to see CODA as an entirely new genre of dining rather than a dessert bar.
Slowly, CODA earned a loyal following, eventually establishing itself as one of Berlin’s most innovative restaurants.
Awards and International Recognition
CODA’s impact has been recognized worldwide. The restaurant earned two Michelin stars, making René Frank one of the few pastry chefs globally to hold such recognition as both chef and owner.
The restaurant has also been acknowledged by The World’s 50 Best Restaurants and featured in global media as one of Europe’s most daring fine dining concepts. René himself has been invited to speak at culinary congresses, food symposiums, and international stages where he continues to challenge the perception of pastry.
Produce Over Products – The Chef’s Guiding Principle
At the heart of René Frank’s philosophy is a simple but radical idea: work with produce, not products.
This means that CODA chefs source raw, fresh ingredients—vegetables, fruits, grains, nuts—and transform them into extraordinary dishes without relying on industrial bases.
This approach is not just about purity of flavor; it is also about sustainability. By avoiding processed sugars and ingredients, CODA connects dining back to agriculture and seasonality, making guests aware of the origins of what they eat.
Legacy and Global Influence
René Frank’s influence extends far beyond Berlin. He has redefined the role of a pastry chef, proving that desserts can anchor an entire restaurant and stand as equals to savory cuisine.
His work has inspired a new generation of chefs to rethink boundaries. Today, more pastry chefs experiment with savory ingredients, vegetables, and umami-driven desserts. The old notion of dessert as “the sweet ending” is fading, replaced by a more sophisticated and holistic approach to flavor.
René Frank Today – CODA as a Culinary Destination
Today, René Frank remains at the helm of CODA Berlin, continuing to push the boundaries of dessert dining. The restaurant attracts global food lovers who travel to Berlin specifically to experience CODA’s unique concept.
Each season brings new creations, always rooted in the purity of ingredients and the balance of flavors. CODA has become not just a restaurant but a symbol of culinary innovation.
Through CODA, René Frank has elevated desserts from afterthought to centerpiece, making them an art form worthy of their own stage in fine dining history.
René Frank’s Journey – From Allgäu Roots to Michelin-Starred Dessert Innovation at CODA Berlin
René Frank’s journey is one of courage, creativity, and an unshakable belief that desserts could be much more than sweet endings. Born in 1984 in Wangen im Allgäu, Germany, he grew up surrounded by Alpine farmlands and orchards that nurtured his respect for seasonal produce and natural flavors. Unlike most pastry chefs, his fascination with food was not driven by sugar but by a curiosity for how fruits, vegetables, and grains carried their own subtle sweetness.
At just 22 years old, René began his career at Zirbelstube in Stuttgart as a junior pastry chef. It was here that he mastered the fundamentals of classical pâtisserie while quietly questioning the conventions of desserts. His mind was already searching for ways to blur the lines between savory and sweet, imagining a future where pastry could stand as its own form of fine dining.
Determined to expand his horizons, René traveled through Spain, Switzerland, France, and Japan, each experience shaping him in a unique way. Spain taught him bold experimentation, Switzerland sharpened his precision, France grounded him in tradition, and Japan revealed the power of umami and minimalism. These global influences gave him the tools to reimagine what dessert could mean.
In 2010, René became Head Pastry Chef at La Vie in Osnabrück, where he spent six years transforming desserts into integral parts of the tasting menu. Instead of heavy finales, his creations showcased balance, lightness, and natural sweetness. La Vie gave him the stage to refine his vision and the confidence to dream even bigger.
That dream took shape in 2016, when René co-founded CODA Berlin, a restaurant unlike any other. What began as a casual dessert bar soon evolved into a two-Michelin-starred fine dining destination serving 15-course tasting menus that defy categorization. At CODA, desserts are not defined by sugar but by produce, flavor balance, and craftsmanship. Every ingredient is sourced fresh, every chocolate is house-made, and every course challenges diners to rethink their perception of sweets.
The early days were challenging—many questioned whether a dessert-focused restaurant could succeed. But René’s philosophy of produce over products and his mastery of balancing savory, acidic, and sweet elements won over both critics and guests. Today, CODA is celebrated worldwide as a pioneer of dessert dining, and René Frank stands among the very few pastry chefs to hold Michelin stars as both a chef and restaurant owner.
His journey, from the fields of Allgäu to the global fine dining stage, is more than a chef’s story—it is a revolution in how we understand pastry. René Frank has proven that desserts can be not only the conclusion to a meal but the very essence of a gastronomic experience.