New head chef at Charlotte & Fritz

BERLIN. The "Charlotte & Fritz" at the Hotel Regent on Gendarmenmarkt is reopening its terrace - with a new chef and a menu that is characterised by its regionality. Whether it's the buffalo mozzarella from Brandenburg, the Ruppiner beef ham, Havel pikeperch, Maibock from Richard's Wild or the cheese selection from Alte Milch - head chef Lena König is consistently pursuing her approach to sustainability.

<p>She brings very contemporary dishes to the table with creativity and passion. At the same time, the 39-year-old stands for cooking at the highest level. "Sustainability is not a competition," she says, "but a must for all of us." Lena König is curious and sees the concepts of other restaurants as a pool of ideas into which she likes to inject fresh ideas herself.</p

<p> After completing her training and spending several years in the UK, the trained chef and hotel manager returned to her native Austria in Graz. Here, as sous chef, she and her team cooked up 13 Gault Millau points at the "Restaurant Wintergarten" in the Palais Hotel Erzherzog Johann. At Eckstein Catering Event, she was jointly responsible for catering for up to 3000 guests. Alongside this position, she was passionately involved in the inclusive restaurant "Das Lorenz" in Graz, where she worked with people with disabilities and trained them as chefs. She has lived in Berlin since 2017 and took over the position of head chef at the Hotel Regent Berlin on 1 March 2024.</p

<p>The first menu she developed for the restaurant "Charlotte & Fritz" reflects her many years of experience and her sustainable approach. The chef says: "We have a strong kitchen team and are looking forward to providing guests with special flavour experiences. This includes incorporating Berlin as a melting pot of cultures, flavours, variety and diversity into our dishes."