Alexander Koppe takes over the TITANIC kitchen

BERLIN: The TITANIC Gendarmenmarkt Berlin is making a new culinary start: Alexander Koppe is now responsible for the hotel's kitchen as Executive Chef. The hotel has thus gained one of Berlin's most renowned chefs, who will lend the Beef Grill Club by Hasir - the gastronomic centrepiece - a new signature.

Born in Prenzlauer Berg in 1981, Berlin-born Alexander Koppe began his training at the traditional Savoy Hotel on Kurfürstendamm and gained experience at renowned hotels such as the Adlon Kempinski, the Hilton Berlin and top restaurants in Travemünde and Husum. In 2012, he took over the management of the restaurant a.choice at Vienna House Andel's Berlin, which later became known nationwide as Skykitchen. He earned a Michelin star there in 2014 - the first in East Berlin - and successfully defended it for almost a decade. Further awards such as 16 points in Gault Millau, six pans in the Gusto Guide and the title of "Berlin Master Chef" underline his leading position in German gastronomy.

The Beef Grill Club by Hasir at TITANIC Gendarmenmarkt Berlin is known for its exclusive selection of premium beef cuts, which are prepared on the 800-degree southbend grill in the open show kitchen. Koppe's philosophy brings a breath of fresh air to the concept: he focuses on carefully selected products from Berlin and Germany, complemented by international specialities, on purist preparation that focuses on the ingredients' own flavours and on the sustainable use of resources according to nose-to-tail principles. The result for guests is an experience that goes beyond just eating and appeals to all the senses. "I want to offer the guests of the Beef Grill Club an experience that goes far beyond good food - honest, refined and with a clear signature," explains Koppe. This philosophy is already reflected in the current autumn menu. "I want to offer the guests of the Beef Grill Club an experience that goes far beyond good food - honest, refined and with a clear signature," explains Koppe. This is already evident on the current autumn menu: the dry-aged beef fillet in a herb crust combines high-quality meat with grilled vegetables, aubergine puree and a Madeira-rosemary jus - a combination of purist craftsmanship and autumnal flavours.

The Havel pikeperch with Burgundy shallots combines regional fish cuisine, roasted pointed cabbage and potato and truffle cream, elegantly showcasing seasonal produce. Both dishes exemplify how Koppe brings his signature style to the Beef Grill Club: clear product quality, finely balanced nuances and a conscious reference to the season. The restaurant is also launching a series of culinary evenings designed to further sharpen the restaurant's profile - starting with the "Rib Eye & Reds" event on 17 October 2025, which will focus on fine cuts and exquisite red wines.

TITANIC Gendarmenmarkt Berlin is sending out a clear signal with the appointment of Alexander Koppe. "We are proud to have gained a chef with international appeal and exceptional creativity for our hotel. His experience will significantly shape the culinary identity of our hotel," says Ralph Alsdorf, General Manager of the TITANIC Gendarmenmarkt Berlin.