New Head Pastry Chef at The Fontenay

HAMBURG. The luxury hotel The Fontenay in Hamburg has a new head pastry chef: since February 2026, Mike Kainz has been responsible for all sweet creations throughout The Fontenay. Born in Lörrach, he has been part of the hotel for eight years and has played a key role in establishing and shaping the hotel's excellent patisserie.

Team spirit and a family atmosphere are at the heart of his work. Mike Kainz does not see creativity as an individual achievement, but as a collaborative process in which ideas are born, grow and are refined. Professionally, he draws on the style and craftsmanship of classic French patisserie and incorporates it into the hotel's culinary concept. Classic foundations are combined with sweet, chocolatey and modern components to create a clear signature that stands for balance, depth and enjoyment.

Career and awards

The 32-year-old initially completed his training as a chef at the Steigenberger Hotel Der Sonnenhof. This was followed by formative positions in renowned establishments: from 2013 to 2014 as a commis in the patisserie of Le Royal Méridien Hamburg, then from 2014 to 2016 as chef de partie under Karlheinz Hauser at the Süllberg. He gained international experience from 2016 to 2017 at the Grand Hotel Les Trois Rois, also as chef de partie. His talent was recognised early on: in 2017, Mike Kainz was awarded the title of "Patissier of the Year", followed by another honour in 2020 when he and Marco D'Andrea from Schlemmer Atlas were jointly awarded "Patissier of the Year" as a team.

Spring Tea Time at The Fontenay

From 19 February, Mike Kainz will be presenting his signature style for the first time with the spring edition of the hotel's Tea Time, featuring fresh flavours, delicate textures and an elegant lightness. The Tea Time, which changes four times a year, combines hearty classics with modern patisserie. Finely composed sandwiches range from cucumber with herb cream cheese and chervil to Comté with red onion and Dijon mustard to roast beef with salsa verde and pimientos de Padrón. The selection is complemented by a savoury snack of pâte à choux with goat's cheese and chorizo.

Freshly baked scones, served with clotted cream, citrus marmalade and homemade jam, form the classic centrepiece. The sweet finale features artistic creations such as "Eclipse" with jasmine tea, lychee and yuzu, a "cylinder" made of rhubarb, yoghurt and ginger, and a "roll" that reinterprets the popular Bienenstich cake – with vanilla and almonds.

Tea time information:

• Thursday to Sunday from 1:30 pm to 3:30 pm or from 4:00 pm to 6:00 pm

• Price per person: £79

• Afternoon Tea Deluxe including champagne: €99

• Further information: Atrium Lounge | The Fontenay