New restaurant project at the Ritz-Carlton Wolfsburg

WOLFSBURG. The Ritz-Carlton, Wolfsburg, a flagship of the Autostadt, is strengthening its team with one of the leading rising stars of Germany’s top-tier gastronomy scene: From August, Luis Hendricks will take over as head chef, assuming culinary leadership of the new restaurant – which is currently in the planning and development phase – and will help shape it from the very beginning. By recruiting the Lower Saxony native, the hotel is not only gaining Germany’s youngest two-star chef, but is also marking an important milestone in the development of its future restaurant concept. Hendricks was awarded two Michelin stars in 2025 and received the Michelin Guide’s Young Chef Award in the same year.

Born in Burgwedel in 1999, the chef brings extensive experience from renowned establishments in Germany’s top-tier gastronomy scene. Following stints in Hanover, where he was head chef at Le Rock, and at Pietsch in Wernigerode, he has made a name for himself with his distinctive culinary style and high standards of quality. His cuisine is characterised by artisanal precision, creativity and a distinct flavour profile that has evolved over many years and through numerous journeys across Asia. The focus is on intense flavours, depth, balance, acidity and umami – combined with a modern European foundation and influences from a wide variety of Asian culinary traditions.

In addition to his professional expertise, his close ties to the region played a particularly important role for The Ritz-Carlton, Wolfsburg. As a native of Lower Saxony, Hendricks is now returning to his home region to help shape a new chapter in its culinary history.

“The proximity to my home and to the people of the region is a major driving force for me. At the same time, I’m looking forward to further developing my personal culinary signature. This is based on modern European cuisine, which has been shaped by numerous travels and experiences in Asia. It is precisely this blend of cultural influences, diverse ingredients and flavours that continues to inspire me to this day,” says Luis Hendricks. “Together with the team at The Ritz-Carlton, Wolfsburg, we aim to create a place that stands for hospitality, quality and an unmistakable culinary experience.”

Bernd Knaier, General Manager of The Ritz-Carlton, Wolfsburg, emphasises: “In Luis Hendricks, we are not only gaining an exceptionally successful chef, but also someone who perfectly embodies our values. His connection to the region, his ambition and his extraordinary talent make him the ideal choice for this important step. His appointment sends a clear signal about the culinary standards of The Ritz-Carlton, Wolfsburg.”

“Luis Hendricks possesses everything that distinguishes one of the most exciting top chefs of his generation: technical precision, great creativity and the courage to develop his very own culinary style,” says Edith Gerhardt, Managing Director of Autostadt. “He combines the highest quality with an approachable lightness. And that is precisely what inspires me most: despite all its sophistication, his cuisine never loses sight of the most important thing: it simply has to taste outstanding.”

The appointment of Luis Hendricks in August marks the start of a new chapter not only for the young top chef, but also for the hotel. The appointment of the head chef marks the official launch of the restaurant project’s further development and underlines the hotel’s ambition to establish itself in the long term as a gastronomic destination with a reputation that extends beyond the region.

Since its opening, the hotel had made a name for itself with its fine-dining restaurant, Aqua. The restaurant had been shaped by Sven Elverfeld for over 25 years. There, from 2009 until its closure in March 2026, he achieved three stars in the Michelin Guide.