Yannick Noack: Germany's youngest star chef and his new plans!

Yannick Noack: Germany's youngest star chef and his new plans!

Yannick Noack, born on November 7, 1993 in Troisdorf, is the youngest two-star chef in Germany. At the age of only 29, he cooked his two Michelin stars in the renowned restaurant Purs in Andernach. Since December 2024, Noack, as chef, has taken responsibility in the Landgang and Gotthardt’s by Yannick Noack in the ferry house in Koblenz Metternich. His move from Purs to Koblenz is not only a professional step, but also a significant change in his culinary career.

noack looks back on an impressive career. He completed his training in the Schlosshotel Lerbach in Bergisch-Gladbach from 2011 to 2014. He then worked for two years as Commis de Cuisine with Joachim Wissler in the Vendôme in the Grandhotel Castle Bensberg. Further stations of his career included the Villa Rothschild restaurant in Villa Rothschild Kempinski and Victor’s Fine Dining by Christian Bau, where he was promoted to the sous boss in August 2017. In 2018 he played a crucial role in the opening of the Purs restaurant, where he was finally appointed boss de cuisine in 2022.

success in star gastronomy

Under Noack's management, the Purs received the award with two Michelin stars in April 2023. This marked a historical moment: he was the youngest cook to reach this status in Germany. In 2024 the purest was rewarded with two stars, which not only honors Noack's culinary art, but also underlines the continuous excellence of his team.

In an interview, Noack expressed his vision of gaining a third star. His ambition and passion for gastronomy are reflected in his culinary creations. This motivation drives him to constantly refine his skills and develop innovative dishes that inspire the taste buds of its guests.

new challenges in Koblenz

The move to Koblenz symbolizes not only a geographical, but also a culinary fresh start for Noack. In his new restaurants, the Landgang and Gotthardt’s, he would like to create a unique gastronomic identity. In Germany he wants to beat a bridge between traditional and modern cuisine. His focus is on regionality and sustainability, which will be a characteristic of its future menus.

noack is determined to leave his footprint in the Koblenz catering scene. While he focuses on the challenges as a chef, the culinary trends and constant changes in gastronomy are also topics that he deals with every day. Visitors to the Landgang and Gotthardt’s can look forward to exciting culinary experiences that are characterized by the creativity and dedication of one of the most promising chefs in Germany.