Steffen Henssler, a well-known figure in the German culinary scene, has made headlines for stepping back from his flagship restaurant, Henssler Henssler, which he co-founded with his father, Werner, in 2001. The Hamburg establishment has been instrumental in his career, serving up a fusion of seafood inspired by Japanese and Californian cuisine. This decision is not without drama, as it arises from a growing rift between father and son regarding their culinary visions.
In an interview with Bild, Henssler, 52, explained that the differences in their “gastronomic and conceptual views” led to his departure from the restaurant that he describes as his “mother ship.” This restaurant's origin was a significant milestone, significant not only for Henssler but for the culinary landscape in Hamburg. “Henssler Henssler” has been more than just a restaurant; it has been a cornerstone for introducing innovative seafood dishes to the region, gaining a reputation for quality dining over the last two decades.
“The mother ship and the beginning of everything,” is how Henssler refers to the establishment, which has been crucial in establishing his brand. During its years of operation, it has become a go-to destination for seafood lovers and has been influential in shaping Hamburg's culinary identity.
Despite his achievements, Henssler's journey hasn’t been without its challenges. His franchise sushi chain, “Go by Steffen Henssler,” faced bankruptcy due to rising costs attributed to too many investors affecting sustainability, a situation reported by Genuss-Guide Hamburg last June 2024. Furthermore, multiple “Ahoi” restaurants in Oldenburg, Bremen, and Osnabrück closed their doors last year, highlighting some struggles within his business empire.
As he exits Henssler Henssler, Henssler aims to focus on several new ventures, notably the seafood restaurant “Ono by Steffen Henssler,” a delivery service under the “GO by Steffen Henssler” brand, and his event location “Hensslers Küche.” These projects signify a shift in Henssler's approach to his culinary endeavors and perhaps a strategic pivot towards what he perceives as the future of dining.
Viewers of Henssler's popular television shows, including “Grill den Henssler,” “Die Küchenschlacht,” and “Topfgeldjäger,” will not have to wait long for his culinary appearances. Upcoming episodes of the 20th season of “Grill den Henssler” are set to air on March 16 and March 30, 2025, at 20:15 on Vox. This provides fans with an opportunity to see Henssler back in action on screen while he builds the next phase of his culinary career.
Henssler's exit from Henssler Henssler represents not just a personal decision but a notable moment in the culinary world, reflecting the evolving dynamics between family businesses and the challenges of modern gastronomy. It raises questions about the future of family-run establishments and how generational differences can lead to significant changes in a brand’s trajectory.
As Henssler moves forward, his focus will undoubtedly stay on innovation and adaptation as he continues to navigate the complex landscape of the restaurant industry. With his track record, he remains a figure to watch in the culinary scene, and his future projects may very well usher in a new chapter for both him and the culinary heritage he has helped shape.
