Steffen Henssler, one of Germany's most recognized chefs, has made headlines by officially announcing his withdrawal from the restaurant he co-founded with his father, Werner Henssler, known as "Henssler Henssler". The restaurant, which specializes in sushi and is located on Hamburg's Große Elbstraße, has held significant appeal since its establishment back in 2001, drawing both locals and tourists alike.
Following almost 25 successful years, Steffen cited differing gastronomical and conceptual views as the primary reason for his departure. According to the TV chef, "After nearly 25 successful years of 'Henssler Henssler', I noticed the restaurant's culinary and conceptual philosophies no longer align with my own, prompting me to step back from the operation." This announcement prompted surprise and speculation, particularly from his father, who expressed concern about the nature of Steffen's decision.
Werner Henssler, who has been running the restaurant independently for the last eight years, claims his son’s assertion does not reflect the reality of their working relationship. "Steffen hasn’t been operationally involved for eight years; we've actually enhanced our performance without him!" Werner told the Bild newspaper. Citing his status as the sole shareholder since the end of 2024, he defended the restaurant’s operations and dismissed Steffen’s statements as unfounded. "The explanation he provides, claiming differing culinary views, is nonsense as he hasn’t been part of the daily business at all," he remarked.
Interestingly, the elder Henssler also expressed surprise at Steffen’s move to publicly announce his exit without prior notice, saying, "I wasn’t informed about his public statement on his withdrawal from 'Henssler Henssler' at all." This breakdown suggests deep&ranging strains within the family dynamic, as Werner acknowledged the lack of contact with his son. “We’ve grown apart over time,” he admitted. "I still have his number, but I won’t be calling him."
Not only did Steffen’s announcement reverberate through familial ties, it also sparked chatter about potential changes to the restaurant's name. One of Steffen’s stated goals is to effectuate this change, aiming to prevent any possible confusion with his delivery service, "Henssler at Home", from which he stepped away back in 2019. "I want to avoid confusion stemming from the restaurant’s identity since I've distanced myself from the delivery service," he explained.
This latest chapter is not the first time Steffen Henssler’s kitchen ambitions have met challenges. His venture with the "GO by Steffen Henssler" sushi chain also faced some obstacles, but according to him, he remains upbeat and nonchalant about the changing tides. Steffen, who has built his public persona not only on culinary skills but also on engaging television appearances, is determined to navigate these transitions smoothly.
The duo had established "Henssler Henssler" with hopes of bringing high-quality sushi to Hamburg, inspired by Steffen's training at the California Sushi Academy, which he had attended after winning the lottery. "I saw the numbers and knew something was up. I ran home like crazy!" he recalled fondly during appearances over the years. This backstory bolstered the restaurant’s appeal as it grew tremendously popular among Hamburg’s dining scene.
Both chefs have garnered admiration and respect, with Steffen often being likened to culinary luminaries such as Tim Raue, Tim Mälzer, and Johann Lafer, marking his position firmly among elite German cooks.
Now, as they transition to separate professional paths, the future of "Henssler Henssler" remains to be seen. With the restaurant appealing to many over two decades and the family dynamic visibly strained, the culinary community can only await the ensuing developments. Will Steffen manage to create another distinct culinary brand to match or surpass his past successes? And how will Werner steer "Henssler Henssler" moving forward without his son’s involvement?
On the cusp of change, the Henssler legacy stirs with uncertainty, exciting speculation, and the prospect of new ventures as both father and son forge their respective courses amid the ever-evolving world of gastronomy.