After more than three decades of dedicated and successful work as head chef at the Kurparkhotel, Mr. Klaus Lynack is now passing the proverbial baton to his long-standing colleague, Mr. André Maltusch. Mr. Maltusch has also been a key member of the Kurparkhotel kitchen team for 30 years and knows the hotel, its guests, and its culinary philosophy down to the smallest detail.

This handover ensures that the Kurparkhotel’s cuisine will continue to be maintained at its usual high level of quality and reliability. Mr. Maltusch will carry on Mr. Lynack’s culinary direction while enriching it with his own personal touch and fresh ideas – for the benefit of our guests and in keeping with the hotel’s successful tradition.

I stand for a style of cooking that is honest and down-to-earth. For me, that means working with fresh, high-quality products, which we prepare with solid craftsmanship and genuine respect for the ingredients – without unnecessary frills. It is also very important to me that we function as a team. Only when everyone in the kitchen works hand in hand and the atmosphere is right can a dish emerge that truly convinces. This interplay of ingredient quality, good craftsmanship, and real teamwork is the foundation of my cooking philosophy.

Good food can only be created when the team works hand in hand and with clean, professional technique. In addition to high-quality products, what matters most to me is a well-coordinated team and a positive, respectful atmosphere in the kitchen. Everyone contributes their strengths, supports one another, and relies on each other – then the processes mesh together like gears. This spirit of cooperation is the basis for delighting our guests every day with cuisine at a consistently high level.

That’s constantly changing and depends very much on the season. In spring, it’s mainly our asparagus dishes; in summer, I particularly appreciate fresh, pan-fried fish; and in autumn, chanterelles are at the top of my list.

A special house specialty at the Kurparkhotel is Pomeranian beef, which is dry-aged and matured according to traditional methods. This “dry aged” beef is something I personally enjoy very much, and our guests also greatly appreciate the special quality and intense flavour of this preparation.

I wouldn’t say they guide me – but I certainly don’t want to shut myself off from new developments. I keep myself informed and look closely at which trends really suit us and our style of cuisine.

A good example is Königsberger Klopse, a classic meatball dish we used to know mainly from our grandmother’s kitchen. Dishes like these traditional classics are currently making a comeback, which I find very appealing. Modern Mediterranean or Asian influences also find their way into my cooking – but only when they can be combined with our honest, down-to-earth style. What matters most to me is that a trend is not an end in itself, but that it enhances our dishes in a meaningful way and tastes good to our guests.

On a scale of one to ten, I would give the kitchen a nine. It is the flagship, the calling card of the hotel. This is especially true for guests who do not just stay for a short visit, but spend an entire holiday with us. I believe that food is something experienced with the senses – and therefore something that stays in people’s memories.

An equally important one. After all, this is where direct, personal interaction takes place. Friendliness, attentiveness, and honesty towards the guest are top priorities. It is also important that the service team has good knowledge of the dishes and the products we use. That way, they can make recommendations – and when those recommendations prove to be delicious, it creates trust and a sense of familiarity.

My top priority of using only the freshest products – which I personally select and purchase – already says a lot. It is very important to me that our dishes are well-balanced for our guests. That means we don’t just focus on taste, but also make sure that the food is easy to digest and offers a good balance of nutrients. Freshness, quality, and a well-balanced composition are, for me, the key pillars of healthy and enjoyable cuisine.

What truly motivates me is the daily appreciation I receive from our guests, my team, and my employer. It is wonderful to see how I can inspire others through my craft and, together with my team, achieve the best possible results with skill, creativity, and sensitivity.