Acclaimed German Chef Lukas Bank has joined the Bauhaus culinary team to work as a sous chef under executive chef Stefan Hartmann. Having Bank in the kitchen will give Hartmann more time to craft unique and complex tasting menus, which have become one of the restaurant’s major lures.
“Having someone of his calibre to work with means even greater opportunities for creativity,” says Hartmann. “We want to be able to surprise our guests upon each visit, giving them an innovative gastronomic experience every time and allowing them to savour new combinations and new flavours.”
Bank has worked at some of the world’s most highly acclaimed restaurants, including Amador in Mannheim and in Vendome near Cologne, both considered among the best restaurants in Germany and the recipients of multiple Michelin stars. He also served as guest chef for Formula One in 2012, and has been invited again this year.
“I like to work with and be motivated by Michelin starred chefs. That’s why I wanted to come to Canada and to work with Chef Hartmann,” says Bank. “I usually work at restaurants with 30 to 40 seats, not 90 seats, like Bauhaus has. So it’s going to be a good challenge for me to keep the quality at a high standard.”
Hartmann and Bank worked together to create Bauhaus’s latest tasting menu unveiled this week. It includes cod with watercress, egg royale and celeriac; sea bream with Jerusalem artichoke and asparagus; pork belly with beans and almonds; and braised beef with kohlrabi, potato gratin and parsley.
After his one-year tenure at Bauhaus, Bank will be heading to Cape Town, South Africa to join Luke Dale-Roberts’s three Michelin starred restaurant, The Test Kitchen.
“We are committed to bringing world class talent and world class food to Vancouver,” says Bauhaus restaurant owner Uwe Boll. “And having Lukas join the kitchen is yet another way we are doing just that.”
