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The Ritz-Carlton, Astana, is delighted to announce the appointment of Frank Koppelkamm as the new Executive Chef.

Frank Koppelkamm is a graduate of the legendary Culinary Institute of America in Napa Valley, where he studied confectionery making and Southeastern Asian cuisine. Koppelkamm received his unique experience from the best chefs of the world, many of whom earned Michelin star status. As Frank himself admits, travelling has influenced his culinary skills in a substantial way, allowing him to create flavor combinations that impart original and unique qualities to dishes.

The Executive Chef began his career in 1988 in Bavaria, and passed a three-year apprenticeship in one of the city’s prominent hotels. In 2003, Frank continued his culinary journey to Asia, and then his career path continued in South America, where he perfected his skills in sunny Mexico and the Caribbean. As a brilliant professional, he was awarded the 5 Diamond Award in The Ritz-Carlton, Mexico. After that, he continued his career in Indonesia, China and Singapore, where Frank worked in some of the world’s most prestigious hotels.

Chef Koppelkamm supervised banquets and wedding receptions for more than 3,000 guests and gained incredible experience in organizing banquet and restaurant services – during his work at The Ritz-Carlton, Sanya.

As the Executive Chef at The Ritz-Carlton, Astana, Koppelkamm oversees operations at the main restaurant of the hotel, Θzen Lobby Lounge, the banquet kitchen and in-room dining.

Frank is convinced that food should bring the ultimate joy to the consumers, and he believes that the creative approach to cooking creates a viable excuse to get together at the table. Today, Frank Koppelkamm delights the guests of The Ritz-Carlton, Astana with exquisite dishes served with international flavor and unique charisma acquired over the years in Belgium, Great Britain, Germany, the Middle East, South America and Southeast Asia.