Larissa Metz

Larissa Metz’s work is built on precision. Not just in technique, but in the way she approaches growth, quietly, consistently, without needing to prove it to anyone but herself.

She started in pastry at a young age, shaped by traditional training and a deep respect for craftsmanship. Over time, that foundation carried her into fine dining, where discipline, patience, and attention to detail became essential. Recognition came along the way, but so did doubt, criticism, and the kind of pressure that tests how much you trust your own path.

What stayed constant was her focus: to keep learning, to keep creating, and to build something meaningful through her work.

In this conversation, Larissa reflects on resilience, craftsmanship, and the balance between high standards and a healthy kitchen culture.

 

Share your Journey

• Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

I used to enjoy cooking with my mom. The first dish I ever cooked on my own was spaghetti with tomato sauce. I also loved baking as a child. The best part for me back then was being able to sneak a taste of the batter and enjoy every moment in the kitchen.

 

• Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

No, I started my apprenticeship as a pastry chef right after graduating from high school. After three years of training and one additional year as a journeyman, I completed my master craftsman certification. Following another season in a pastry shop, I moved into the hotel industry, where I experienced a completely different way of working and new structures. I really enjoyed it, and that’s how I earned my first position as Head Pastry Chef.

 

• Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking? 

I completed a formal apprenticeship as a pastry chef. In Germany, there is no specific training program exclusively for pâtissiers. You either train as a pastry chef or as a cook, and then acquire the necessary pâtisserie skills through practical experience.

My apprenticeship had a strong influence on me. I trained in a very traditional pastry shop, which is why my approach is always rooted in classical craftsmanship. Craftsmanship is extremely important in my work and forms the foundation of all my desserts and petits fours.

 

• When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

After my first position as Head Pastry Chef in a hotel, I wanted to focus more on plated desserts. I was aiming to work with greater precision and create perfectly composed plates. Therefore, after my role at a hotel with an extensive product range, I decided in 2020 to join an up-and-coming fine-dining restaurant. In 2021, we earned a Michelin star together with the team.
In 2022, I received my first award as “Pastry Chef of the Year,” which also led to my meeting Joachim Wissler, a renowned German chef. He asked if I would like to work with him, and that’s how I ended up at Restaurant Vendôme.

 

• What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

Some of the earliest challenges I faced when I started in the kitchen were the fast pace, long hours, and high expectations. It was a completely new environment for me, and I had to quickly learn to stay focused and organized under pressure. In the beginning, it wasn’t always easy to keep up or to meet the standards I set for myself.

Another challenge was building confidence in my own skills. Especially in a professional kitchen, where everything has to be precise, I sometimes doubted myself. I overcame this by staying consistent, practicing every day, and learning from more experienced chefs around me. I also learned to accept mistakes as part of the process and used them to improve.

Over time, discipline, patience, and a strong work ethic helped me grow. I became more confident, more efficient, and developed my own style while still respecting the fundamentals of the craft.

 

• What keeps you inspired and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

I always go through the world with open eyes, that’s the best way to stay inspired. Whether it’s nature or new techniques that others are using, you can always turn them into your own ideas and creations. Even when times in the kitchen are especially tough, staying inspired makes those challenges feel only half as difficult.

 

• Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today? 

Unfortunately, there have been far too many of these moments—both positive and negative. But I have also grown from the negative ones. After receiving my first award, I experienced a lot of hostility, even within my own workplace. People said things like, “I didn’t deserve it,” or, “Without the head chef and his restaurant, I would never have achieved it.”

Of course, that affected me at first, but today I am certain that I would have succeeded regardless of who I worked with or where I was. I would have followed my path either way, because I’m not driven by recognition, but by the desire to create. I want to build and develop something meaningful, and that is what matters most to me. From that, something genuinely good emerges, something that others can clearly see and appreciate.

 

• As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership?  

It is very important to me to create a harmonious working environment in the kitchen. I want the people who work with me to take something meaningful with them, not just techniques or recipes, but also a mindset: to stay curious, keep their eyes open, and think in new ways.

Of course, in a restaurant like this, things are naturally strict; everything has to be right, everything has to be perfect. But even so, that standard can be built on mutual respect and a positive team dynamic.

 

• Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

There was a time early in my career when things felt especially intense. The pressure in the kitchen was high, expectations were even higher, and I was still trying to prove myself. There were moments when I doubted whether I was good enough to keep up.

What really carried me through was the sense of camaraderie in the kitchen. Even though the environment was demanding, there were colleagues who supported me, pushed me, and stood next to me during long services. You share the same pressure, the same exhaustion, but also the same small victories. That creates a very strong bond.

One moment I remember clearly was after a particularly tough service. Everything that could go wrong seemed to go wrong, but instead of blaming each other, we came together, stayed focused, and pushed through as a team. Afterward, there was this quiet sense of pride that we had made it through together.

That experience was meaningful because it showed me that cooking is never just about the food. It’s about the people behind it, the trust you build, and the resilience you develop together. Those moments stay with you and shape how you lead and work with others later on.

 

• Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

The biggest milestone for me is being able to work in this restaurant. Here, I’m given every opportunity to realize my potential and do what I truly love, which motivates me daily and helps me grow both professionally and personally in a supportive and inspiring environment.

 

• What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

What I love about the current restaurant culture is that many people are once again appreciating good food and paying attention to high-quality ingredients. What I appreciate less is that many small restaurants are trying to move toward fine dining, only to end up charging a lot of money for something that is not really fine dining. I would prefer there to be many small restaurants that place great value on good craftsmanship and high-quality products, and that do not try to compete in the fine-dining sector but instead focus on the essentials.

 

• What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

My hopes for the future of the restaurant and food & beverage industry are that it becomes more honest, more sustainable, and more focused on real craftsmanship again. I would like to see a shift away from trends and status-driven concepts toward places that truly respect ingredients, producers, and the people who cook and serve the food.

One change I would love to see is a clearer distinction between different types of restaurants, so that “fine dining” is not used as a marketing label, but actually reflects precision, creativity, and depth. At the same time, I hope small, independent restaurants feel encouraged to stay authentic rather than pressured to imitate high-end concepts just to survive or to attract attention.