CODA Dessert Dining’s innovative chef René Frank will take place on November 4-5, 2023 at the International Gastromasa Gastronomy Conference!

The 8th Edition of the International Gastromasa Gastronomy Conference which continues to serve as a bridge between Turkey and world gastronomy and is in the first two places among world gastronomy events, will be held on November 4-5, 2023 at the Haliç Congress Center in Istanbul. The theme of the conference will be “Geography”. Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry concepts, which will take place within our Gastromasa Conference, will bring together world-renowned gastronomy professionals who shape the sector under the same roof. 60+ world-renowned chefs and pastry chefs, 30+ baristas, sommeliers and mixologists, 200+ professional speakers, the most important investors of the tourism and hospitality sector, famous chefs, gastronomy professionals, general managers, F&B managers, purchasing managers and many others will have the opportunity to take part at the 8th Edition of the International Gastromasa Gastronomy Conference.

About René Frank

René Frank is one of the most renowned pastry chefs internationally. His impressive CV speaks for itself: after working in kitchens in Spain, France, Japan, the USA, and Switzerland, René became head pastry chef at the Osnabrück restaurant, la vie, which received its third Michelin star during his time there. He has held the title of “Pastry Chef of the Year” four times (2013, 2016, 2019, 2020), awarded by Gault & Millau and Rolling Pin, among others. In 2022, he was named “World’s Best Pastry Chef 2022” from “The World’s 50 Best Restaurants”.
René is always on the lookout for the best possible natural flavours, a reminder of his childhood. In his family, there was always a lot of cooking and baking, especially with his grandmother. In the family gardens, he remembers carrots and blackberries with intense, aromatic flavour. It is his mission to bring unforgettable moments of pleasure and emotion to his dishes.
As chef and co-owner, René opened CODA in Berlin in 2016 together with his business partner Oliver Bischoff, entering completely new territory: CODA’s dessert fine dining concept is unique and the team’s outstanding culinary skills were awarded with a first Michelin star in 2019 and two Michelin stars in 2020.
René Frank demonstrates with every single dessert that modern pastry deserves more presence in the culinary world than just a final menu course. The conventional fine-dining finale is given a new raison d’être at CODA where it takes centre stage.
This trend-setting understanding of dessert is made possible by the greatly reduced use of sugar. The amounts of milk, cream and butter used in traditional desserts are also avoided. CODA rethinks pastry: different ingredients, unusual flavours, exciting textures, and light and digestible combinations that are pleasantly sweet but never too sugary.
CODA aims to keep growing and evolving its philosophy. An example is CODA’s “bean to plate” philosophy in which only cocoa beans grown under sustainable, fair-trade conditions are used.
In 2019, CODA was awarded a Michelin star for the first time, followed by a second one in 2020 – a milestone in gourmet dining for a desserts-only restaurant. In July 2022, René Frank was awarded as “The World’s Best Pastry Chef ” by The World’s 50 Best Restaurant List during the ceremony in London.



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