|Estimated value:||€7 million|
|Country of origin:||Germany|
|Source of Wealth:||entrepreneur|
Frank Rosin was born on July 17, 1966. He is a trained chef, restaurateur with 2 Michelin stars and has become known as a TV chef.
Frank Rosin was born on July 17, 1966 in Dorsten. His father was a wholesaler of catering supplies and his mother ran a food stand. After his apprenticeship as a chef in Gelsenkirchen, he worked for some time in the United States and Spain. Frank Rosin then worked as an assistant chef aboard the luxury cruise ship Sea Cloud. In 1990 Frank Rosin became self-employed and first opened a restaurant in Gelsenkirchen and then in Dorsten.
Frank Rosin has appeared regularly on television since 2008. He got his start on the cooking show “Fast Food Duell”. A short time later his own format on television “Rosins Restaurants” followed. In this docu-soap, Frank Rosin tries to save other restaurateurs from having to close down. In this way, he was able to help some businesses to succeed, while others were permanently closed. Since the show has been around for more than 10 years, it also seems to be popular with viewers.
As a juror or as a coach, he was seen in numerous other cooking shows. For example, from August 2010 to August 2013 as a permanent juror in “Potgeldjäger”, a program that is broadcast on ZDF. Since 2013 he has also been a coach and juror in the cooking talent show “The Taste” (SAT 1).
Frank Rosin’s own fight against obesity was also packed into a show. In “Rosins-Fettkampf” he competes against a food expert. The two lead a team and battle the pounds.
A number of cookbooks have also been published by Frank Rosin, often to match the respective TV shows. He has also published a cookbook with low-carb recipes.
His own TV show “Rosins Restaurants” on Kabel 1 can certainly be described as the highlight of his career. The show has been running for more than 10 years now. The award as “Restaurant of the Year” in 2009 for his restaurant in Dorsten and the two Michelin stars he received for this restaurant are certainly the highlights of his career as a restaurateur outside of television to this day.
According to his own statement, Frank Rosin’s philosophy is: “Giving up is not an option”.
He says about himself that he is a “gourmet autodidact”. He grew up without the direct influence of a top chef.
Frank Rosin replied to the restaurateurs whom he tried to save in his program and who was accused of showing others: “Showing others is not my thing – at most people are showing themselves by revealing that they are self-employed in an industry have done that they have no idea about.”
But Frank Rosin also took a stand on general issues. He has often commented on traffic and the railway and leaves no doubt that he is not satisfied with it. For example, he said the following about Deutsche Bahn: “Deutsche Bahn calls it a timetable. I call it non-binding departure recommendation with platform suggestion.”
tips for success
Frank Rosin has given countless success tips for restaurateurs in his programs. A tip, or rather a request, to the restaurateurs he visits and tries to help is that they should be honest with him. If they were hiding something, for example because they were ashamed, he couldn’t help them. Once everything is on the table, problems can be addressed.
He also said in an interview that a chef who stands at the stove himself every day cannot use the dynamics of the company. You have to earn money elsewhere to finance a starred restaurant across the board. A chef who only cooks is economically stupid.
|Estimated value:||€7 million|