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The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

We spoke to Bjoern Wassmuth, Executive Head Chef of the critically acclaimed German Gymnasium, who shared his inspirations, top tips, favourite ingredients and more.

What would you say are the most defining moments in your career to date?

Probably to follow the wish of my wife to relocate to her home country England and settle down. In 2015, when we arrived, I got the opportunity to join D&D London to open German Gymnasium which has become a very successful destination.

What inspired you to become a chef?

Food and travel. When I was a child, I was always next to my grandmother, when she was cooking or baking, and had my own little pots and pans. Being a chef gave me the possibility to visit over 150 countries due to work. Especially during my time within the cruise industry.

What piece of golden advice would you give to anyone in the industry who wants to be successful?

Work hard and listen to successful people.

Any favourite ingredients at the moment or menu trends you are really enjoying?

Being German, I love the white asparagus season which back home starts traditionally on 20th April until 24th June.

Favourite dish on the menu that uses an ingredient / ingredients from Woods?

I wouldn’t say favourite dish but I like sauces. A good sauce can change a lot on the plate and provide a great finish.

For example, for our famous curry sauce we use over 20 different ingredients which we source from Woods, including fantastic fresh produce and a great range of dry goods.