Born in Austria, Frank has enjoyed cooking since his early childhood. He trained at the four-star Wende Hotel in Neusiedl am See before going on to work at Steirereck in Vienna - arguably the best restaurant in Austria. Later on he worked as sous-chef at the renowned Interalpen Hotel Tyrol under the culinary guidance of Christoph Zangerl (18 Gault Millau points). These two stations notably formed him and prepared him for his career move to the German capital. In 2010, aged 29, Sebastian moved to Berlin to become head chef at the legendary HORVÁTH restaurant. He earned his first Michelin star within a year. The second star came in 2015, just a year after he and his companion Jeannine Kessler had taken over the restaurant as owners. The restaurant also has 17 Gault Millau points.