The renowned Mainz restaurant Bootshaus, formerly under the direction of top chef Frank Buchholz, is undergoing a new alignment as of 1 September. The hospitality company cuisyn is taking over the continuation of operations in Mainz Winterhafen. This transaction marks a generational change for an institution of regional haute cuisine, which had been under Buchholz's aegis since 2011.
Frank Buchholz, known as a Michelin-starred and TV chef as well as an author, and formerly honoured by Gault&Millau as 'Most Innovative Chef of the Year', significantly shaped the Bootshaus. In 2007, he was the first chef to establish a Michelin star in Mainz. The restaurant, run by him and his wife Susanne in the clubhouse of the Mainzer Ruder-Verein von 1878 e.V., developed into a highly regarded address for newly interpreted inn and bistro cuisine, appealing to both locals and day-trippers.
Continuity through proven staff
The operational continuation will be overseen by two long-standing members of staff: Lucas Kriesel will be responsible for the culinary direction as head chef, while Slim Ennakhla will take over as operations manager. Both were already part of the team under Frank Buchholz, which is intended to ensure continuity and the preservation of the restaurant's established character. Markus Langkamm, Managing Director of cuisyn, emphasised that it was primarily the well-rehearsed team of Bootshaus that convinced cuisyn to take over.
Frank Buchholz commented on the handover, stressing that with Lucas Kriesel and Slim Ennakhla from his team, he had found the right people to continue the work he had built up, together with cuisyn. Lucas Kriesel, head chef since April 2025, and Slim Ennakhla, who has been at Bootshaus since April 2023 and will be operations manager from 1 September, also reaffirmed their commitment to maintaining and developing the high quality standards and hospitality of the establishment.
Model for generational change in gastronomy
The handover of Bootshaus to cuisyn illustrates a current trend within the German hospitality industry: the generational change in owner-managed businesses. Many successful restaurants face the challenge of finding a suitable succession solution. Cuisyn specialises in continuing economically successful restaurants long-term with their existing teams, preserving their identity. Dr Rigbert Fischer, founder and managing director of cuisyn, highlighted that this represents a novelty for the company, as it is the first time it is continuing a restaurant whose identity is so closely linked to a personality like Frank Buchholz.
With this model, cuisyn shows that it can not only address classic succession situations but also operate with gastronomic brands that have been significantly shaped by a top chef. The aim is for guests to continue to experience Bootshaus in the familiar quality and atmosphere that has made it a flagship of Mainz gastronomy.
