Gerd Hammes, born in 1963, is leading the culinary team at the Bleibtreu since January 2012. Before he came to the Bleibtreu he was honoured with the titel "Berliner Meisterkoch" in 1999. Gerd Hammes was a chef, amongst others, in the star restaurants of Dannenfelds/ Braunschweig, Grand Hotel of Esplanade/ Berlin, Restaurant L'ecole/ Bad Laashe, castle Solitude/ Stuttgart, Waldhotel of Sonnora/Eifel as well as in the restaurant Bruderholz/ Basel. He was announced 3rd winner with the Prixe de Cullinaire Tattinger in 1997 and the following year with Bocuse D'or for the „best meat course“. During his time as a chef at the restaurant L'ecole/ Bad Laasphe he received two Michelin stars, followed by another star in the red guide Michelin in the restaurant Harlequin at the Hotel Esplanade.

The last couple of years he was working at the Wodarz Palazzo and Pomp Duck and Circumstance, as well as at the bistro FrischeParadies (Lindenberg). His motto suits very well with the image of the  Bleibtreu to only process and offer high quality products and prepare those in a regional manner with Mediterranean influences.