In a gastronomic landscape that is constantly evolving, only a few Luxembourg institutions manage to honour their heritage while embracing modernisation. Kaempff-Kohler, founded more than 103 years ago, is one of them. This culinary house built on a powerful legacy is now entering a bold new phase of transformation.
At the heart of this shift stands a united leadership trio: Christian Kaempff, co-shareholder of the family business alongside his brother Guill Kaempff, guardian of its unwavering commitment to culinary excellence; and Charlotte Pellissier Tanon, the new General Manager who joined earlier this year.
Together, they embody a transition that is both strategic and deeply human, one that respects the integrity of the Maison while opening doors to innovation, structure, and long-term ambition.
At the headquarters in Niederanven, Christian Kaempff speaks with the quiet assurance of someone who has lived in every corner of the business since childhood. His earliest memory? Selling eggs at the local market aged five, back when everything was sold loose.
“I see myself as the guardian of our taste and of the values passed down through the generations,” he explains. “You cannot lead a family business if you don’t believe deeply in what your parents and grandparents built.”
Charlotte Pellissier brings a distinct perspective shaped by years of executive experience: structure, methodology, digital savvy, participatory leadership. Her first months were dedicated to observing, listening, understanding the teams, the people, products and habits, before introducing tools, processes and a new managerial framework.
Their collaboration rests on three essentials: shared vision, daily trust, and transparent communication. It is a governance model where strategic alignment matters as much as personal synergy. “You cannot move forward if one goes left and the other goes right,” Charlotte notes.
Honouring Classics While Embracing Evolution
Innovation at Kaempff-Kohler never comes at the expense of the pillars that shaped its reputation. Signature products, famous catering dishes, artisanal pâtés, terrines, traditional desserts, ice creams, all remain essential touchpoints for loyal clients. Among them, the Riesling pâté created by Christian Kaempff’s grandfather in 1922, and the Pinot Noir pâté later developed by his grandson in 2005, stand as emblematic symbols of the maison’s heritage.
As consumer expectations evolve in a country shaped by 170 nationalities and a growing sensitivity to sustainability, the caterer is careful to adapt. “The core of our range remains traditional, because that is our identity,” Christian explains. “We innovate, yes, but within the universe of French and Luxembourgish gastronomy. We’re not going to reinvent ourselves as an Asian or Italian concept. At some point, you must stay true to who you are.”
That does not prevent Kaempff-Kohler from integrating vegetarian and vegan alternatives, guided by seasonality and local producers. “People want to eat well, and they are increasingly sensitive to carbon footprint,” he adds. “Slow food is important. Authenticity is important. And even in an international country like Luxembourg, clients appreciate local cuisine, it’s part of integration.”
Digital Acceleration, New Formats and a Reimagined Customer Journey
Unlike many legacy brands that rush into digitisation, Kaempff-Kohler is taking a measured, purpose-driven approach. The transformation unfolds in layers, each aligned with the Maison’s commitment to craftsmanship and quality, from internal tools that streamline operations to external channels that meet a younger, more international and digitally fluent Luxembourg.
New systems now reduce duplicated tasks and free teams to focus on what matters most: the product. Communication, meanwhile, is shifting toward more dynamic formats, including TikTok, offering a backstage look at artisanal savoir-faire to new audiences. Digitalisation also reshapes how clients interact with the house: from enhanced Click-and-Collect pathways to self-order kiosks currently under study.
“The principle is the same,” Christian smiles. “Ease, freedom, inspiration, but applied to pâtés maison, seasonal salads or the chef’s daily suggestion.”
Growth is equally anchored in geographic expansion. Kaempff-Kohler today operates two restaurants: the historic Niederanven site and Komptoir K’, recently opened on Place Guillaume, and three boutique-shops: the flagship at 10 Rue du Curé, the cheese boutique at number 18, and BREAKK Kirchberg, a modern takeaway concept launched earlier this year in the city’s transport hub.
All outlets are supplied by the production atelier in Niederanven, which also houses the headquarters. The group employs around 70 people, including apprentices and interns, and reports an average annual turnover of approximately €5.8 million over the last three years.
This acceleration extends to the Maison’s growth strategy. Catering, B2B corporate events and B2C private occasions, continues to evolve, while retail strengthens across dine-in boutiques and a fast- growing takeaway segment driven by office districts.
A Human-Centred Leadership Philosophy
Transformation is not only about technology or product. For Charlotte, one of the most important pillars is people: team structure, role clarity, managerial empowerment, and creating a culture where each employee understands their purpose.
“You can’t expect motivation or belonging to appear by itself. You build it,” she insists.
Training, operational improvements and leadership development programmes are being introduced progressively, always with respect for the company’s rhythm and teams.
Christian Kaempff summarises their approach with simplicity: “Our three core values remain unchanged: excellence in the product, excellence in customer service… and excellence in the way we treat our people. Without our teams, none of this would exist.”
This shared philosophy, far from a top-down model, embodies a leadership that is collective, inclusive, and deeply European in its ethos.
Looking ahead, Christian and his brother Guill are preparing one of the most significant milestones in the company’s recent history: the opening of an 11-suite boutique hotel in 2026, housed in the same building as their recent Komptoir K’ restaurant on Place Guillaume. Each suite, 60 square metres of comfort and understated elegance, will embody a new vision of hospitality anchored in digital fluidity. “It’s a new hotel management concept we want to implement,” they explain, aiming to offer guests a seamless, tech-enhanced experience while preserving the warmth and authenticity that define the Kaempff-Kohler brand.
Moving Forward Without Forgetting Its Origins
Kaempff-Kohler has lived through wars, crises, shifting tastes and profound demographic changes.
Today, it enters a new chapter as a heritage brand modernising with intention. A culinary house that preserves its craftsmanship while embracing digital fluency, fresh consumer expectations and a new appetite for innovation.
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