Why did you become a chef?
Through a chance internship – originally to fill time. Then the profession grabbed me.
If I hadn't become a chef, I probably would have been a perpetual student, and then still become a chef anyway :-)
My style can best be described as:
Uncomplicated, intense and hearty (yes, fatty) comfort food for every day.
Who or what has shaped me?
I have learned a great deal at every stage of my working life. Whether it was in Michelin-starred restaurants, catering, on cruise ships, or in chain restaurants. Each of these stages has contributed equally to what I do now.
That spurs me on.
The many regular guests motivate my team and me every day, as if it were the first, to give our all and to continually work creatively on our menu and the overall concept. We are far from finished here.
My biggest mistake was:
There wasn't really a big one. But we make a lot of mistakes here, almost daily. True to the motto „learning by losing“! And that's wonderful.
I am proud of:
The approximately 250 guests EVERY DAY now. I would never have dreamed of or expected that.
That's what I want to achieve:
I want to make HENNE.Weinbar an institution in Cologne that, even after 30 years, continues to provide happy and satisfied guests day after day.
Cologne is fine dining because…
...the culinary scene here has become so diverse. You could spend a week in Cologne without any problems and visit two different fantastic restaurants every day for lunch and dinner. I think that's wonderful!
Sustainability in the kitchen and operation I find...
…a necessity by now, on a small and large scale. We also cook with international products, but we always try to move in the right direction on all topics.
I find personnel sustainability much more important. We are trying to lead by example in the industry and make the profession attractive to young and old people alike. This is a win-win situation, whether it's solving general staffing and personnel problems or simply reducing our own staff turnover.
How do you relax?
I absolutely love going out, preferably with my family. That's how I recharge my batteries.
What do you cook at home?
„Cacio e Pepe“ pasta is always a good choice, but at the moment it's Neapolitan pizza from my OONI :-)
