„The Fourth King“ has been Jaspreet Dhaliwal-Wilmes's moniker since his time in the gourmet kitchens of Colette and Jean-Marie Dumaine at „Vieux Sinzig“. In his royal restaurant, he combines French tradition, Indian spices, and local wild herbs. 

He became a chef to bring a piece of his Indian homeland to Germany. Many of the spices he still cooks with today, he got to know early on as a child in an Indian farming family. Thus, sustainability is a natural part of his work. „The appreciation of the food we process is clearly our focus. We combine regional and seasonal products in regularly changing menus.“ Today, he is proud that he has succeeded in building the culinary bridge between India and Cologne. Sometimes he regrets not having dared to take the leap into self-employment in Cologne sooner.

Asked about his style, he says: „I see myself as a wanderer between culinary cultures – my journey began in India and led me to Germany. Along the way, I learned a lot about French cuisine, and I'm glad to be able to experiment in my own restaurant today and dare to do something new every day.“ His training with Jean-Marie Dumaine in Sinzig particularly influenced him. „He introduced me to French cuisine and, as a wild herb specialist, embarked on a journey to India with me. There, we received the inspiration to fuse French cuisine, wild herbs, and the diversity of Indian spices.“

Jaspreet loves to get to know the unknown, create new things, and combine the familiar. He is also curious to see how he can better balance career, calling, self-employment, and private life in the future. He wants to use his time for further culinary experiments with great curiosity.

Cologne is the fourth king for Fine Food because it's where many excellent chefs with diverse cultural backgrounds and varied specialisations find each other and inspire one another!

Incidentally, „Electrician“ was at the top of his career wish list. His electrical engineering degree still pays off today, as there are always repairs to be done in a kitchen. Jaspreet tackles these himself. He's just as relaxed on a major construction site as he is at home. It just never seems to end. In his private life, the fascinating cook loves anything that can be combined with lentils, naan, okra or homemade pizza.

Let's go!