Behind every dish in our restaurants are people and the stories they tell. We would like to share one of these stories with you. Michael has been our chef at Tischlein deck’ Dich in Teltow since 2021 and has been creating fabulous dishes for our guests day after day. What makes his way of cooking so special, what gives him such pleasure in cooking, what makes a good chef and many other questions Michael answered for us in a short interview. 

What makes your way of cooking so special?           

I think my greatest strength lies in creatively presenting down-to-earth dishes. In my opinion, cooking doesn’t have to be super complicated, often a handful of fresh ingredients is enough and you have a great dish in no time. The rest is just for show, but because the eye is always part of the meal, you have to show a certain creativity to turn something simple into something extraordinary. Sometimes it’s quite a challenge, but that’s where the fun lies.

What inspired you to become a chef?      

I’ve actually always had a great desire to cook. Experimenting with ingredients and trying new things has always been fun for me and it still is. As a chef, of course, I have a completely different responsibility today, but I also enjoy passing on my knowledge and experience in cooking to my staff. 

Where do you get the ideas for your dishes?  

The ideas come from practically everywhere, but I mainly get inspired by classic cuisine and try to improve a few little things every now and then and combine things in a new way. Especially here in Teltow, local and seasonal products are very important and I always try to incorporate them into my dishes as much as possible. 

What are the special culinary features of the region around Teltow?            

There is simply a wide range and the best thing is that there really is something for everyone. I can think of fish and game in particular. You can also get great mushrooms in Teltow and pretty much the best asparagus you can buy in this country. Then of course there are the Teltower Rübchen, where people from the surrounding area are always happy when they see that we also include ingredients directly from the region in our dishes.

What personal qualities do you need to be successful in a restaurant kitchen?       

I think one of the most important qualities of a good chef is the desire to surprise his guests every day and also to always be brave to try new things. Good humour and a good sense of humour are of course always part of the equation, in order to keep a cool head and not panic even in stressful and challenging situations.

What is your personal favourite dish and which country’s cuisine interests you the most?         

Boulette with fried potatoes. Might sound simple, but it’s actually hard to get right to the point. If it’s perfectly prepared, there’s nothing better for me. So perhaps it comes as no surprise when I say that German cuisine is my favourite. Of course, I’m also interested in other national cuisines, but I find German cuisine can be so versatile that there are always new things to discover.

Do you have any hobbies outside the kitchen?                

I have an old VW T2 that I’m quite proud of and I like to tinker with it and keep it in good shape. Then I also like to drive it out into the countryside with my family for camping. That’s my perfect balance to the sometimes stressful everyday life in the kitchen.