Chef Philipp Jay Meisel started off his culinary career delighting diners at Berlin’s First Floor restaurant under Matthias Buchholz. He then went on to work in some of the world’s best restaurants, under some of the world’s finest chefs: Michel Roux Jr at Le Gavroche in London, Johann Lafer at Val d’Or, Hans Haas at Tantris in Munich and Thomas Keller at The French Laundry in California. Chef Philipp Jay Meisel also honed his Asian cuisine culinary skills during a brief stint in Singapore.

Today, Chef Meisel’s cuisine is a melting pot of various cultures and influences – a product of his many varied placements and cultural forays. A menu created by Chef Meisel would typically combine foie gras with smoked almonds and rhubarb, scallops, bathed in pea veloute and Kobe beef, given a twist with pimento.

Chef Meisel recently took the helm of Die Quadriga restaurant at hotel Brandenburger Hof in Berlin, where Chef Meisel offers his guests refined dining, with classic, bourgeois, French inspired cuisine, honed with a hint of Asia. 

Restaurant Die Quadriga