The German Gault Millau Chef of the Year 2014 has been praised for his precision and product obsession while at the same time offering sensual and witty creations. Out of seemingly simple products he developed haute cuisine with his own contemporary style which perfectly combines the flavours and textures of the most excellent ingredients.
He learned his craft in Germany’s leading kitchens, training with chefs and . His restaurant Reinstoff in Berlin is located in a slightly hidden address and with the stunning interior design concept and his extraordinary cuisine, Achilles offers a unique and atmospheric dining experience.
After only eight months of opening Reinstoff, the restaurant was awarded a Michelin star and has done nothing but excel since.
|Describe your culinary philosophy in 5 words…
Elegant, modern, authentic, unconventional, light
How did you feel when you were awarded your first Michelin star?
I was first of all very surprised and somehow overwhelmed. It took me weeks to understand and finally realize that I had won the lottery with this first star.
What is your greatestinspiration?
Life in Berlin!
What three things would you take to a desert island?
If you only talk about things, it would be sunscreen, a good and sharp knife, and one box of Heyman Löwenstein, Riesling Uhlen, Großes Gewächs. If I can also take human beings, it would of course be my partner Sabine and my son.
- 2 Michelin stars
- 18 Gault Millau points
+49 30 3088 1214