Mirko Gaul started his career as an apprentice in the kitchen at the Hyatt Hotel Cologne and gained his first experience as commis de cuisine and demi chef de partie at restaurant Da Damiano in Cologne. In 2009, he joined restaurant taku at Excelsior Hotel Ernst as demi chef de partie, where he was promoted to chef de partie shortly after. In early 2011 he was promoted to Junior Sous Chef and six months later to sous chef. In November 2011, taku was awarded a Michelin star.

In November 2012, Mirko took over as head chef in taku. In the following years, taku has held the Michelin star under his leadership. In 2016, Mirko Gaul and his team celebrated the 15thanniversary of taku.

FOUR Questions with Mirko

Please describe your culinary philosophy in five words…

Passion – authenticity – teamwork – seasonality – love

What is your aim?

Making people happy with our hard work

What is your greatestinspiration?

My family gives me a lot of inspiration – but also dining around the world

What three things would you take to a desert island?

My wife -my daughter – some bottles of beer (and water for my little girl)

  • 1 Michelin star
  • 16/20 points Gault Millau
  • 7 pan in Gusto

Excelsior Hotel Ernst

Excelsior Hotel Ernst

Domplatz / Trankgasse 1-5, 50667 Cologne, Germany

Phone: +49 (0) 221 2701