Jürgen
Kettner

The Styrian-born top chef previously cooked with Robin Pietsch and in 2020 opened the restaurant Pietsch by Kettner in Wernigerode, which cooked a Michelin star after 6 months. Gault Millau named Jürgen Kettner one of the young talents in all of Germany.

He completed his training in Essen's 2 ** star restaurant Residence, under the guidance of his current friend and mentor Berthold Bühler. The later stages of his career were Stefan Hermann's Bean&Beluga in Dresden, Victor's Fine Dining by Christian Bau & the Restaurant Schongrün in Bern. At the Esplanade in Saarbrücken, he worked alongside Silio del Fabro as Sous Chef.

After his success in Wernigerode, he was drawn back to Essen in the Ruhr region, where he met Wiebke Meier. Together with her, he is now realizing his dream of owning his own restaurant with Kamota. Wiebke Meier has many years of experience in the management and organization of various restaurant concepts.

Interview

Why did you become a chef?

Because I love to make people happy with food and our server work.

What is the most beautiful thing about your job?

The variety and the exchange.

 

How important is sustainability in upscale cuisine?

Very important. Since guests are also acting more and more sustainably, we have to lead the way as role models.

 

What does respect for food mean to you?

It is important, if not the most important point in our profession. Since this is what we feed our body.

Which Nesmuk knife is your favorite and why?

I like the products in general very much, I have no favorite but rather for each area a favorite. So I find that the slice in normal and extended version is the perfect knife for
filleting fish. The bread knife is by far the most ingenious bread knife, which I was ever allowed to hold in my hands.

Why are good tools so important in your profession?

Because the value chain from the processing to the guest is very important to us and we can prepare the product in the best way.
Be it a very sharp knife for chives to cut to get
so the best and freshest taste from the product.

 

How do you bring sustainability to your
business?

We work very closely with all our producers to create a high level of transparency. create. Which we also like to carry outward to raise awareness.

What makes Nesmuk knives different from others you've worked with before?

The longevity of the sharpness, the handling over the long term is terrific and of course it is still a real feast for the eyes visually.

kettners kamota

Austrian dishes to share - homelike connected, imaginatively perfected with Japanese influences. In the simple things often lies a very special magic, which we would like to ignite with our interpretation of Styrian cuisine. We simply call it "New Austrian

kettners kamota