Robin Pietsch

Robin Pietsch was born in Blankenburg in 1988 and grew up in the beautiful blossom town on the Harz Mountains.
In 2004, Robin completed training as a confectioner in Wernigerode, 10km away. Under state guild master of confectioners, Michael Wiecker, Robin worked in the café of the same name. In 2007, he continued his training as a chef in Ilsenburg, also only 15 km away. Afterwards Robin cooked among other things at the side of Rene Bobzin (1 Michelin Star/ 1.Sternekoch Sachsen-Anhalt).

In 2012, the name "ZeitWerk" was born. Here Robin and his young team cook regionally connected in a kind of living room restaurant. The "Harz" deserves more attention from a culinary point of view and under this motto, only products from local producers are put on the plates in the form of a 15-course menu. Currently, the restaurant "ZeitWerk" counts as the best restaurant in all of Sachen-Anhalt.

In 2019, Robin opened his second restaurant: "PIETSCH". Clear. Straightforward. Intense. A "counter service" restaurant with clear flavor lines, intense aromas, and premium product quality. Coupled with perfection and aesthetics as well as dedication in every detail. With only 14 seats, Robin Pietsch's team guarantees a special evening with thoughtful dishes that never overwhelm, but always present themselves in balanced harmony.

Interview with
Robin Pietsch

Why did you become a chef?
Myfamily had a certain influence on me, and during my training as a pastry chef I realized that this profession suited me and was exactly what I wanted.

What is the best thing about your job?
Thevariety, the interaction with guests and the teamwork in my restaurants.

What has been the biggest challenge so far?
Opening my first restaurant and the associated effort to gain acceptance for my way of cooking.

What does respect for food mean to you?
Wetreat all the products we use with respect. We are in direct contact with many of our suppliers in order to use all food products as effectively as possible.

How important is sustainability in upscale cuisine?
Acting sustainably should not only be a principle in upscale gastronomy, but a credo of all. We order the majority of our ingredients in the immediate vicinity of our restaurants. Inventory is mainly made by a local carpentry with regional products. Basically, sustainability not only helps nature but also saves money.

Which Nesmuk knife is your favorite and why?
Janus chef's knife 180. Straightforward! Visually a grenade!

What made Nesmuk knives different from other knives you've worked with before?

They are simply awesome knives. They are very good in the hand, balanced in weight and look outstanding. There is nothing more to say.

What words would you use to describe Nesmuk knives?
ChampionsLeague!

Why are good tools (like Nesmuk knives) so important in your profession?

I am the pen, (Nesmuk) knives are the sword.

What personal connection do you have to your cutting tool?

I call my knives my extended arm. Only they enable me to implement what comes to mind.

What fascinates you about really good (Damascus) knives?
The unique and incredible quality and especially the durability.

What inspires you ?
Just everything around me. Every situation can inspire me in some way, you just have to recognize and appreciate the situation.

Where do you get your inspiration from?
From my home, from my family, from my team and last but not least from this....Internet !

Timework

Awards in...

Restaurant guides, such as the Guide Michelin with one star each for both restaurants, Schlemmer Atlas with XXX spoons, Varta Guide with 2 diamonds & Tip Kitchen, Gustomit 7 pans, as well as the Gault & Millau with 15 points and "climber of the year in things Anhalt. Robin could already cook for himself. Among other things, magazines such as the Süddeutsche Zeitung, Die Zeit, Mitteldeutsche Zeitung, Stern, Welt or many local magazines reported positively about Robin Pietsch and his work in the restaurant.

PIETSCH

Experience Zeitwerk
PIETSCH experience