Featured Chef

Jan Hartwig

We catch up with Chef  Jan Hartwig and get his take on the future of the industry 

Michelin- starred chef JAN HARTWIG 

1. Can you tell us about your current role?

I feel pretty good and encouraged in my work, as our restaurant is fully booked every evening. I can give my creativity free reign, because the general manager of the Hotel Bayerischer Hof, Ms Innegrit Volkhardt, strengthens my position, which cannot be taken by granted. Furthermore, Munich is a very interesting city, which attracts a wide range of national and international guests. We believe that by thinking creatively, working independently, taking responsibility and moreover by enjoying the work we are able to offer our guests the best quality. 

 

2. What has been some of the highlights of this position?

Of course, to be honoured with the third Michelin star and getting the support from Innegrit Volkhardt to cook everything the way I prefer.

 

3.Can you tell us a bit about your career before this current position?

Every position I have held so far was significant to my further development. But my time in the three-Michelin-starred restaurant “Aqua“ in The Ritz-Carlton Wolfsburg with Sven Elverfeld was the most significant.

 

4.What do you see as the biggest challenges facing the industry at the moment?

Unfortunately, our society is cooking less than in former times and as a result they resort convenience products. This affects one’s health and also the cultural good fades away. It is a pity, that less people spend their time cooking and sitting together and chatting around the table over a good meal.

 

5. What do you see as a possible solution to the growing shortage of chefs?

The main aspects are the work-life-balance and the remuneration, for sure. We are not affected of the growing shortage of chefs, because we are a renowned restaurant in a great city. Many restaurants with excellent cuisines, face this problem just because their inappropriate location. The learning progress has to start in the costumers’ heads. Expending more money for good quality, safes workplaces. 

WHAT WE STAND FOR.....

URGENCY

Our clients often contact us in urgent need. We understand this and act with a sense of urgency to find a solution

SERVICE

Our clients don't work 9-5 so neither do we. We are here to help around the clock

CERTAINTY

You are relying on us to serve your customers. That's why we only use chefs that we know and trust

GROWTH

We love to grow and are here to help our customers and staff to grow as well

INTENTION

We act with a purpose in mind, to fulfill the promises of our brand and deliver the best possible service for the industry

DEVELOPMENT

We aim to create an environment that fosters the personal development of our chefs, internal staff and our customers