Chef Jan Hartwig has carved a unique path through the world's diverse dining landscapes, becoming a key figure in the hospitality sector. Starting his career at prestigious establishments, he laid a solid foundation for a journey marked by collaborations with notable personalities and stints at some of the world's most celebrated restaurants. Hartwig's journey has taken him from the dynamic food scenes of major European cities to leading Restaurant Atelier in Munich, demonstrating his commitment and expertise. In addition to his role at Atelier, his time in the hospitality industry is characterized by a dedication to refinement and leadership. Writing exclusively for ChefHire, Hartwig shares the valuable insights he has gained from his extensive background and his systematic approach to the modern challenges facing the hospitality sector. His story not only highlights his own achievements but also serves as an inspiring guide for those starting their professional journeys in restaurant and chef jobs near them.
Michelin- starred chef JAN HARTWIG
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.
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.
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.
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.
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.
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