gourmet chef from Ambition
In Search of the New
After completing his apprenticeship in Hanover, Executive Chef Kristian Knölke moved to Sylt to work with Michelin-starred chef Alexandro Pape, where he discovered the world of haute cuisine in northern Germany. He then trained under Euro-Toques-starred chef Matthias Rödiger on Lake Tegernsee, learning the fine art of reinterpreting traditional Bavarian cuisine in a casual and playful way. He has since brought this vision to life at HUBERTUS under his own direction.
Kristian Knölke has a knack for authenticity. For an extravagant combination of fresh, aromatic delicacies from the region. Reimagined andserved à la minute
. Whether it’s the “Alpenüberquerung” on Tuesday, the “Wälder” menu on Wednesday, or the “LebensESSENz”gourmet menu on Sunday. Because his passion for
good cuisine is rooted in curiosity and a longingto create something new
. And to be boundlessly free in the process. To make his
guests happy.
For Kristian Knölke, cooking means the essence of life. And the art of masterfully combining down-to-earth ingredients. Fresh, local produce. Creatively presented. And complemented. With high-quality ingredients from all over the world.
