New Executive Chef at BEAST BERLIN

BERLIN: Philipp Bergk is well-known and, above all, well-connected in Berlin's restaurant scene. The experienced chef has worked for Roland Mary's Gast Art Restaurations as Executive Chef for the past five years. Now the 45-year-old is moving to the same position at the restaurants Beast Berlin, Jaeger & Lustig and Fischer & Lustig. Owner Alexander Freund admits: "I've been trying to win him over for my restaurants for years, and I'm delighted that I've finally been able to convince him." Bergk will continue to develop the culinary concepts of the restaurants and relieve Freund, who will now concentrate more on personnel and management.

Philipp Bergk will make his debut on 15 September 2024 with a new menu for the Beast Berlin restaurant on Alexanderplatz, which opened in July in the former Pressecafé. "I'm a perfectionist," explains Philipp Bergk, "and I find the division of protagonists and supporting roles on the plate outdated. Every ingredient deserves full attention." With dishes such as tuna steak and US beef, Beast Berlin will be given even more expression this autumn. Bringing Bergk on board is already proving to be a smart move for Alexander Freund: "Philipp Bergk knows how to create a good menu and maintain quality in the long term," says Freund. "His ideas will be a good inspiration for the chefs," he adds.

Philipp Bergk spent many years in Munich at restaurants such as Stefan Marquard, Blauer Bock, 181 and Momo by Heppner, until he made his way up north. He first set up his own business in Stralsund with the restaurant Stralsunder Jung, before moving to Sylt, where he first became Chef de Cuisine at the Lister Restaurant Wonnemeyer and then took over the kitchen at Walter's Hof in Kampen. He has been a Berliner by choice since 2019 and since then - as mentioned - has been Executive Chef at the restaurants Borchardt, Root in the Hotel Telegraphenamt, Traiteur at BER Airport and the Café am neuen See. "I'm now looking forward to the new tasks," says Philipp Bergk, "the restaurants are very different, but all exciting."