New head chef at astrein

COLOGNE: Eric Werner's Michelin-starred restaurant astrein is celebrating its 5th anniversary this year. Half a decade in which the restaurant has made a name for itself in Cologne's fine dining scene and far beyond. At the big anniversary celebration on 28 October 2024, Eric Werner introduced his former sous chef Mona Baumgarten to the press and numerous guests as the new head chef at astrein.

"Our fifth anniversary is a real milestone and proof that we are on the right track with our passion and creative dedication to cooking as well as the relaxed, informal feel-good atmosphere at astrein," says Eric Werner. "I would like to take this opportunity to thank my entire team for their perfect collaboration and fantastic commitment!"

Eric Werner thinks highly of his employees. On 28 October 2024, he handed over the reins in the kitchen to Mona Baumgarten. Baumgarten has worked alongside Eric Werner as deputy head chef at astrein Köln from day one. Previously, the "flavour pioneer" worked at Kasper's restaurant (one Michelin star), Viktor's Fine-Dining by Christian Bau (three Michelin stars) and the Résidence in Essen (two Michelin stars).

"Now, after five years, is exactly the right time to hand over the management of the kitchen to Mona," explains Eric Werner. "She not only has the talent, but also the vision to lead the kitchen into the future with her style." Resting on his laurels and success is out of the question for the Michelin-starred chef: "The fine dining scene is constantly evolving, which is why Mona and I are continuing the culinary journey at astrein together with a breath of fresh air and new, creative approaches," says Werner. So guests can be excited!

Mona Baumgarten comments: "It's an honour for me to take on this responsibility and I would like to thank Eric from the bottom of my heart for his trust in me." The 32-year-old is aware that she has big shoes to fill and is approaching the new challenge with enthusiasm. "I'm really looking forward to bringing my love of cooking to our guests' plates with creativity and setting new accents," says the newly appointed head chef.

Baumgarten has been working at Werner's fine dining restaurant since 2019. She previously worked as Chef de Partie at Kasper's restaurant (one Michelin star), as Chef Patissière at Viktor's Fine Dining by Christian Bau (three Michelin stars) and as Chef de Partie at Résidence in Essen (two Michelin stars). In this interview, the 32-year-old talks about what drives her in the kitchen, which foods she particularly enjoys working with and how she and Eric Werner came together:

What's the first thing you do when you start work in the astrein kitchen?

When I arrive at work, the first thing I do is drink a black coffee and a still water while I get an overview, carefully inspect the goods and get started with the preparations in the kitchen.

What's a typical phrase you say in the kitchen?

"Don't roast it too dark", because if the ingredients are roasted too much, they lose their flavour, aroma and special texture. My colleagues already know this phrase too well (laughs).

What first flavour and smell do you remember from your childhood?

I remember the intense, sweet yet slightly sour flavour of wild strawberries, which I still love to use today. In combination with puff pastry and vanilla sorbet, we create delicious desserts with wild strawberries. The first smell that comes to mind and reminds me of my childhood is that of warm rice pudding.

What are your favourite foods to work with?

Basically, I appreciate all foods and enjoy preparing them. However, I particularly like seasonal produce such as truffles, porcini mushrooms, hare and rosehip, which always inspire me to create new, creative dishes.

What drives you up the wall in the kitchen?

When fat splashes on the floor, it almost drives me up the wall (laughs). There's a risk of slipping on the floor. It slows you down and distracts you from cooking. That's why the floor must always be grease-free.

You are also responsible for training management at astrein - what fascinates you about this job?

I like getting young people excited about our creative profession and the technical aspects and supporting them in their development - whether it's school pupils doing an internship with us or our young, dedicated chef trainees.

How did Eric and you get together?

Eric and I have known each other for many years. We already worked together at the Résidence in Essen. After Eric moved to the Himmel un Äd restaurant in the Wasserturm, we stayed in friendly and professional contact. When he opened the astrein five years ago, he offered me the position of deputy head chef and I was delighted to follow his call to Cologne. A very good decision that I have never once regretted.