Sascha Kurgan: On the way to your own style

"Ultimately, I'm still in the process of finding my own signature style," explains Sascha Kurgan, star chef at Skykitchen in Berlin, in the latest episode of the Restaurant-Ranglisten.de podcast. He has been in charge of the kitchen at the renowned restaurant for almost two years and has made a name for himself during this time.

Kurgan, who previously worked for renowned chefs such as Hendrik Otto at the Lorenz Adlon Esszimmer and Joachim Wissler at the Vendôme in Bergisch Gladbach, emphasises the importance of quality and harmony on the plate. "I try to design the dishes according to the product. It should taste good and be delicious, but also be aesthetically pleasing," he says. This combination of flavour and aesthetics runs like a common thread through his menus.

One highlight of his menu, which is discussed in the interview and described in our forum, is a dishcalled "Langoustine - Paprika, Wasabi", which is characterised by its fine balance. "I try to let the product speak for itself without overpowering it," says Kurgan, describing his approach."Egg - ramen noodles mushroom tea"and caviar also demonstrate his ability to transform simple ingredients into a culinary experience. "The caviar should not only stand out as a noble product, but also fulfil its function as a flavour enhancer," he explains.

Kurgan also talks about the challenges that come with the position of head chef. "Creativity is the hardest part. It's about balancing the menu so that the guest leaves the restaurant happy and full and wants to come back," he says. He emphasises the importance of feedback and the continuous development of his dishes. "I don't think you should put too much pressure on yourself. If guests come back and look forward to the next menu, that's a good sign."

Another highlight of the menu was Kurgan's pork dish, which impresses with its complex balance of different flavours. "The white truffle supports the dish and adds a flavourful nuance," he explains. The dessert, a bold combination of pumpkin, sea buckthorn and curry, also shows Kurgan's courage to innovate. "It's a beautiful dessert that's fun to eat," he says.

Finally, Kurgan gives an insight into his future plans and the development of his own signature style. "It's a discovery process. I think it takes time, but it's fun not to have to set limits and to be allowed to try everything," he says. With his passion and commitment, Sascha Kurgan has made Skykitchen one of Berlin's most exciting culinary destinations.