Interview with Robin Hofmann and Patrick Grieshaber

The young Michelin-starred chefs Robin Hofmann and Patrick Grieshaber have been running the Kuno 1408 restaurant in Würzburg since the beginning of 2024. In an in-depth interview with Restaurant-Ranglisten.de, they provide insights into their collaboration, their culinary approaches and the challenges they overcome together.

Robin Hofmann, who previously worked as sous-chef at Kuno 1408, was surprisingly appointed head chef after his predecessor left the restaurant. "I was definitely delighted, I also saw it as a compliment, but also as a very big task," he explains. Patrick Grieshaber previously worked at the Clara restaurant in Erfurt. The two have known each other since their time at the Stock resort in Austria and describe themselves as close friends.

The two chefs share responsibility and tasks in the restaurant. "We divide up the tasks flexibly. Sometimes Robin takes care of the office work, sometimes I do, and that leaves us both enough time to be in the kitchen." This division of labour allows them to express their creativity while ensuring high quality.

In the interview, Hofmann and Grieshaber talk about their culinary approaches and favourite dishes. They are particularly proud of their dishes with fish and meat combinations as well as their vegetarian creations. One highlight is the "Three kinds of mussels" course, which combines different types of mussels with different preparation methods. "We want a lot to happen in the mouth in one spoonful." is how they describe their philosophy.

Vegetarian dishes play an important role at Kuno 1408. The chefs like to experiment with different vegetables and techniques to develop interesting and flavourful creations. "We want to appeal to people who actually eat meat." One example of a successful vegetarian dish is the "Pommes Fondue", which combines various potato preparations with mushroom cream and leek jus.

Although Hofmann and Grieshaber are still at the beginning of their careers, they have clear goals in mind. They want to continue to develop innovative and high-quality dishes while finding and refining their own style. "We've done relatively well so far," say the two young chefs. They are convinced that they can still achieve a lot through their collaboration and creativity.