New head chef at Schmidt Z&KO

BERLIN: Gerrit Wensing from Rutz Zollhaus is the new head chef at Schmidt Z&KO Berlin. Gerrit Wensing, who previously worked at Rutz Zollhaus, has been the new head chef at the epicurean concept store Schmidt Z&KO in Berlin-Friedenau since the middle of the year. His menu is characterised by regional and down-to-earth accents, and with Gerrit Wensing, the renowned Berlin restaurant Schmidt Z&KO has filled the vacant head chef position from within its own ranks. The 30-year-old was previously deputy head chef at Rutz Zollhaus under head chef Florian Mennicken for four years. With the change within the company group - the Schmidt Z&KO, like the Rutz and Rutz Zollhaus restaurants and the Schmidt wine shop, is managed by Anja and Carsten Schmidt - the new position is a logical next step in Gerrit Wensing's career.

With Rutz DNA and wide-ranging top gastronomy experience

"It is a great honour to receive the trust of the Schmidt family and to continue to develop this special establishment with new impetus," says the Münsterland-born chef. He also looks back on his previous position: "The last few years at Rutz Zollhaus were formative for my personal and professional development. I am very grateful to Florian Mennincken for that."

Further prerequisites for setting new culinary accents at Schmidt Z&KO with fresh ideas, a passion for high-quality regional products and a clear commitment to contemporary German cuisine were laid by his stays abroad and his positions in top gastronomy such as at the "Louis C. Jacob" in Hamburg or the former "La Vie" in Osnabrück.

Significant new impulses

Whether it's ceviche of Holstein salmon trout with buckwheat, elderberry and dill or terrine of black-feathered chicken with pea hazelnut cream, onion greens and chard - the dishes on the evening menu (Thurs-Sat from 6 p.m.), which are available in a monthly changing menu and with absolute freedom to choose from the à la carte selection of your own menu, make the clear regional and down-to-earth orientation clear. In the wine bar part of the concept, snacks from the snack menu (Tue-Sat from 3 pm) such as coppa from Swabian-Hall pork, sweet and sour pickled vegetables and a selection of regional cheeses are tempting.

As before, guests at Schmidt Z&KO can choose from the extensive range of bottled wines from Germany, Austria, France, Italy, Spain and Portugal in addition to a wine accompaniment and non-alcoholic drinks and only pay a moderate corkage fee on top of the shop price. The series of events popular with guests, such as pop-ups and guest chefs, as well as the popular cookery courses full of communication and conviviality, will also be optimised and continued. "Gerrit Wensing's experience in the event sector at Rutz Zollhaus makes him the ideal choice as head chef at Schmidt Z&KO," says Managing Director Anja Schmidt.