New head chef at Cookies Cream

BERLIN. Cookies Cream, founded in 2007 by ‘Cookie’ Heinz Gindullis, is regarded as Berlin’s pioneer of modern vegetarian fine dining. The restaurant has now appointed Patrick Ziegert as its new head chef and Viktor Gerhardinger as Head of Culinary Development — two chefs who aim to write the next chapter in the restaurant’s history together.

Cookies Cream has always stood for a cuisine with a clear ethos: vegetable-centred, surprising, precise — and always with that very distinctive Berlin character. Long before vegetarian fine dining became the zeitgeist, the restaurant focused on creative, bold dishes that continue to delight guests and critics to this day. Here, vegetables are not seen as a compromise, but celebrated as the stars of the show — grilled, fermented, dehydrated and inspired by techniques from all over the world. Seasonal vegetables and herbs come from sources including farmer Peter from Krielow in Brandenburg; whatever the season has to offer is pickled and fermented, ensuring that fine, vibrant flavours make their way onto the plates even in winter. Since 2018, the Michelin Guide has consistently awarded Cookies Cream one star.

In Patrick Ziegert, Cookies Cream has gained a head chef who combines ambition, composure and leadership. As a young chef, he once applied for a position at Cookies Cream. Now he returns as head chef. He gained his experience at venues including Freustil on Rügen (1 Michelin star) and Rote Wand Chefs Table in Lech am Arlberg (2 Michelin stars). He also spent three years as head chef at Crackers in Berlin and is therefore already very familiar with the world of Cookies. Patrick Ziegert brings a clear culinary vision with him: he aims to further refine the restaurant’s signature style — with precision, excellent product quality and a cuisine that balances flavours boldly yet delicately. His signature style is already evident in the new tasting menu.

“Taking over Cookies Cream is an honour for me — and exactly the kind of challenge I love,” says Ziegert. “Thinking in terms of vegetarian and vegan cuisine at this level demands a great deal of creativity, precision and sensitivity. That is precisely what appeals to me: developing dishes from what each season brings that are clear, surprising and full of flavour.”

Joining him on the team is Viktor Gerhardinger as Head of Culinary Development. With experience as head chef at Tian in Munich and sous chef at the two-Michelin-starred restaurant Mraz & Sohn in Vienna, he brings great technical precision, a modern vegetable-first approach and a keen eye for detail. Together with Patrick, he will help shape the culinary development of Cookies Cream and further strengthen its consistency at the highest level.

“Cookies Cream is a culinary institution. I am very much looking forward to further developing this establishment’s identity and inspiring guests with our very own vegetable-based cuisine,” says Gerhardinger. Cookie Heinz Gindullis adds: “For thirty years, I have relied on people I truly believe in — not on the safe route. I know Patrick; I know what he’s capable of, and I know how he leads a team. Viktor brings a depth of creativity and craftsmanship that inspires me. A top-class restaurant is born where professionalism and a love of the work come together. Our team has both — and that’s exactly what you feel as a guest.”

The current tasting menu is served in 5, 6 or 7 courses, with vegetarian or vegan options. Patrick’s first menu showcases imagination, technical precision and a clear vision: it begins crisp and fresh, evolves through herb-rich and hearty courses, and concludes with a fruity and light finish of rhubarb, strawberry and macadamia. The popular signature dishes, including the legendary Parmesan dumplings, remain on the menu. Guests can choose between a wine pairing by sommelier Hai Trinh, a non-alcoholic pairing by Head of Bar Sam Doyle, or a combination of both. To ensure every detail is perfect, the kitchen, service and bar teams work closely together under the restaurant management of Anne Cremer.