Alumni return to the Faculty

BERLIN. This year, FACIL is celebrating its 25th anniversary – an occasion to look back on a history of training that extends far beyond the restaurant itself. At FACIL – an urban oasis high above Potsdamer Platz – a well-coordinated team transforms nature into an experience: light, complex and surprising. Earning and maintaining two stars is a challenge that can only be mastered as a team. Michael Kempf says: “We involve our young trainees right from the start, and they learn that excellence is not a static state but a daily process. The two-star restaurant is not a place for short-term fixes, but for continuous development – evolution rather than revolution.”

To achieve precision, it is necessary to constantly repeat individual steps – be it the accuracy of various cutting techniques or the precise placement of every detail when plating up. Head chef Joachim Gerner sums it up: “In the theatre, they say there are no small roles, only small actors. It’s exactly the same in the kitchen.” A distinctive feature of FACIL is that most staff members have been part of the team for almost 20 years – a level of stability that is unrivalled in fine dining. Kempf: “Our team instils in the trainees a meticulous attention to detail, respect for the ingredients – and an attitude that delivers quality every day. The training concept is complemented by a culture of positive feedback. This creates a good working atmosphere for the whole team.”

Niels Bühler, a third-year trainee, shows that this attitude resonates: “Mistakes happen, and nobody holds them against you – that keeps your mind clear and you learn to avoid them in future. When I was asked to cook one of the sauces on my own for the first time after just a few months, my trainer was right there cheering me on. That spurred me on, without me having the pressure of the two-star rating on my mind the whole time.” This pressure to live up to the accolade every evening is shared among many – and is therefore easy to bear. He will complete his training in September and join the QIU as a commis de cuisine.

Tim Lentl has also come through the school of two-star cuisine at FACIL. The new head chef at QIU had already finished his training when he joined the team, but he was a newcomer to the Michelin-starred top flight. “Alongside technical refinements, I’m definitely taking the mantra with me: quality stems from attitude,” says the 28-year-old. This mantra is not a quote, but the essence of what sets FACIL apart as a training centre: knowledge and attitude are passed on here in a concentrated form – through clear standards, routines and a team that remains curious even after decades. Like all staff at FACIL, Lentl is also characterised by his own commitment to continuous personal development. This ensures that standards remain consistently above average and the kitchen remains innovative.

Since opening in 2001, more than 60 young professionals have successfully completed their training at FACIL – currently, seven trainees are learning their trade in the kitchens of the QIU and FACIL restaurants as well as in the breakfast service. The fact that there is never a shortage of new talent is also down to the family-like working atmosphere at the privately run The Mandala, which is certified as a DEHOGA TOP training establishment. Lutz Hesse, Managing Director of The Mandala Berlin, sums it up: “We are delighted that many of our former trainees have found their own distinctive styles and are successful. We do not view training as a mere formality, but as the foundation for long-term development – both professionally and personally, with care, consistency and on an equal footing.” Thus, 25 years of FACIL also mean 25 years of training at the highest level.

To mark the 25th anniversary, some of the most renowned alumni are returning to the kitchen to cook the anniversary menu together on 5 July 2026: Sarah Hallmann (owner of Hallmann & Klee, Berlin), Jonas Zörner (head chef at Lorenz Adlon Esszimmer, Berlin), Wenzel Pankratz (Forsthaus Strelitz), Maximilian Kindel (Birds in the Kitchen, Berlin) and David Höller (Aufrecht & Melcher at Hotel Affalterbach) represent the many graduates who are now part of Berlin’s and Germany’s top-tier gastronomy scene.