New head chef at the Kesselhaus in Osnabrück

OSNABRÜCK. In the Fledder district, right in the heart of Osnabrück’s industrial area, the Kesselhaus restaurant has established itself as a fixture on the German restaurant scene since it opened in 2019. The restaurant, owned and run by Thayarni Garthoff (née Kanagaratnam), has been awarded a Michelin star every year since 2020. Now a new chapter begins: Constantin Krauß will take over culinary responsibility at the Kesselhaus from 1 August 2026, succeeding Randy de Jong, who is moving on to new challenges. Krauß most recently served as sous-chef at the three-Michelin-starred restaurant The Table Kevin Fehling in Hamburg.

The 27-year-old from Kiel laid the foundations for his career with his training at the Steigenberger Conti Hansa in Kiel – and with the early ambition to be among the best in his field. It was precisely for this reason that he subsequently moved to Stuttgart, where he worked as a demi-chef and commis de cuisine at the gourmet restaurant Olivo in the Steigenberger Graf Zeppelin under head chef Anton Geschwendtner. During this time, he played a key role in Olivo being awarded a second Michelin star. He then graduated from the Heidelberg Hotel Management School – one of the most renowned of its kind in Germany – as a master chef and state-certified restaurateur. As Chef de Partie, he then moved to the Bareiss in Baiersbronn, a classically styled three-star restaurant, where he not only made significant technical progress under the guidance of Claus-Peter Lumpp, but also discovered and deepened his love of classic French cuisine. To further his personal development, Krauß then decided to move to The Table Kevin Fehling restaurant in Hamburg as sous-chef. There, he honed his sense of perfection and proportion – and learnt from Fehling to use memories, home and surroundings as a starting point for new dishes.

“With Constantin Krauß, a new chapter is beginning for the Kesselhaus, one I am very much looking forward to. He brings not only precise craftsmanship from some of Germany’s finest kitchens, but also plenty of motivation and a fresh perspective – and that is exactly what the Kesselhaus needs for the coming years. I am convinced that we will take the next step together,” says Thayarni Garthoff. The move to Osnabrück marks an exciting new beginning for Krauß: For the first time, he is taking on full culinary responsibility – driven by the ambition not only to defend the Michelin star, but to redefine it through his own unique style. From August, his stage for this will be the Kesselhaus’s open kitchen, which offers guests a direct glimpse behind the scenes.

Krauß reinterprets classic French cuisine, incorporating regional North German elements. This is already evident in the initial ideas for his menu: the ‘frische Briese’, an amuse-bouche of crispy seaweed brittle, slightly spicy mackerel tartare and iodine-rich seaweed salad, for example, reflects his Kiel roots on the fjord. He is reimagining his mother’s chicken fricassee, his favourite childhood dish, as a variation featuring confit guinea fowl and Albufeira sauce made from unstuffed goose liver. He also attaches great importance to engaging with local producers from the area, and initial discussions are already underway. Four evenings a week, he and his team serve a seven-course menu based on seasonal produce. On request, it is available as a five-course menu, with a choice of pescatarian or vegetarian options. On Saturdays, a shorter lunch menu is also offered.