A fresh start at the BOK in Münster

MÜNSTER. A new chapter is beginning at the BOK (Brust oder Keule) restaurant in Münster’s Kreuzviertel district. Head chef Laurin Kux is leaving the restaurant of his own accord to pursue a new career path. Over the past four years, he has helped shape BOK, giving the restaurant its distinctive style and earning it a Michelin star. “We would like to thank Laurin Kux for everything he has done for BOK and wish him all the best for the future,” says owner Christian Schütt.

The BOK has prepared carefully for this transition. On 1 July, Johannes Kemper, previously sous-chef at the BOK, will take over culinary responsibility as the new head chef. He will also steer the BOK’s future as a co-owner. Johannes Kemper has been an integral part of the team for three years and has played a key role in shaping the restaurant’s development. Previously, he worked as sous chef at the Hanover-based restaurant “Jante”, which has been awarded two Michelin stars. “Johannes brings experience, composure and creativity to the role – and he knows our restaurant inside out. He is the right person for this next step,” says owner Katrin Schütt. Kemper’s cuisine combines fine craftsmanship with a personal touch and relies on close collaboration with regional producers.

Celia Brietzke is a WSET-certified sommelière and will in future be responsible for wine pairings and the guest experience. Her focus is on wines with provenance, character and history – as well as high-quality non-alcoholic accompaniments. “Celia Brietzke shapes the BOK far beyond the wine list. With her personality and her flair for creating atmosphere, she is a real asset to our restaurant,” say the owners. In the kitchen team, too, much remains in trusted hands. Frederik Prevosti-Drees, who has been part of the BOK for many years, is set to become sous-chef. With his calm, level-headed manner and his passion for fermentation and natural ageing processes, he brings his own distinctive style to the role. The team is further strengthened by Max Bender, who, following his chef’s training at the BOK, gained experience at the three-star Hamburg restaurant “Haerlin” under Christoph Rüffer and is now returning to Münster.

“Our aim remains the same: to maintain the standard we have achieved and to build on it together,” summarises Christian Schütt. With this team, the BOK combines culinary continuity and innovation with fresh energy and entrepreneurial responsibility.