CHEFS

Ollysan

Born in Berlin as a member of a gastronomic family, Ollysan learned the art of cooking from a very young age. Later he followed other interests, explored the horizons and fell in love with the art of Japanese cuisine. Soon he became a true master, encountered star chef Mario Lohninger to acquire the Michelin star for the restaurant Silk, part of Sven Väth’s Cocoon Club in Frankfurt. Recently he achieved 14 Gault Millau points for his temporary restaurant Kokoro in Munich. His sushi mastership is guided by creativity, curiosity and 100 percent heart and soul (Japanese: “kokoro”).

Jan-Uwe Reiss

The woods of the countryside, the hunters of the region, the deli around the corner, the farmers of the local market - Jan-Uwe Reiss is a chef de cuisine full of wanderlust, a hunter for quality and freshness. His cuisine is regional and wild, full of inventions. Most recently he mastered his skills at the famous Hotel Adlon Berlin on an International level.