As a trained chef, he has worked at several renowned establishments, including Restaurant Dallmayr**, Atelier im Bayerischen Hof**, Restaurant Königshof*, and Gourmet Restaurant Christian Bau***, to name a few.
Since April 2015, the native Frisian has enriched the team at Schlossrestaurant Camers* with exciting and new creations, enchanting guests daily with his culinary skills. As a perfectionist, it is important to him to create the perfect dish for every guest: "I don't just love the organic produce from Gut Eichethof. I love food in general. And I enjoy refining it or thinking about the story these natural works of art can tell. And how nature has gifted us with such a variety of options."
Florian Vogel
Interview
Why did you become a chef?
"My first exposure to cooking was during an internship in high school. It quickly became clear to me that I would pursue chef training after graduation. This didn't stop me from doing more voluntary internships, which solidified my decision. I discovered my love for the profession during my apprenticeship. I was lucky to work independently and 'cook a fixed station' during my training."
What's the best thing about your profession?
"The diversity and the various opportunities that this profession brings. The whole world is open to a chef.
Making guests happy with what you can get out of food."
How important is sustainability in fine dining?
"Very important! In my opinion, fine dining has a role model function and should live up to this responsibility. But of course, this applies not only to fine dining."
How do you bring sustainability to
your restaurant?
"For example, we process wood from our own forest; we use herbs, plants, and flowers we've sown ourselves. We get vegetables, beef, pork, chicken, and turkey, among other things, from the castle's own Gut Eichethof. We try to use the entire product.
We also, for instance, make our own tofu from our own soybeans."
Which Nesmuk knife is your favorite and why?
"The Slicer knife – it's very versatile. I use it for filleting fish, portioning meat, cutting vegetables – it's optimal for various cutting techniques.
And then there are the serrated knife and the chef's knife, which are next on my list."
Why are good tools so important in your profession?
"Firstly, it saves a significant amount of time, which should not be underestimated. Secondly, ergonomics are highly important: good tools fit well in the hand, allowing for long periods of fatigue-free work; consistent pressure can be applied; the mouthfeel of the processed foods improves."
What inspires you?
"Nature, foreign countries and cultures, my surroundings: family and friends, and not least, food itself."
What does respect for food mean to you?
"For me, respect for food is closely linked to how it's handled. Food should be handled economically and with appreciation. This includes not only maximizing the use of a product but also its appropriate price. We have a great responsibility towards food and living beings!
During the pandemic, we helped on our organic farm, Gut Eichethof. The work there was incredibly grounding. When you process what you grow yourself, following the path from seed to harvest, for example, you see what's in a product. Then to refine this product... there's hardly anything more beautiful, it fills you with pride!"
Camers Schlossrestaurant
The philosophy of "Gut Eichenhof," from which the food is sourced, focuses on ecology, autonomy, sustainability, and the pursuit of the highest quality. Florian Vogel's skill consistently impresses testers from Gault & Millau and the Guide Michelin. They have awarded him an excellent 15 points and one star, respectively.
The restaurant's interior is clearly structured, exuding a calm and warm ambiance. The stylish and pleasant atmosphere is underscored by natural materials like wood and earth tones. In summer, the beautifully situated rooftop terrace is used for delightful moments.