Nesmuk Botschafter Jürgen kettner

Jürgen
Kettner

The Styrian-born top chef previously cooked with Robin Pietsch and opened the restaurant Pietsch by Kettner in Wernigerode in 2020, which earned a Michelin star after 6 months. Gault Millau named Jürgen Kettner one of the young talents in Germany.

He completed his training in Essen's 2-Michelin-starred restaurant Residence, under the leadership of his current friend and mentor Berthold Bühler. Later stages of his career included Stefan Hermann's Bean&Beluga in Dresden, Victor's Fine Dining by Christian Bau & Restaurant Schongrün in Bern. In Saarbrücken's Esplanade, he worked alongside Silio del Fabro as a Sous Chef.

After his success in Wernigerode, he moved back to the Ruhr area to Essen, where he met Wiebke Meier. Together with her, he is now fulfilling his dream of owning his own restaurant with Kamota. Wiebke Meier has many years of experience in managing and organizing various restaurant concepts.

Nesmuk Botschafter Jürgen kettner
Kettner Gericht

Interview

Why did you become a chef?

Because I love to make people happy with food and our service work.

What is the best thing about your profession?

The variety and the exchange.

 

How important is sustainability in fine dining?

Very important. Since guests are also acting more sustainably, we must lead by example.

 

What does respect for food mean to you?

It is important, if not the most important point in our profession. Because we consume it.

Which Nesmuk knife is your favorite and why?

I like the products in general, I don't have one favorite but rather a favorite for each area. I think the Slice, in its normal and extended version, is the perfect knife for filleting fish. The bread knife is by far the most ingenious bread knife I've ever held.

Why are good tools so important in your profession?

Because the chain of appreciation from processing to the guest is very important to us, and it allows us to prepare the product in the best way possible. Be it a very sharp knife for cutting chives to get the best and freshest taste from the product.

 

How do you bring sustainability into your business?

We work very closely with all our producers to create high transparency. We are also happy to communicate this externally to raise awareness.

What sets Nesmuk knives apart from others you have worked with before?

The long-lasting sharpness, the handling over time is magnificent, and of course, it's still a true feast for the eyes.

kettners kamota

Austrian dishes for sharing – regionally connected, imaginatively refined with Japanese influences. There is often a very special magic in simple things, which we want to ignite with our interpretation of Styrian cuisine. We simply call it "New Austrian."

Kettners Kamota