Nesmuk Botschafter Robin Pietsch

Robin
Pietsch

In 1988, Robin Pietsch was born in Blankenburg and grew up in the beautiful flower city on the Harz mountains.
In 2004, Robin completed an apprenticeship as a confectioner in Wernigerode, 10 km away. Under the provincial guild master of confectioners, Michael Wiecker, Robin worked in the café of the same name. In 2007, he continued his training as a chef in Ilsenburg, only 15 km away. Robin then cooked alongside Rene Bobzin (1 Michelin Star / 1st star chef of Saxony-Anhalt), among others.

In 2012, the name "ZeitWerk" was born. Here, Robin and his young team cook regionally connected in a kind of living room restaurant. The "Harz" deserves more attention from a culinary perspective, and under this motto, only products from local producers are served in the form of a 15-course menu. Currently, the "ZeitWerk" restaurant is considered the best restaurant in all of Saxony-Anhalt.

In 2019, Robin opened his second restaurant: "PIETSCH". Clear. Straightforward. Intense. A "counter restaurant" with clear flavor profiles, intense aromas, and first-class product quality. All of this is combined with perfection and aesthetics, as well as dedication in every detail. With only 14 seats, Robin Pietsch's team guarantees a special evening with well-thought-out dishes that are never overwhelming but always present themselves in balanced harmony.

 

pitsch restaurant
pietsch restaurant zeitwerk

Interview

Why did you become a chef?

I was somewhat influenced by my family, and during my confectionery apprenticeship, I already realized that this profession suited me and that it was exactly what I wanted.

 

What's the best thing about your profession?

The variety, interacting with guests, and teamwork in my restaurants.

 

How important is sustainability in fine dining?

Acting sustainably should not only be a principle in upscale gastronomy, but a credo for everyone. We order most of our ingredients in the immediate vicinity of our restaurants. Inventory is predominantly made by a local carpentry with regional products. Basically, sustainability not only helps nature but also saves money.

What does respect for food mean to you?

We treat all products we use with respect. We are in direct contact with many of our suppliers to utilize all food as effectively as possible.

 

Which Nesmuk knife is your favorite and why?

Janus Chef's Knife 180. Simple! Straightforward! Visually a stunner!

Why is good craftsmanship so important in your profession?

I am the quill, (Nesmuk) knives are the sword.

What inspires you?

Simply everything around me. Every situation can inspire me in some way; you just have to recognize and appreciate the situation.

What distinguishes Nesmuk knives from others you've worked with before?

They're just awesome knives. They fit very well in the hand, are well-balanced, and look outstanding. There's nothing more to say.

 

Restaurants:
Pietsch and Zeitwerk

Robin has already earned accolades in restaurant guides, such as the Guide Michelin with one star each for both restaurants, Schlemmer-Atlas with XXX spoons, Varta Guide with 2 diamonds & Tip Cuisine, Gustomit 7 pans, and the Gault & Millau with 15 points and "Newcomer of the Year in Saxony-Anhalt." Magazines such as Süddeutsche Zeitung, Die Zeit, Mitteldeutsche Zeitung, Stern, Welt, and many local newspapers have reported positively on Robin Pietsch and his work in the restaurant.

pietsch restaurant
zeitwerk restaurant