Robin Pietsch

Robin Pietsch was born in Blankenburg in 1988, and grew up in the beautiful "Blütenstadt" (city of blossoms) in the Harz region.
In 2004, Robin completed his training as a confectioner in Wernigerode, 10 km away. Under the regional master confectioner Michael Wiecker, Robin worked in the eponymous café. In 2007, he continued with training as a chef in Ilsenburg, also only 15 km away. Afterwards, Robin cooked alongside Rene Bobzin (1 Michelin Star / 1st Michelin-starred chef in Saxony-Anhalt).

In 2012, the name "ZeitWerk" was born. Here, Robin and his young team cook with a regional focus 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 used 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 paired 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 a balanced harmony.

Interview with
Robin Pietsch

Why did you become a chef?
I was somewhat influenced by my family, and during my apprenticeship as a confectioner, I already realized that this profession suited me and that it was exactly what I wanted.

What's the best thing about your job?
The variety, dealing with guests, and teamwork in my restaurants.

What has been the biggest challenge so far?
Opening my first restaurant and the associated effort to gain acceptance for my style of cooking.

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 use all food items as effectively as possible.

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

Which Nesmuk knife is your favorite and why?
Janus chef's knife 180. Simple! Straightforward! Visually stunning!

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

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

How would you describe Nesmuk knives?
Champions League!

Why is good craftsmanship (like Nesmuk knives) so important in your profession?

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

What personal connection do you have to your cutting tools?

I refer to my knives as my extended arm. Only they enable me to implement what comes to my mind.

What fascinates you about really good (Damascus) knives?
The unique and incredible quality, and especially the longevity.

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

Where do you get your inspiration from?
From my homeland, from my family, from my team, and last but not least, from this... Internet!

Zeitwerk

Awards 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 & a cuisine tip, Gustomit 7 pans, as well as the Gault & Millau with 15 points and "Newcomer of the Year in Saxony-Anhalt." Robin has already earned numerous awards. Among others, magazines such as the Süddeutsche Zeitung, Die Zeit, the Mitteldeutsche Zeitung, Stern, Welt, and many local magazines reported positively on Robin Pietsch and his work in the restaurant.

PIETSCH

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