In a chef's mind
An Interview with
Star Chef Max Strohe
With his creativity and unconventional approach, Max Strohe has carved out a unique place in the German culinary scene - always standing out in his own way. Many also know him from television, where he regularly surprises audiences with his sharp humor and bold ideas. His unique style of pushing the boundaries of taste has earned him not only a Michelin star but even the Federal Cross of Merit.
In conversation with KAYA&KATO founder Stefan Rennicke, Max Strohe takes us into his world, offering a glimpse behind the scenes of the creative chef. He shares how, in an industry that often places rules above all else, it’s possible to carve out a truly unique path.
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"The true art is always in the abstract, I believe. It’s what makes it irresistible and what gives it its uniqueness."
The Restaurant as a Place of Longing
With his Berlin restaurant Tulus Lotrek, Max Strohe set out to create a place he’d want to visit himself, serving dishes he’d love to eat. The result is a cozy, living-room-like atmosphere in the heart of Kreuzberg - a space that’s been awarded a Michelin star.
Photos: Rosa Sadnik
"I believe the best and most unique dishes come to life when you tune out what’s happening around you."