Michael Kempf is one of Germany’s top young chefs who worked his way up through several establishments before becoming chef de cuisine at Berlin’s FACIL, a glass pavilion in a fifth-floor roof garden, with a retractable ceiling and terrace seating. In 2003 he was awarded his first Michelin star aged just 26; his food is boundlessly inventive, emphasising natural flavours with vegetables and herbs all sourced from local markets. In 2014, FACIL gained a second star in the Michelin Guide and was significantly praised, not surprising, considering Kempf’s innovative and daring dishes like the wool pig with watermelon or the tea-spice venison.
FACIL, Postdamer Straße 3, Berlin, Germany, +49 30 5900 51234
Though he has been one of Germany’s premier celebrity chefs for several years, this summer Holger Stromberg’s star rocketed. As the cook for the national football team, his recipes have been credited with helping to propel players to World Cup glory with his athletic cuisine incorporating local ingredients from countries where the team play. Such an open attitude to international flavours has informed his cooking, which belongs to no style or movement. In 1994 aged 23 Stromberg became the youngest German chef to be awarded a Michelin star and as well as his family business in Waltrop, the Gasthaus Stromberg, he also runs Munich’s Kutchiin.
Kutchiin, Balanstraße 73, Munich, Germany, +49 89 6218 9414
Molecular cuisine, associated most with Ferran Adria and Heston Blumenthal, is the application of scientific techniques to cooking through the likes of vacuum packs, liquid nitrogen freezing and carbon dioxide infusion whereby conventional foodstuffs can be transformed into something completely alien. Heiko Antoniewicz has devoted his career to making this most daunting of culinary styles accessible. Trained in Dortmund’s Hotel Lennhof and a veteran of Essen’s Residence restaurant, Antoniewicz has cooked for the likes of Elizabeth II and Angela Merkel. Although he no longer practices as a professional chef, his Molecular Basics cookbook is likely the best guide to becoming a master of molecular gastronomy yourself.