Born in Cologne, Germany, Sebastian’s passion for cooking began at a young age. After finishing a three year apprenticeship in Cologne, he worked at the Michelin-starred restaurant Lärchenhof before embarking on his international culinary career to Switzerland. “When I was a teenager I discovered how much I enjoyed cooking for friends and family and how fascinating food can be. To me, cooking is so much more than a job, it’s a way of life. Nothing makes me happier than to sit around a table with people you care about and share a delicious meal together”.

1. What is your philosophy when it comes to food?

Embrace the progress but remain true to your origins. Experiment with new flavours, ingredients and techniques as it is essential to keep food interesting and evolving for yourself and others.

2. Name your most Favorite dish on the menu? And why?

With so many excellent choices on the menu, I find it hard to pick just one. A lot of thought and hard work goes into designing every dish. If I had to choose one, it  would definitely be our Seared Scallops dish. Served with cauliflower, chicken skin and wakame, it is ingeniously simple, but full of lovely textures and decadent flavours from the sea and land. All ingredients work so beautifully together to present a truly epicurean indulgence.

3. Main considerations when it comes to choosing your ingredients?

Seasonality, quality and consistency. I source seasonal ingredients which are locally grown to make sure I provide the finest produce to our guests. I like to work with suppliers who have the same passion for their produce as I have for my food.

4. How do you see the growing demands for sustainable produce affecting the food world?

It has always been my priority to purchase produce that is locally grown, in season and is ethically raised. Without a doubt, the sustainable produce trend is an excellent development for our industry. People need to be more aware of where the produce is coming from, how it is grown and raised. The trend will improve the quality of our food and benefit our health. Additionally, people need to understand that is unnatural to have everything available all year around.

5. If you weren’t a chef, or in the food business, what would you be?

Food is my passion and my life, so I never really thought about it… Hard to say what I would do outside the kitchen. Maybe a pilot?

6. Do you have a memorable food experience that impacted you as a child or young chef?

I fondly remember having my whole family gathered around the table for dinner, enjoying some great meals prepared my Mother. A time to reflect and discuss. Also, I will never forget the visits to my Grandmother, who used to make the most amazing braised pigeon dish. Delicious!

7. What do you enjoy most about being a chef?

It is fantastic to see how people react to the food you put on the table. Nothing is more satisfying then creating memorable dishes that put a smile on a guest’s face. You have an opportunity to help craft special moments over and over!

8. Other than creating good food, what are the most important qualities that make a successful chef?

True passion and love for what you do. Self-motivation and consistency. Open mind when it comes to approaching new trends. Desire for improvement and self-development.

9. If you had a choice of anything for your last meal, what would you choose to have?

Very hard to say! So many things I love to eat. At the moment, it would definitely be a roast chicken, but that might change by the time my time is over.

10. Do you have any tips for budding chefs or restaurateurs?

Be progressive, never stand still and always be open for new ideas. Try to understand what your guests want and don’t let your own ego get in your way. Improve in what you do every day.

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ADDRESS:
21 Viaduct Harbour Avenue, Auckland, 1010, New Zealand
PHONE: +64 9-909 9000
EMAIL: H8577@sofitel.com
WEBSITE: www.sofitel.com