Hand and heart
Interview with GOLVET chef-de-cuisine Jonas Zörner
In short: What does GOLVET stand for?
The GOLVET stands for hospitality in action. We wanted to distance ourselves from worn-out cliches and simply offer our guests an unforgettable time during which they can lean back, enjoy and worry about nothing. We call it 'casual fine dining'.
How would you describe your approach to cooking?
My approach to cooking is very light, pitting sweetness, acidity and saltiness against each other. This is often rounded off with spicy ingredients and sour accents, such as herbs or citrus flavours. For me, it is eminently important that the artisan nature of cooking always comes through. I want it to be obvious that the chef has given thought and consideration to the product in order to deliver the best in terms of flavour and presentation.
How do you as chef-de-cuisine shape the character of the restaurant?
I am always on location, right in the thick of things and there for all to consult. For me, the focus is on my team as we can only be successful and achieve our objectives together. It has been a long time since I was merely the chef. Often, I act as janitor, tradesman, kitchen help and social worker at the GOLVET. I personify the concept of a team in which we solve all problems together.
At the GOLVET, guests not only enjoy exquisite food but also art. How did you come to combine the two?
We set out to create a modern restaurant: a high-class ambitious cuisine, without the rigidity which is the subject of clichés. That is why urban art and modern works grace the GOLVET and spice up the atmosphere. It all starts with the choice of music, through to lighting and ends at the 'Notes of Berlin' wall: entertaining finds from the world of Berlin's paperwork – from complaints between neighbours to Lost & Found notes and displays of affection.
At the GOLVET, guests dine from Hering porcelain. What makes this so special?
This unique, high-end porcelain perfectly sets the scene and convinces with its subdued elegance. Over the years, we have established a very close relationship with this porcelain manufacture and we complement each other well.
What is your personal favourite dish?
My personal favourite is blanquette of chicken. We traditionally serve it at home on special occasions.
This article is part of our customer magazine "Welcome & Stay". Feel free to download the digital version of the magazine.
