Hendrik Ketter

Chef Hendrik Ketter's culinary philosophy at Nose & Belly is rooted in the interplay of sophisticated sensory experience and honest, accessible cooking, encapsulated by the restaurant's name, which signifies the sommelier's 'Nose' and the kitchen's 'Belly'. His ethos, guided by the principle 'Follow your nose, listen to your belly,' embraces a Casual Fine Dining approach, emphasizing an expressive yet approachable cuisine where both humble and refined ingredients are valued equally. Central to his vision is a profound commitment to regional products and sustainability, manifested through rigorous Nose-to-Tail and Leaf-to-Root principles. This ensures a mindful utilization of ingredients and integrates bold, often rustic flavors, alongside freshly baked sourdough bread. Ketter strategically incorporates diverse culinary influences from his time at sea, particularly Mediterranean aromatics complemented by subtle Asian accents, into his ever-evolving menus. Beyond the plate, Ketter's philosophy extends to the operational aspects, advocating for sustainable growth and guest accessibility. He firmly believes in maintaining moderate pricing for a one-star establishment to ensure regular patronage rather than becoming an exclusive, occasional destination. To achieve this, Nose & Belly offers flexible dining options including an à la carte selection, monthly lunch specials, and a frequent menu rotation, all designed to cater to varied guest needs and ensure consistent engagement. Chef Hendrik Ketter's technical mastery is characterized by an intuitive and reflective approach to dish development, deeply personalized yet responsive to guest feedback and team collaboration. His signature style is marked by a harmonious balance of components, where each ingredient shines without overpowering the primary element, exemplified by his dish of Lachsforelle with Kirsche and Shiso. He is renowned for innovatively integrating fruits into fish dishes and creatively processing animal fats to enrich flavors. His menus, which are under constant refinement rather than repetition, draw a strong thread of Mediterranean aromatics, subtly layered with Asian influences gleaned from his international culinary experiences. Ketter champions the conscious integration of powerful, often rustic flavors, and meticulously reinterprets classic dishes, such as a hearty braised dish with bean cream and tomatoes, by focusing on seasonality and freshness. This dynamic, expressive, and accessible technical style forms the bedrock of Nose & Belly's distinctive culinary identity. His most notable dishes include the aforementioned Lachsforelle with Kirsche and Shiso, and his reinterpreted classic braised dishes.

Career

• trainee cook at Kempinski Grand Hotel Heiligendamm, Heiligendamm
• Küchenchef at MS Hanseatic (Expedition Cruise Ship), at sea
• Chef-Owner/Chef de Cuisine at Nose & Belly, Augsburg

Mentored by Dirk Luther.