Lasse Knickrehm

Lasse Knickrehm's culinary philosophy is intrinsically woven with his North German roots, embracing the conviction that "Norddeutschland hat alles, was man braucht, um gut zu kochen." He champions a regional cuisine that draws profound inspiration from global influences, always presented in an unpretentious and approachable manner. His fundamental ethos revolves around the meticulous selection of high-quality, seasonal products, primarily sourced from the local environs, ensuring that his guests instinctively grasp and appreciate the essence of his dishes without requiring extensive explanations. Collaboration forms a cornerstone of Knickrehm's kitchen, fostering an environment where every team member actively contributes ideas to the menu's evolution. This collective engagement ensures that each dish resonates with shared passion and ownership. This dynamic approach results in a vibrant and ever-evolving menu, typically refreshed every six to eight weeks, which keeps the culinary offerings exciting and prevents any sense of stagnation. While he professes not to cook for awards, his unwavering ambition consistently drives him to achieve culinary excellence. Beyond mere taste, Knickrehm aims to impart a deeper message: that regional ingredients, when paired with meticulous craftsmanship and precision, can culminate in extraordinary gastronomic delight. His commitment extends to sustainable sourcing, particularly for seafood, prioritizing responsible fishing practices and local procurement from the Baltic and North Seas, as well as nearby Scandinavian waters. This holistic vision emphasizes teamwork, passion, and an unwavering dedication to quality, elevating dining at Ahlmanns to more than just a meal, but a genuine experience. Chef Knickrehm's technical mastery is characterized by meticulous precision and a broad skill set acquired through a diverse training path, distinguishing him as a sauce specialist under Bobby Bräuer, a highly successful Patissier under Hans Stefan Steinheuer, and a refined Poissonnier with Dirk Luther. Rather than deconstructing traditional regional dishes, he interprets the North German culinary landscape through sophisticated flavor pairings and thoughtful textural contrasts, drawing inspiration from around the globe. His approach is highly guest-centric, offering flexible menus that can be tailored from three to eight courses, all presented with a clear, refined aesthetic and profound depth. His repertoire features a range of exquisite dishes that exemplify his commitment to regional excellence and inventive combinations. Highlights include delicate ravioli filled with Nordfriesian Wagyu beef, perfectly prepared North Sea turbot from Denmark accompanied by a luscious saffron beurre blanc and a bright quinoa salad offering delightful acidity and texture. Another standout is the sous-vide cooked lamb neck, briefly flambéed to perfection and served with an intense jus, roasted corn, and pickled tomatoes, creating a harmonious balance of sweetness and acidity. Further culinary expressions include yellowtail mackerel with fennel, pomegranate, and smoked almond, and an innovative pairing of North Sea sea bass with chorizo, quince, and sauerkraut. The dining experience culminates with a traditional cheese trolley, featuring a curated selection from Maître Affineur Waltmann, reinforcing his dedication to quality throughout the entire meal.

Mentored by Bobby Bräuer, Hans Stefan Steinheuer, Dirk Luther.