Sascha Stemberg

Sascha Stemberg's culinary philosophy is deeply rooted in his family's legacy, particularly the "two kitchens from one stove" concept pioneered by his father, Walter Stemberg. This ethos champions the harmonious coexistence of down-to-earth regional cuisine and sophisticated fine dining under one roof. He believes cuisine should be "honest and approachable, with no frills, no fuss," focusing on "dishes with soul that captivate because they are well made." His approach is "uncomplicated and extremely product-focused," where "the product is the star, pure and always very tasty." Stemberg is a staunch advocate for local sourcing, emphasizing that "Lebensmittel brauchen Heimat" (food needs a home). He prioritizes "the best products from the Velbert region" and small, regional producers, working closely with suppliers like his butcher Marc Sonnenschein in Wuppertal. He asserts that a perfectly crafted regional dish, like a blood sausage, holds as much culinary value and excitement as an expensive ingredient like lobster or Perigord truffles, underscoring the importance of craftsmanship over cost. While respectful of tradition, Stemberg is not a trend-follower. Instead, he maintains an open mind, constantly evaluating how new ideas can be implemented within his kitchen while staying true to his core values. His vision extends to making Michelin-starred cuisine accessible, aiming to dispel any "threshold fear" and ensure every guest feels "as if they are visiting friends." This commitment to consistency, continuous improvement, and unwavering focus on guest satisfaction forms the bedrock of his enduring success. Chef Sascha Stemberg's technical mastery is characterized by a refined approach to classic dishes and a profound respect for ingredients. His style is "uncomplicated and extremely product-focused," allowing the inherent quality of each component to shine. He excels in "refining the classics," taking familiar dishes and elevating them to a new level of quality through precise execution and thoughtful ingredient selection. A prime example of his artistry is his rendition of "Königsberger Klops," where he uses veal, cream, and egg to transform this traditional German fare. He equally celebrates humble ingredients, demonstrating that a "crisply fried blood sausage" can be as compelling and expertly prepared as a dish featuring lobster. Shellfish, his declared favorite ingredient, is often featured in his cooking due to its delicate, graceful, and versatile nature, allowing for diverse and elegant preparations. His plating and flavor profiles are guided by seasonality and the desire to create dishes with soul, ensuring a pure and memorable taste experience that brings joy to his guests.

Career

• Chef (Lehr- und Wanderjahre) at Various Top-Gastronomie, Various
• Küchenchef at Haus Stemberg ANNO 1864, Velbert
• Chef-Owner (5th Generation) at Haus Stemberg ANNO 1864, Velbert

Mentored by Walter Stemberg.