Tony Hohlfeld

Tony Hohlfeld champions a culinary philosophy defined by "Die neue Leichtigkeit im Fine Dining," emphasizing clear aromas, independence, and accessibility. His approach prioritizes precise yet unagitated flavors, focusing on reduction, product quality, and aromatics, believing that profound taste outweighs elaborate storytelling. He insists that "Der Geschmack muss Druck haben!" to leave a "wohlige Gefühl von Befriedigung" (a feeling of cozy satisfaction), showcasing a commitment to impactful, memorable experiences. Central to his ethos is a strong commitment to sustainability and local sourcing, evident in his preference for native freshwater fish like eels from Wedemark and zander from Müritzsee, to avoid overfishing. Hohlfeld's kitchen demonstrates remarkable efficiency, minimizing waste by cleaning, pickling, drying, and grinding vegetable scraps into flavorful powders, which are even used to enhance house-made sourdough bread, affectionately called "Daffi," a companion since Jante's inception. While primarily focusing on local produce, he creatively sources once-exotic ingredients like ginger, lemongrass, and figs from nearby producers, showcasing adaptability without compromising his local-first principle. Hohlfeld views change as essential, continuously evolving Jante's offerings while maintaining a core vision of making fine dining more approachable, as exemplified by the relaxed "Jante Studio" concept. His cuisine is a testament to "Eigenständige Hochküche auf Höhe der Zeit," where highest quality products from minimal distance and immense creativity are fundamental expectations. This multi-faceted philosophy creates a dining experience that is both sophisticated and deeply rooted in thoughtful practice. Chef Tony Hohlfeld is a "Geschmacks-Tüftler" (flavor tinkerer) known for his precise and understated technical mastery, focusing on deep flavor extraction and inventive combinations. Fermentation is a cornerstone of his technique, allowing him to craft powerful, bespoke juices that complement each course throughout the menu, even for non-alcoholic pairings. He relentlessly researches to achieve the "ideale Vielstimmigkeit der Aromen" (ideal polyphony of flavors), creating compositions that are strikingly unique yet never loud or provocative, underpinned by virtuoso execution and a meticulous balance of ingredients. His plating emphasizes profound intensity and depth in seemingly delicate forms. An exemplary "Urknall" (Big Bang) appetizer features a carrot reduction emulsified with roasted hazelnut oil, topped with chamomile gel, fresh wood sorrel, and carrot dust, all resting on a small chocolate base—a "Karottenwunder." Another notable creation is the "Pilz-Sandwich," where a creamy, semi-frozen filling derived from roasted mushrooms, Madeira, Port wine, and butter is encased between two crispy, malty-sweet leaves of roasted porcini flour, evoking a foie gras parfait with "bedenkliches Suchtpotenzial" (alarming addictive potential). Further showcasing his mastery, his freshwater prawns from Westphalian farms are marinated with cooked lemon and chili for a delightful bite, crowned with fine strips of local ginger and rhubarb edible paper. This is dramatically finished tableside with a fresh, animating broth of reduced whey, lemongrass juice, grapefruit oil, and shellfish jus, perfectly reminiscent of a refined ceviche, with "Aromen wunderbar austariert" (wonderfully balanced aromas) that are lustful, fresh, and cheerful.

Career

• Trainee at Maritim Airport Hotel, Hannover
• Chef at Adlon, Berlin
• Chef at Ole Deele, Burgwedel
• Executive Chef / Co-owner at Jante, Hannover