“For me, hospitality is the synergy between diverse elements – from the products we use to the fabrics we wear. My passion is to explore and shape this interplay.”
– Andreas Tuffentsammer
“It’s all about enthusiasm.” For Andreas Tuffentsammer, the key to culinary delight is the devotion behind its approach. As the youngest chef to be awarded a Michelin Star in 2011, Andreas has been avidly sculpting his own domain within the world of gastronomy; one with a unique approach to good food. In his opinion, hospitality goes beyond the mere creation of dishes. It involves theoretical knowledge and aesthetic sensibility combined with strong interpersonal relationships and economic viability. With this holistic approach Andreas tailors culinary solutions for each of his partners.
FOOD
When creating a dish, Tuffentsammer’s key focus is on both the quality of the products and the definitive taste. Wether it’s for star-studded gastronomy or on-the-go concepts, the essence of good cuisine, lies in the ingredients. “There is no one single kitchen concept. One must stay open-minded, eat out a lot, try new dishes”. Andreas’ ambition is driven by this search for something new, always with the notion that the idea precedes, but never undermines, the resulting flavour.
- Cooking Classes
- Private Dining
- Supperclubs
- Pop-Up Restaurant
- Food Styling
CONSULTING
From an early age Andreas has learned to manage a restaurant as a profitable business beyond his love for cooking. With this understanding Tuffentsammer guides his partners in establishing the fundamental basics of their business and supports them in optimising this interplay between concepts, profitability and supplier networks. In doing so, he provides an holistic offering; an all-inclusive package of culinary solutions.
- Development of new culinary concepts
- Optimising existing culinary operations
- Product development
CLIENTS
BEETS AND ROOTS
Fast-casual restaurant, Berlin
- Concept development and implementation
- Business management
- Menu- and recipe development
GRAEFEWIRTSCHAFT
Catering business that provides lunch services to schools and nursery schools
- Ongoing consultation
- Organisation and implementation of training programmes
- Recipe collection and development
- Strategic concept development and staff management
WHIZBAG
Personalised food-box delivery that uses intelligent algorithms
- Start-up consultation
SOUPSISTERS
Fast Casual Restaurants, Hannover
- Business consultation
- Concept implementation
- General kitchen- and crisis management
DAS CAFÉ IN DER GARTENAKADEMIE
Café/Restaurant, Berlin
- Ongoing consultation
- Professional kitchen planning
FOODPOL
Catering business, Berlin, Hamburg
- Creative Guidance
DIE KOCHWIESE
Online Platform for a network of Producers and chefs
- Start-up consultation
- Strategy development
ZEIT FÜR BROT
Organic Bakery, Berlin, Hamburg, Köln and Frankfurt
- Recipe development
ÜBER DEN TELLERRAND KOCHEN
Non Profit Organisation, Berlin
- Ongoing consultation
GRINDHOUSE BURGERS
Burger Restaurant, Düsseldorf, Berlin
- Menu consultation
- Recipe development
THE COOKS CONNECTION
Culinary Network, Berlin
- Event organisation and management
- Trade and fair planning
LOLA WILD
Salad-Delivery Concept, Berlin
- Start-up consultation
CLIENTS
BEETS AND ROOTS
Fast-casual restaurant, Berlin
- Concept development and implementation
- Business management
- Menu- and recipe development
GRAEFEWIRTSCHAFT
Catering business that provides lunch services to schools and nursery schools
- Ongoing consultation
- Organisation and implementation of training programmes
- Recipe collection and development
- Strategic concept development and staff management
WHIZBAG
Personalised food-box delivery that uses intelligent algorithms
- Start-up consultation
SOUPSISTERS
Fast Casual Restaurants, Hannover
- Business consultation
- Concept implementation
- General kitchen- and crisis management
DAS CAFÉ IN DER GARTENAKADEMIE
Café/Restaurant, Berlin
- Ongoing consultation
- Professional kitchen planning
FOODPOL
Catering business, Berlin, Hamburg
- Creative Guidance
DIE KOCHWIESE
Online Platform for a network of Producers and chefs
- Start-up consultation
- Strategy development
ZEIT FÜR BROT
Organic Bakery, Berlin, Hamburg, Köln and Frankfurt
- Recipe development
ÜBER DEN TELLERRAND KOCHEN
Non Profit Organisation, Berlin
- Ongoing consultation
GRINDHOUSE BURGERS
Burger Restaurant, Düsseldorf, Berlin
- Menu consultation
- Recipe development
THE COOKS CONNECTION
Culinary Network, Berlin
- Event organisation and management
- Trade and fair planning
LOLA WILD
Salad-Delivery Concept, Berlin
- Start-up consultation
“A HIGHLY SKILLED CHEF.”
– Jürgen Dollase for the Frankfurter
– Sunday Newspaper
ABOUT
Andreas grew up in Oberdorf am Ipf in the german region of Baden-Württemberg. After finishing his schooling there, he started an apprenticeship at the Restaurant Villino in Lindau. Three years later, he created one of the first, strictly regionally-oriented restaurant concepts in Northern Germany, at the restaurant Ole Deele in Burgwedel. In 2011, Andreas became the youngest German chef to be awarded the prestigious Michelin star.
Awards overview:
- 1 Michelin Star
- 2 Gault Millau toques
- 3.5 Feinschmecker Points
- Highest new entry in the Lower Saxony Restaurant Ranking 2012
- Top five finalist at the World Cookbook Award 2013
“ORIGINAL, FLAVOURFUL AND FULL OF SPIRIT – THIS IS HOW WE’VE EXPERIENCED NEWCOMER ANDREAS TUFFENTSAMMER’S COOKING. ONE OF THE YOUNGEST STARRED GERMAN CHEFS TO WATCH. WE PREDICT A RAPID AND WELL DESERVED RISE.”
– Sternefresser.de
PRODUCTS
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Functional kitchen wear
Functional garments for use in the kitchen and front-of-house, designed by Andreas. Sustainable production and sourcing. 100% cotton or linen. Designed and produced in Berlin.
PRODUCTS
-
Functional kitchen wear
Functional garments for use in the kitchen and front-of-house, designed by Andreas. Sustainable production and sourcing. 100% cotton or linen. Designed and produced in Berlin.
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Ceramics
Hand made ceramics, inspired by Tuffentsammer’s demand for good design in the presentation of food. Produced in Berlin mainly by the chef himself.
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Ceramics
Hand made ceramics, inspired by Tuffentsammer’s demand for good design in the presentation of food. Produced in Berlin mainly by the chef himself.
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Cookbook
A glimpse into the creative process behind Andreas Tuffentsammer’s inventive regional cuisine. The book takes on an artistic approach, recounting the innovative ideas behind every dish. The recipes are easy to follow despite the advanced level of cooking. Voted one of the top five finalist in the “First Cookbook” category at the World Cookbook Awards in 2013.
-
Cookbook
A glimpse into the creative process behind Andreas Tuffentsammer’s inventive regional cuisine. The book takes on an artistic approach, recounting the innovative ideas behind every dish. The recipes are easy to follow despite the advanced level of cooking. Voted one of the top five finalist in the “First Cookbook” category at the World Cookbook Awards in 2013.
“VERY YOUNG! VERY CONSISTENT! AN EXCEPTIONAL CHEF!”
– Eckart Witzigmann, Apéro Magazine
