Maurizio Oster was born in Hamburg and grew up with the flavours of northern Germany. Many of his early memories come from his family’s vegetable garden — the place where his love for good products began and where the foundation of his cooking style was formed.
After completing his culinary apprenticeship, he set out to explore the wider world. As a commis de cuisine on the MS Europa, he discovered international kitchens, techniques and flavours. These influences still play a role today, though at ZEIK they are always combined with a strong sense of home and a clear northern touch.
Back in Hamburg, he cooked in well-known restaurants such as Vlet in the Speicherstadt and the Meatery at the SIDE Hotel. In 2017, he opened ZEIK in Winterhude — a restaurant defined by modern, pared-back cuisine that finds depth and character in simplicity.
“During my training, I was taught to develop an eye for detail – and that’s also important for me in our restaurant.”
Johanna Stier is a member of the management team and takes care of all HR matters. She started her career in the Franconian idyll, the “Alte Mühle” hotel in Rödental, before moving to vibrant Frankfurt as Commis de Bar. As Chef de Rang, she honed her organizational skills and flair for the perfect treatment of her guests in Graubünden, Switzerland (Valbella Inn Resort) and in Hamburg (Empire Riverside).
At Zeik, we work as a dedicated team with a real passion for what we do — in the kitchen and out in the dining room. Everyone brings their own ideas, personality and standards, and together we shape the atmosphere that defines an evening here. What connects us is the love of good food, the drive to grow and the wish to create memorable moments for our guests.
We look forward to welcoming people who enjoy this approach — and to the evenings we get to create with them.
