Maurizio Oster was born in Hamburg and grew up with North German cuisine. Even as a child, he spent a lot of time in his family’s vegetable garden. It was there that he developed a passion for good produce, which still forms the core of his cooking philosophy today.
After his training, he was drawn out into the world. He worked as a commis de cuisine on the cruise ship MS Europa and got to know international cuisines, techniques and flavors. These impressions still shape him today, but at ZEIK they are always combined with his homeland and the clear North German line.
Back in Hamburg, his path led him to renowned establishments such as the Vlet in the Speicherstadt and the Meatery in the SIDE Hotel. In 2018, he finally opened his own Michelin-starred restaurant in Hamburg-Winterhude: ZEIK. Since then, it has stood for modern, minimalist cuisine that seeks out the extraordinary 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).
No enjoyment without togetherness: at Zeik, we are a well-coordinated team with a passion for our craft and an eye for detail, whether in the kitchen or with our guests. Everyone brings their ideas, personality and standards to the table. What unites us: a love of good food, the desire to develop and the desire to create special evenings together. We look forward to welcoming guests who appreciate this and to everything that comes out of it.
