There can be no success without team spirit. Together, we give our all for our guests, our ideals and, quite simply, for the best flavour on the plate. We look forward to your visit and to spending a pleasant evening together!
“As a Hamburg lad, my roots are reflected in my dishes, which I create with inspiration from northern-German cuisine.”
Maurizio Oster began his career in the north of the country, in the heart of Schleswig-Holstein, before discovering the culinary diversity of the oceans aboard the MS Europa. His home port is now Hamburg, with stopovers such as Hotel Vier Jahreszeiten Hamburg, ONO and VLET, and finally as head chef of VLET on the Alster.
„I find it fascinating how it is possible to dehydrate, ferment and pickle vegetables to discover and expand the variety of flavours in a single product.“
Born in Hamburg, Joachim Schult began his adventure as a chef at the well-known Hotel Park Hyatt in Hamburg’s Mönckebergstrasse. After stopovers in Berlin and Helsinki, he returned to Hamburg to take up the position of sous-chef at the restaurant VLET.
“For me, one thing is certain: the guests should feel at home and always be able to enjoy an exceptional evening.”
After successfully completing his training on Schleswig-Holstein’s North Sea coast, he moved to Hamburg. His stopovers include restaurants such as Windos, the former Interconti and VLET in Speicherstadt. Most recently, Tobias was restaurant manager at Restaurant Haco in St. Pauli.
“The sweet finale rounds off and adds the finishing touch to any menu. I am delighted to be able to show off my skills at ZEIK.”
With her experience in Hamburg’s high-end gastronomy (incl. as chef de partie at VLET and chef patissier at Restaurant HACO), patissière Friederike now brings her expertise in all things sweet to ZEIK’s plates and thereby ensures the perfect sweet finale to a meal.
“Good service is crucial to a successful evening. The guest should be lovingly cared for and feel at home.”
Our latest arrival, Lea enriches the team with fresh spirit and plenty of positive energy. As a commis de rang, she learnt her trade at Hotel Jacob in Hamburg and then gained additional experience as demi chef de rang service at the BANK Brasserie&Bar Hamburg, most recently holding the role of chef de rang service there.
Köstliches Huhn als edle Komponente und Überraschung am Gaumen:
Gebettet auf Ragout genießen Sie geeiste Hühnerleber als eine luftig, cremige Konsistenz. On Top ein aromatischer Höhenflug – bestehend aus zartem Schaum und Kartoffelwürfeln mit feinen Röstaromen. Als i-Tüpfelchen brilliert der Schnittlauch mit seiner leichten Schärfe.
Guten Appetit!
