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— QIU is located at the very heart of Potsdamer Platz, one of the most iconic areas in the city. As Berlin is a constantly evolving metropolis fed by contradictions, how can one trace this specific urban rhythm throughout your plates?

— Through our menu, which changes four times a year, we try not only to adapt to the seasons but also to take into account the interests of our surroundings. It's also always important to keep the guest in focus and not just implement our own interests.

— Is there a specific way you approach the culinary arts, perhaps a feeling, a memory, or a personal motto, when creating your recipes?

— Of course, no dish leaves the kitchen that I don't fully stand behind. However, it's important to me not only to implement my own ideas but also to include the ideas of my colleagues. That not only motivates in general but also ensures that the greatest possible variety can emerge.

Often, the dishes only come together after selecting the ingredients, which I research and make sure come solely from Germany. That’s very important to us! When you have good products to work with, dishes often come together on their own, sometimes even ones that, for example, remind you of grandma’s cooking.

— Some of your key ingredients include North Sea Shrimp from Büsum and Corn-Fed Chicken from Prignitz. What does working with local ingredients and regional producers mean to you, and how does it shape QIU’s overall gastronomic philosophy?

— Not only do we try to keep our carbon footprint low with this type of product, but with our culinary creations, we also see no need to rely on products from other regions around the globe. We have such a wide variety of foods available in Germany. Even though it can sometimes be challenging not to be able to rely on all ingredients, that’s actually part of the fun within the process of our concept.

— In modern gastronomy, the balance of a dish often relies on the precise interplay of contrasting textures, fat profiles, and micro-acidities. How do you technically structure these sensory layers to keep the diner's palate constantly engaged?

— Actually, it's pretty simple: there always has to be a bit of everything. Once you've cracked the formula and know what matters in individual dishes, you can look at dishes from a different perspective during development and execute them perfectly.

— Is there a specific dish on your current menu that you feel best reflects your overall approach to the culinary arts?

— My favorite is the crab roll. It reflects our culinary concept the best. German ingredients with a typically German basic idea, the North German crab roll, made in our own unique way. With influences that aren't just from Germany, like the buttery brioche. A perfect balance of fat, acidity, and saltiness. It works great on its own, for example with a glass of white wine at the bar, but also as a starter in our menu.

— Dining is not only an exploration of outstanding flavors but also a medium for social bonding and crafting meaningful memories. How do you cultivate and view this special connective power at QIU?

— Food often naturally brings people together in general. Even though I personally enjoy dining alone to fully focus on the culinary concept, eating can definitely be a very social experience. Sharing thoughts about our dishes, in a pleasant atmosphere, with comfortable seating and attentive service, naturally creates lasting memories, whether you're on your own, as a couple, or in a group. That’s a thought that generally makes me very happy.

— If dining at QIU could be summarized as a single feeling for those who have yet to experience it, what would that feeling be?

— A happy, pleasant feeling of fullness with a smile on your face.

— In your experience, what is the single most crucial factor that drives a kitchen team to success?

— Nothing works without the people on the team! No selfish, inconsiderate behavior. When problems arise, it's about solving them together, but it's also about celebrating successes together. Best regards to Mats, Niels, Tim and Toni!

— The global dining scene moves rapidly between trends, from hyper-minimalism to extreme experimental pairings. How do you navigate these industry shifts while ensuring QIU’s culinary identity remains authentic and timeless?

— We try not to let ourselves be influenced much from the outside or by the competition, and we don't chase trends. The biggest influence we get probably comes from our big brother, FACIL, but even there we still try to follow our own path. Since we all create our dishes as a team, very often diverse, independent dishes naturally emerge that can't be compared to the creative work of the competition.

— Leading a kitchen as reputable as QIU in a city like Berlin, which increasingly draws global culinary authority through its sheer diversity, must surely be thrilling. How do you evaluate Berlin's potential and its contribution to the global food scene? And within that landscape, what is the "it-factor" that makes QIU stand out?

— Yes, it definitely is! When you compare the culinary scene across different cities, Berlin really stands out in Germany. You shouldn't compare Berlin to Munich or Cologne, but rather to London, Paris, or Barcelona. Because of the cultural diversity in our city, the culinary offerings never get boring. I hope it stays that way for a long time. With QIU, we want to do our part to ensure that our local culinary identity is represented at a high level and to introduce people from all over the world to ingredients and foods they might never have encountered before in the way we use them.