A MAN, A RESTAURANT, A FAMILY
With our philosophy and concept we have brought something new to Oldenburg
KEVIN GIDEON
Owner | Head Chef
KEVIN GIDEON
“As a native of Brandenburg, I grew up in humble circumstances. For a long time, it was not clear in which direction my career path would tend. In addition to school, I started at Gasthof Germann (Aurich) as a kitchen and service assistant and quickly realized that gastronomy is my field. My passion was born. In 2012, I started my apprenticeship at the Apicius restaurant (Bad Zwischenahn) and successfully completed it in 2015 at Relais&Château Seesteg (Norderney). This was followed by one of my most important stations: the Hearlin restaurant at the Fairmont Vier Jahreszeiten (Hamburg). Here I realized what it means to work at the highest level. After my apprenticeship in Hamburg, I finally came to Oldenburg. The whole thing was actually only intended as a ‘stopover’, but than I met my wife Tanja and decided to stay. After further stopovers at the Schmitz Brasserie&Vinothek and the Klinkerburg (Oldenburg) as well as some internships, e.g. at The Table by Kevin Fehling (Hamburg) or at LaVie by Thomas Bühner (Osnabrück), I started in the restaurant Kalaboush (Bakum). During this time, a great opportunity came up to me: the founding of a new restaurant – Haus Uptmoor (Lohne). As a co-partner and chef, I started in October 2018. Despite awards from Gusto – the culinary guide, the VARTA guide, the Schlemmeratlas and a recommendation from the Guide Michelin, we had to close the restaurant in early 2020 due to family reasons.
Then corona changed the world and we simply had to rethink. Together with my wife, I decided to use the time effectively to plan our self-employment and realize our big dream.”
TANJA GIDEON
Assistance to the management
TANJA GIDEON
“I met Kevin at the Altera Hotel in Oldenburg in 2015—and we’ve been working together ever since. As a trained hotel manager, I handle the administrative tasks at our restaurant—from reservations and event planning to marketing.
This allows Kevin to focus entirely on his passion. Together, we’ve created a place that feels like home and is personal.
With my love for interior design, I create a special, cozy atmosphere. Because for us, our restaurant isn’t just a workplace—it’s our second living room.”
KEVIN K.
Restaurant specialist
KEVIN K.
“After I finished my vocational school education in 2017 with a specialization in gastronomy, it was clear to me: the variety and multifaceted possibilities of gastronomy will continue to determine my life in the future. Fortunately, I was able to complete my training as a hotel specialist at the Jagdhaus Eiden, after which I worked in the service area for a year. The desire for variety and further development of my skills finally led me to the Roadhouse in Schneiderkrug, where I was able to gain my first experience as deputy restaurant manager. To take the next step for me personally in the world of upscale gastronomy, I successfully applied for a job at the Kevin Gideon Restaurant. I am particularly looking forward to the diverse culinary impressions and the delightful opportunity to further develop my skills in one of the most sought-after restaurants in the region.”
Talea
Host
Talea
“I actually knew from an early age that my path would lead me into gastronomy. In 2012, I started my training as a restaurant manager at the Klinkerburg in Oldenburg, which I successfully completed in 2014. After that, I was drawn to Emden for a brief career detour before returning to Oldenburg, where I gained further valuable experience at the Kleine Burg restaurant. Even after deciding to start a family of my own, my enthusiasm for the hospitality industry never waned – because for me, being a hostess is far more than just a job.
I’ve been part of Kevin’s team since early 2022 and have found exactly the challenge I was looking for here. I particularly appreciate the daily interaction with our guests – ensuring they have a wonderful time brings me great joy. The teamwork, the variety and the many encounters make every day special.
I have also discovered my passion for wine here and am currently deepening my knowledge through further training to become a sommelière. This will enable me to advise our guests even better and provide them with the odd special culinary experience to take away with them.”
Lenny
Apprentice chef
Lenny
“My name is Lenny and I started my apprenticeship at the Restaurant Kevin Gideon in 2025. Since then, the restaurant has been more than just a place of work for me; it has come to feel like a second home. The combination of professional work and a family atmosphere means a great deal to me.
I’ve always enjoyed experimenting with ingredients and trying out new approaches. I also like to go against the grain from time to time – something that fits in well with the unique way we cook and work here.
My aim is to ensure our guests have a really good time and to delight them with exceptional culinary experiences.”
Anne-Kathrin
Social Media Mager with focus content creation
Anne-Kathrin
“I don’t actually come from a background in the restaurant industry – my greatest asset in this field is probably my love of good food. I met Tanja whilst working at a social media agency. Since then, I’ve been there from the very start, supporting her as a friend and witnessing the restaurant’s development.
My role is less in front of the house or in the kitchen, and more behind the camera. As the creative element, I capture the special dishes, ideas and unique atmosphere in photos and videos, thereby showcasing the restaurant’s cuisine on social media.”
