A MAN, A RESTAURANT, A FAMILY
With our philosophy and concept we have brought something new to Oldenburg
KEVIN GIDEON
Owner | 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.”
DAVID MAAß
Restaurant Manager
DAVID MAAß
“In 2012, Kevin and I met during my apprenticeship at the Romantik Hotel Jagdhaus Eiden am See (Bad Zwischenahn). Soon we became close friends. After the training, our professional paths separated for a while, but never the private ones. From 2015 to 2018, I worked at Schmitz Brasserie & Vinothek (Oldenburg) to improve my own style as a host. From 2018 to 2020, I finally expanded my knowledge, including exclusive events such as wine, beer and water tastings at Restaurant Haus Uptmoor (Lohne). My distinctive skills as a host and the unique cooking style of Kevin resulted in such a good symbiosis that the Guide Michelin came to Lohne. Due Corona, my path in 2020 then led me to the Lopshof (Dötlingen). There, as restaurant manager, I supported building up the restaurant from the beginning. Today I am not only Kevin`s best friend, but also host and restaurant manager in the restaurant Kevin Gideon.
Let my excellent knowledge and charm take you through the evening with pleasure.”
TANJA GIDEON
Assistance to the management
TANJA GIDEON
“In 2015 I met Kevin at the altera hotel (Oldenburg). As a trained hotel manageress, I take care of all administrative tasks in our restaurant. This includes, among other things, taking reservations, event planning, preparatory accounting, developing marketing concepts or taking care of the entire social media presentation. With my preference for decoration and interior design I create an extraordinary and the same time cozy atmosphere for you in the restaurant Kevin Gideon.”
BENJAMIN HERZOG
Sous Chef
BENJAMIN HERZOG
“My passion for cooking emerged early on. In 2016, I turned this into my profession and began my training at the Stadthotel Jever. After my apprenticeship, I moved to the Atlantic Hotel (Wilhelmshaven) in 2019, where I was quickly promoted from junior chef to head chef. Since march 2022, I now support Kevin and his team as the sous chef. We quickly realized that we are very similar, both in terms of the human and cooking style, harmonize perfectly and focus on the same goals. Let us take you on a little journey through the world of taste.”
TALEA LEDDA
Deputy restaurant management
TALEA LEDDA
“As a child of a ‘restaurant family’, it was clear to me early on which direction my professional future would take. So in 2012 I started my apprenticeship as a restaurant specialist in the Klinkerburg (Oldenburg). In the summer of 2014, after passing my exams, I took a short professional detour to Emden. When I returned to Oldenbug, I remained faithful to the gastronomy and was able to gain important experience in the restaurant Kleine Burg. Despite my decision to start my own family, I never lost my love for gastronomy. For the start of the new year 2022, I was looking for a new challenge where I could really revive my ‘hosting heart’ and found it with Kevin and his team.“
LEKAN ADEKUNLE
Junior Sous Chef
LEKAN CURTIS ADEKUNLE
„Working when others have time off. Whether weekends, holidays or evenings or and overtime hours. Often heard – but this topic is much more complex.
If you love what you do, it feels good to give everything and burn for this.
After training as a chef at the Atlantic Hotel (Wilhelmshaven), I moved to the Parkhotel Bremen in 2021 and worked there as a Chef de Partie. When I sat with Kevin and his team for an impromtu meal, we very soon realized, we had the same goals and the same passion. So everything developed quite quickly. Since mid-june of 2022, I have now joined Kevin’s team as Junior Sous Chef and I am very happy to be able to contribute here.
We all born with a passion and enthusiasm for this craft and this is one of the most important things in our profession. Come to us and let us convince you.“
LUCIA STOLLE
Trainee
LUCIA STOLLE
“Although it was always my dream, my path into the kitchen was not as straightforward as my colleagues’. After an volunteer social year (FSJ), I travelled, studied cultural studies and English, and then started a permanent job in this field as a studio assistant in a textile production facility in Hamburg – only to turn everything around.
Since I started my training as a cook, I have arrived. It’s the conviviality, the sophistication and above all the passion for unusual flavours that inspire me at Kevin Gideon’s restaurant. I am proud to learn and be part of Kevin and his team.”
