“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.”
What can you expect?
4 DAY WEEK – 4-day week in evening service
FAIR WAGES – individual pay plus tips
FAMILY TEAM – work in a motivated team at a high professional level
HOLIDAY – 6 weeks fixed vacation + 2 weeks flexible vacation
EXTRAS – daily team meals, joint events, paid training courses
Simply get in touch via WhatsApp on +0049 176 – 840 77 680.
We look forward to hearing from you!
“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.“
“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.”
“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.”
“Even in my childhood I often found myself in the kitchen, where my parents taught me the joy of cooking. But it wasn’t until a vacation in Italy that I read the saying, “La cucina è di per sé scienza…. sta al cuoco farla divenire arte” – cooking is a kind of science – it’s up to the cook to make an art out of it. This saying sparked in me a passion and a challenge at the same time.
Even during my first professional training in logistics, my passion for cooking did not let me go. However, my big dream of spoiling my parents with my culinary creations one day seemed a long way off. But then came the opportunity to start an apprenticeship with Kevin, and my dream began to take shape.
From the very first meeting with Kevin, I felt the spark of enthusiasm ignite. I knew immediately that this was where I would learn the art of cooking at its highest perfection. It was the beginning of an exciting adventure where I could finally put my passion for cooking into action.”