Hans Kinkartz is owner and chef at restaurant Atelier. After his studies, he was hired as a sous-chef at Auberge De Rousch. Next, Hans joined Castle Vaeshartelt where he was taught the art of banqueting. After this, a position as chef became available at the Hotel Bellevue, and he grasps the chance with both hands. He was introduced to his partner, sommelier Ellen Kinkartz, through his culinary journey. Together they started their own restaurant Atelier in 1999. Numerous culinary guides have recognized the restaurant’s modern French cuisine as highly successful. We asked Hans some questions about his favourite dish and the challenges during the corona pandemic.
Interview with Hans Kinkartz
