Interview with JRE Member Sascha Stemberg
Normally, top chefs let their culinary creations speak for themselves - every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Sascha Stemberg from Haus Stemberg .
Introduction
Could you share a bit about your family’s culinary legacy and how you carry its tradition forward in your work as a chef?
Sascha Stemberg is the head chef at the historic Haus Stemberg in Velbert, which has existed since 1864. From his father Walter, he inherited the guiding principle of combining down-to-earth regional cuisine with fine culinary art, described as “two kitchens from one stove”. Now in the fifth generation, he continues this philosophy, pairing regional products of the highest quality with inspirations from international top-level cuisine.
Essence of Modern Cuisine
What is the essence of modern haute cuisine for you?
It should be honest and approachable. No frills, no fuss. It is about dishes with soul that captivate because they are well made. We work strongly seasonally and cook what truly brings joy to our guests.
Fine Dining Approach
How does tavern-style cooking fit into a fine dining concept?
For us, the two belong together. A crisply fried blood sausage can be just as exciting as lobster. The craftsmanship is what matters, not the cost of the ingredients.
Tradition and Innovation
How do you find the balance between tradition and modernity?
By refining the classics. Königsberger Klops is a good example. We use veal and work with cream and egg, creating something familiar in a new level of quality.
Heritage and Continuity
What has changed at Haus Stemberg since 1864 – and what has remained?
We continue to evolve, but we maintain our values. Every guest should feel as if they are visiting friends. Our cuisine has grown, and our hospitality has remained.
