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interview • April 4th, 2022

Interview with Michael Ammon


Michael Ammon is owner and chef at restaurant Gasthaus Jakob. After his culinary training as a restaurant specialist under chef Christian F. Grainer, Michael did an apprenticeship with Franz Feckl in Ehningen and attended the JRE Elite School in Koblenz. He worked at various restaurants, including Blauer Bock and  Le Stollberg.  In 2016, he opened his own restaurant Gasthaus Jakob in the Bavarian Forest. Here, chef Michael Ammon serves his innovative and terroir-based specialties. We asked the chef some questions to get to know him better, about his culinary inspiration, his favourite dish, and much more.

Michael, how would you describe your cooking style?

I would describe my cooking style as very classic, which I owe to my two teachers. There are a lot of braised, classic handicrafts in my cooking, as well as modern touches and Asian flavours.

What's your favourite dish to make?

I prefer to cook dishes that require a lot of attention to detail and craftsmanship. For example, braised, intense sauces. Veal cheek with confit lobster, celery, and potatoes but also a variety of veal with braised veal shank, boiled beef, veal's head in ciabatta with root vegetables and mushroom flavours.

What is your favourite ingredient to work with?

I prefer to work with fish, although I don't eat much fish myself. A fresh fish prepared in different variations, be it cold or warm, is always something good.

I prefer to cook dishes that require a lot of attention to detail and craftsmanship.

Michael Ammon

Gasthaus Jakob

Who is one of your top suppliers or producers?

Two of our top suppliers are Deutsche See and Crusta Nova, because I always get high-quality goods, sometimes even something unusual.

What is the biggest challenge you’ve faced in your culinary career?

The biggest challenge was definitely the step into self-employment. Offering your own culinary project and your own preferences to guests in your restaurant is not always easy in our region, but 90 percent were happy from the start, which of course inspired us in turn.

Which gastronomic trend are you excited about the most?

It's exciting to see how more and more people are going back to the classic kitchen style, combined with modern innovations.

If you could only eat one dish for the rest of your life, what would that be?

Veal schnitzel with white asparagus and Béarnaise sauce, a dream come true.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend visitors to enjoy nature and tranquility in our region. This can be ideally combined in our chalets that are available from spring 2022.

Thank you, Michael.

Book your table at restaurant Gasthaus Jakob

Try chef Michael Ammon’s regional German cuisine for yourself at restaurant Gasthaus Jakob in Perasdorf, Germany. You can make your lunch or dinner reservation through our website, for an unforgettable culinary event.

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