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Sascha Stemberg is chef at restaurant Haus Stemberg. After his culinary training at Gasthof Kuhs in Heiligenhaus, he worked at various kitchens in Germany, including Hummerstübchen, Confiserie Maushagen, Pomp Duck & Circumstances, and the Hotel Paradis in Mauritius. In 2004, Sascha returned to his family’s establishment Haus Stemberg, where he became the owner in 2015. Here, he adopted his father's method of local cooking, using the best products from the Velbert region. We asked Sascha a few questions about his cooking style, his favourite dish, and much more.
Sascha, how would you describe your cooking style?
I would describe my cooking style as uncomplicated and extremely product-focused. The product is the star, pure and always very tasty.
What's your favourite dish to make?
I enjoy preparing dishes with shellfish. They are delicate, graceful, and very versatile in their processing.
What is your favourite ingredient to work with?
I'm open to all ideas and I tend to think about how they can be implemented in our kitchen.
Who is one of your top suppliers or producers?
All of my suppliers deliver top quality, but due to the short distance and his enormous expertise, I really enjoy working with my butcher Marc Sonnenschein in Wuppertal.
What is the biggest challenge you’ve faced in your culinary career?
My biggest challenge continues to this day. You must give your all, every day, because consistency is the key to success.
Which gastronomic trend are you excited about the most?
I'm not a big trend follower. I look at everything and listen to my feeling for a particular style. New concepts intrigue me, I'm open to all ideas and I tend to think about how they can be implemented in our kitchen.
If you could only eat one dish for the rest of your life, what would that be?
Veal cordon bleu.
What’s one thing in the area that your guests absolutely need to see or do?
There’s a lot to see here. We are located in the last foothills of the Bergisches Land, so it is easy for you to hike and cycle here. Since we are at the gates of the Ruhr area and the Rhineland, metropolises such as Düsseldorf, Cologne, Essen, and Dortmund can easily be reached in under an hour. So you can go to the Rhine, go shopping, have a look at culture or the mining industry in the Ruhr area, and have an amazing day out.
Thank you, Sascha.
Book your table at restaurant Haus Stemberg
Taste top chef Sascha Stemberg’s modern German cuisine at restaurant Haus Stemberg in Velbert, Germany. You can easily make your lunch or dinner reservation through our website.