Pleasure through going without

Johannes King – the name stands for unadulterated taste. And to achieve this, he takes both nature and locally grown produce on board. So it’s hardly surprising that his favourite ingredients come from the North Sea, the mudflats and his own garden. Trusted local farmers and tradespeople are partners who provide him with first-class quality. Sustainability is the essence that teaches us to enjoy again. To consciously savour the best seasonal products which are only available for a short time. He says, “As a consumer, you just have to get used to the fact that not everything is available all the time. So sustainability means doing without!” Conversely, you also have the advantage that at certain times you can expect a top selection and seasonal delicacies. The quality is simply better.” This triggers his excitement and creates recognition and respect in the industry.

Born in the Black Forest, he grew up with nine siblings on a farm in Heiligenbronn. At the age of 15, King started his career as a chef at the Ringhotel Johanniterbad in Rottweil. Following this, he moved
around to different establishments throughout Europe.

First at Franz Keller’s restaurant in Cologne, then later travelling further afield to Vienna where he worked in the Konditorei Oberlaa under Karl Schumacher. The next steps in refining his craft were taken at Maitre Henry Levy and Zum Hugenotten (now Hugo‘s) in Berlin. He was then drawn back to Vienna and shortly afterwards back again to Berlin to take up the position of head chef at the Grand Slam in 1989. That’s where he earned his first Michelin-star.

In 1997, he was the Rising Star of the Year in the GaultMillau. He earned a second Michelin-star in 2004, was Chef of the Year in the Feinschmecker 2013, was awarded 4 sets of cutlery in the Schlemmer Atlas, to name just a few of his awards and achievements. Since then Johannes King has published two cookbooks.

Johannes King’s kitchen has already been awarded two Michelin-stars several times and its excellent reputation extends far beyond the island’s boundaries. It’s distinguished by its love of regional products,
its emotion, skills and artistry, its in-depth knowledge and many years of experience.

He’s now leaving the North Sea, its dunes and its mudflats, for a short time so that you can consciously enjoy his philosophy of “pleasure through going without” at the Restaurant Ikarus in Hangar-7. You’ll
soon be able to take Johannes King’s unmistakable enthusiasm for naturalness home with you as an unforgettable treat.