http://www.fischersfritz-berlin.de/

Team

Team

Who are we?

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Christian Lohse

Chef de Cuisine

Christian Lohse

Chef de Cuisine

Christian Lohse is one of Germany’s most award-winning chefs. Guests to Fischers Fritz are always mesmerised by his exquisite fish and seafood creations.

Awarded with two Michelin- Stars and 16 Gault-Millau points, for his culinary exploits at Fischers Fritz.

He was also awarded a Michelin star plus 16 Gault Millau points whilst working at the “Vier Jahreszeiten” restaurant in the Schlosshotel at Grunewald, and now his own particular version of modern French cuisine is delighting the gourmet guests at FISCHERS FRITZ.

Critics from the Michelin guide awarded him two of their much sought-after stars whilst he was head chef at the “Windmühle” in Bad Oeynhausen, and their colleagues from Gault Millau presented him with 18 of their points at the same time.

Other establishments that this virtuoso of sophisticated cuisine has graced with his culinary expertise include renowned restaurants such as the three-star “L’esperance’ in Vezelay in France, where he worked under Marc Meneau, “The Dorchester” in London, where he was also private chef for the Sultan of Brunei, and the “Schwarzer Hahn” restaurant in Deidesheim.

Christian Lohse learned his skills during first hand experience in France where he worked for the two-star “Charles Barrier” restaurant in Tours and the three-star “Guy Savoy” in Paris. His first steps on a highly-successful career were made as an apprentice at the “Jean Pierre Billoux” restaurant in Dijon.

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Nico Goll

Executive Chef

Nico Goll

Executive Chef

He is a factotum at the Regent Berlin: For over 16 years, Nico Goll has been faithful to the hotel and restaurant. For many years, he was part of the success story of the Fischers Fritz as its Chef Saucier. Now, as Executive Chef of the exclusive restaurant of the 5-star-superior-hotel, he is in charge of quality control, the organisation of the kitchen, the team of 38 chefs and trainees as well as all other outlets of the hotel.

His career started in Hesse's low mountain range of Taunus: At the Park Hotel Bad Soden, Nico Goll learned everything there is to know and acquired a sound foundation for which he is still thankful for today. His first few jobs after his apprenticeship years included positions at the Hotel Maritim Bad Homburg, the Schloß Blücher in Göhren-Lebbin as well as the Hotel Adlon, before he joined the former Hotel Four Seasons – now Regent Berlin – in 1998.

Born in Neustrelitz, the traditional cuisine of his grandparents as well as life in the countryside shaped him. He still loves nature and the maritime lifestyle, both of which give him strength to accomplish his everyday tasks at the hotel.
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Norbert Krüger

Sous Chef

Norbert Krüger

Sous Chef

Norbert Krüger was born in 1984 and originally comes from Staaken near Berlin. As the Sous Chef at the Fischers Fritz, he shares Christian Lohse’s passion for French indulgences and lifestyle.

After his apprenticeship under Thomas Kammeier at the restaurant HUGOS at the InterContinental Berlin, he worked for Kolja Kleeberg at the VAU at the Gendarmenmarkt. Since 2008, Norbert Krüger has cooked at the gourmet restaurant of the Regent Berlin. From the beginning he was focused on patisserie. “It is my aim to bring cooking back into the patisserie. Taste patterns, technique and experience from the savoury kitchen influence the preparation process for the dessert creations. Together with Christian Lohse, I have developed the patisseries at the Fischers Fritz to the point where the desserts are a continuation of the main course.” This concept not only enthrals the food critics, but our guests, who have the opportunity to test and taste this theory for themselves every day, as well.

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Mandy Michael

Assistant Restaurant Manager

Mandy Michael

Assistant Restaurant Manager

“When every guest leaves our restaurant happy, then I have reached my goal” – this is the motto Mandy Michael, Assistant Manageress of the Fischers Fritz lives by. Since June 2016, she has been overseeing the team of 15 service staff at the 2 Michelin starred gourmet restaurant at the Regent Berlin. “My focus lies on motivation and training of the staff. Only then can they give their very best and are able to pamper our guests with heartfelt and personalised service,” says the born and bread Berliner.

For the last six years – with only one short interlude away – the 30-year-old has been working at the luxury hotel Regent Berlin. In her last position as Food & Beverage Supervisor, she oversaw all outlets. The trained restaurant professional especially enjoys explaining and presenting the unique silver lobster press to her guests, prompting interesting conversations.

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Susan Morawski

Head of Service

Susan Morawski

Head of Service

Susan Morawski, former Restaurant Manager of Fischers Fritz restaurant at the Regent Berlin, returned to our team after maternal leave. Having received her degree in hospitality management, Susan is a quite seasoned professional in restaurant management. She is well-known and connected to Fischers Fritz as she started in 2006 in our premises and left in 2011 for an exchange year in New Zealand. In December 2012, Susan returned and supports now Katja Leue and Andrew Connor as the Head of Service.
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Andrew Connor

Sommelier

Andrew Connor

Sommelier

Originally from New Zealand, Connor began his career 18 years ago overseas in London. It was there he discovered his passion for wine, despite having already completed an art degree. After starting out as a bartender at a London wine bar, Connor quickly moved onwards and upwards; as of 2005, among other things, he worked as head sommelier at London restaurants and hotels such as “Cecconis” in Mayfair, “The Bentley Kempinski” in Kensington and “The Lanesborough” in Knightsbridge. From 2009, before moving over to Berlin, he worked at “Lutyens Restaurant”, a Prescott & Conran Ltd project. Besides this, Andrew Connor was announced City of London’s “Sommelier of the Year” in 2008 and also took part in the international sommelier of the year competition in Rome in 2009.

The amateur chef is married to a Berliner and enjoys cooking for friends and family. At the Regent Berlin, his main focus is on purchasing wine, developing the wine list and training restaurant staff. Besides this, he is responsible for selecting specific wines to best complement meals prepared by the restaurant’s two Michelin star chef, Christian Lohse.

Opening Hours

Breakfast: 6:30 a.m.-11:30 a.m.

Dinner: 6:30 p.m.-10:30 p.m.