Our team
We are nine people in the kitchen and front of house. Most live less than twenty minutes from the pond, and some have known our regulars longer than the menu has existed.
Anja Wendt and Paul Kaminski
Fifth-generation host and head chef
Anja grew up above the dining room. After hotel management school in Potsdam and six years in Berlin restaurants, she took over the business from her parents in 2014. Paul previously cooked in an Italian kitchen in Potsdam. That is where the pasta and beef fillet on our menu come from.
At lunchtime, both are on site themselves. If you are planning a celebration in the function room, you will usually speak with Anja.
Purchasing
Pike-perch and perch from a fisherman on the Schwielochsee, vegetables from two local farms
Kitchen
We cook fresh every day and write the lunch menu after shopping.
In the kitchen
Four people alongside Paul. In the morning, everything is peeled, chopped and prepared; from 11:30 a.m. the lunch menu goes out, and in the evening the à la carte menu.
Tobias Lange
Deputy head chef
He trained with us, went hiking in Bavaria, and returned in 2019. He starts his sauces the day before.
Amara Okafor
Chef, fish and sides
She joined us from a hotel in Cottbus. She fillets every pike-perch that comes into our kitchen.
Elif Yıldız
Chef, desserts
She makes tiramisu, panna cotta and the compote, which—depending on the season—is made from rhubarb, cherries or plums.
Leon Hamdi
Apprentice chef, second year
He cycles in every morning from Feldhausen-Ausbau. His fried potatoes now meet Tobias’s standards.
In service
Three people who know which wine goes with pike-perch and where the high chair is kept.
Sabine Kretschmer
Restaurant manager
With us since 2008, making her the longest-serving of all. She plans the table layout, including for the function room.
Marek Nowak
Service
He lives in Frankfurt (Oder) and speaks with our Polish guests in their language.
David Mensah
Counter and drinks
He takes care of the draft beer and the wine list. If you are looking for a dry white to go with fish, ask him.
Join our team
Every year, we train one apprentice chef. Tobias and Leon both started with us.
You do not need a complete application (CV and cover letter). A few lines about who you are and when you can work are enough for an initial conversation.
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Chef apprenticeship
Start date: August 1, 2027; three years; vocational school in Königs Wusterhausen.
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Part-time server
Friday and Saturday evenings, as well as for celebrations in the function room, on a mini-job basis.
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Dishwasher
Tuesday to Friday at lunchtime, around 15 hours per week.
Write to Anja Wendt or call Tuesday to Friday between 10 and 11 a.m.