{"id":11828,"date":"2026-10-11T11:25:51","date_gmt":"2026-10-11T09:25:51","guid":{"rendered":"https:\/\/restaurant.designwahl.de\/team\/"},"modified":"2026-10-11T23:06:06","modified_gmt":"2026-10-11T21:06:06","slug":"team","status":"publish","type":"page","link":"https:\/\/restaurant.designwahl.de\/en\/team\/","title":{"rendered":"Team"},"content":{"rendered":"\n
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Our team<\/em><\/h1>\n\n\n\n

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. <\/p>\n<\/div>\n<\/section>\n\n

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\"Anja<\/figure>\n\n\n\n
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Anja Wendt and Paul Kaminski<\/em><\/h2>\n\n\n\n

Fifth-generation host and head chef<\/p>\n\n\n\n

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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. <\/p>\n\n\n\n

At lunchtime, both are on site themselves. If you are planning a celebration in the function room, you will usually speak with Anja. <\/p>\n<\/div>\n\n\n\n

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Purchasing<\/p>\n\n\n\n

Pike-perch and perch from a fisherman on the Schwielochsee, vegetables from two local farms<\/p>\n<\/div>\n\n\n\n

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Kitchen<\/p>\n\n\n\n

We cook fresh every day and write the lunch menu after shopping.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n

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In the kitchen<\/em><\/h2>\n\n\n\n

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 \u00e0 la carte menu. <\/p>\n<\/div>\n\n\n\n

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\"Tobias<\/figure>\n\n\n\n

Tobias Lange<\/h3>\n\n\n\n

Deputy head chef<\/p>\n\n\n\n

He trained with us, went hiking in Bavaria, and returned in 2019. He starts his sauces the day before. <\/p>\n<\/article>\n\n\n\n

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\"Amara<\/figure>\n\n\n\n

Amara Okafor<\/h3>\n\n\n\n

Chef, fish and sides<\/p>\n\n\n\n

She joined us from a hotel in Cottbus. She fillets every pike-perch that comes into our kitchen. <\/p>\n<\/article>\n\n\n\n

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\"Elif<\/figure>\n\n\n\n

Elif Y\u0131ld\u0131z<\/h3>\n\n\n\n

Chef, desserts<\/p>\n\n\n\n

She makes tiramisu, panna cotta and the compote, which\u2014depending on the season\u2014is made from rhubarb, cherries or plums.<\/p>\n<\/article>\n\n\n\n

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\"Leon<\/figure>\n\n\n\n

Leon Hamdi<\/h3>\n\n\n\n

Apprentice chef, second year<\/p>\n\n\n\n

He cycles in every morning from Feldhausen-Ausbau. His fried potatoes now meet Tobias’s standards. <\/p>\n<\/article>\n<\/div>\n<\/div>\n<\/section>\n\n

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In service<\/em><\/h2>\n\n\n\n

Three people who know which wine goes with pike-perch and where the high chair is kept.<\/p>\n<\/div>\n\n\n\n

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\"Sabine<\/figure>\n\n\n\n

Sabine Kretschmer<\/h3>\n\n\n\n

Restaurant manager<\/p>\n\n\n\n

With us since 2008, making her the longest-serving of all. She plans the table layout, including for the function room. <\/p>\n<\/article>\n\n\n\n

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\"Marek<\/figure>\n\n\n\n

Marek Nowak<\/h3>\n\n\n\n

Service<\/p>\n\n\n\n

He lives in Frankfurt (Oder) and speaks with our Polish guests in their language.<\/p>\n<\/article>\n\n\n\n

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\"David<\/figure>\n\n\n\n

David Mensah<\/h3>\n\n\n\n

Counter and drinks<\/p>\n\n\n\n

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. <\/p>\n<\/article>\n<\/div>\n<\/div>\n<\/section>\n\n

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Join our team<\/em><\/h2>\n\n\n\n
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Every year, we train one apprentice chef. Tobias and Leon both started with us. <\/p>\n\n\n\n

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. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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