Chef Ciel Bleu: “Keeping the stars is the hardest thing, constantly working on them”

How did you experience the past corona period at Ciel Bleu?

“It was a difficult time, both privately and professionally. My wife is also a chef in a restaurant and suddenly we were at home and no longer working. It’s a very uncomfortable situation for two people who are normally in the kitchen late every day. † † † †

“Now that all quarantines are over, we realize that customers really want to eat out again. They can enjoy it even more than before. Most nights there are waiting lists.”

The following problem arises: Lack of staff, how do you deal with it?

“In the past, enough people wanted to join us and we have always had new growth, unfortunately that is no longer the case. After Corona, time has completely changed. employer brandAttracting and retaining staff has become very important.”

“For example, we work together with the Okura Hotel, which also houses the star restaurant Yamazato. The entire hotel, from the maid to the cook, is dealing with staff shortages. That is why people are sometimes brought in from abroad and, for example, joint venture films are made. The hospitality industry must remain attractive employers by working together.”

What are your goals for the coming year?

“At least keep the two stars and continue to build our restaurant with our team. New collaborations, for example. Tomorrow morning I fly to Salzburg to prepare a menu for Hangar 7, Red Bull’s exclusive restaurant and sports museum. Founded by Dietrich Mateschitz.

A unique place and a unique concept. Several great chefs prepare menus for a month for you to enjoy. It’s a bit like the olympic games for chefs and I’m really looking forward to it. What am I going to cook? One of the most special dishes is celery made with celery ombu, caviar and mace oil. One of our new signature dishes.”