If you've ever travelled on the Swiss Railways Glacier Express, you've probably enjoyed this chef's cuisine. Born and trained in Switzerland, his style of cooking is based on the use of seasonal regional produce, from German asparagus to Swiss cheeses. His Berlin base is a modern town house. He's lived here since it was built in 2011. And the centre of activity, naturally, is the kitchen. Professional chefs are taught to work in a systematic, logical and efficient way. And although the owner of this home now writes recipe books rather than working in a restaurant, the discipline of his training shows in the layout of this Poggenpohl +ARTESIO
The unique +ARTESIO arch provides a strong visual focus for the room, defining the cooking area and bathing it in light. Underneath it is an island unit with a stainless steel worktop used for food preparation. The owner was insistent that he wanted the ovens, hob and all cooking equipment to be accommodated along one line in the facing wall – a legacy of his years as a restaurant chef. Colours are contemporary and masculine, the white cabinets contrasting with the dark wood of the breakfast bar, back wall and dining table. Glass fronts complete the look. It’s a calm place in which to cook, and makes an appealing backdrop for those occasions when he’s using his home as a television studio.