Sascha Ludwig grew up in Gera, Thuringia, worked in restaurants recognized by the Michelin Guide, and is the head chef of Filetstück das Gourmetstück.
Thuringia is a small state, and my hometown of Gera is tiny in geographical terms, with barely one hundred thousand inhabitants and no large industrial complexes. It’s a typical quiet province with a steady pace of life and rich German traditions. I’m fast-paced by nature, but this environment taught me to understand timeless values. I’m Sascha Ludwig, the head chef of Filetstück das Gourmetstück.
What are timeless values for a guy from a small town? Family, respect, love, children, and, of course, good food, without which there’s no harmony or foundation. Whatever its style or cultural influence, food must be fresh, beautiful, and made with good intentions.
Despite my philosophical reflections, I’m very down-to-earth. Ambition and a desire for self-expression took me far from Gera. I studied, worked, studied again, and worked better each time, in a continuous and perhaps inseparable process.
In my résumé, you’ll find restaurants with global recognition, awarded by the Michelin Guide. It’s an incredible honor for any chef to be part of a Michelin-starred team, and beyond the pride, it means unparalleled discipline, responsibility, and professionalism. I sincerely wish every chef could gain such a unique experience.
The more I worked with and for people, the more I understood that good ingredients, trusted suppliers, a stylish interior, and precise presentation are great steps toward creating an excellent dish. But the core of it is emotion: my emotions while cooking and the guest’s emotions while eating. It’s crucial for me to be inspired and to inspire others, because it’s an exchange of energy.
Like any man, I’m passionate about sports. Sometimes I play, but more often I cheer for my favorite football team. I love visiting markets, a professional quirk, I guess: I wander, observe, smell, and imagine flavor combinations, mentally picturing the finished dish. That’s how I entertain myself.
For this project, I’ve chosen dishes that elegantly balance all kinds of flavors and textures and look stunning on the plate. I stand for both beauty and taste!
