In 2014, Felix Kattchin completed his apprenticeship as a chef at the renowned restaurant The Brooklyn Berlin - as valedictorian. Immediately afterwards, the native of Berlin was named Berlin's youngest chef at the time in the same American Fine Dining Steakhouse. The 30-year-old has been in charge of the kitchen team at the
Grill Restaurant Lake Terrace in the Park Hotel Vitznau since 2017. Last year he completed his apprenticeship as a meat sommelier in Augsburg, Germany.
I can officially call myself the first meat sommelier in Central Switzerland
... says Felix Kattchin, «and I am happy when I can explain everything about the origin and processing of the products to our guests.» The award of 13 GautMillau points came as a surprise for him and his team, but it is without a doubt one of his personal highlights, as he says with a smile.
A fascination with product diversity and nature
In the region around Lake Lucerne, he is impressed by the density of regional partners who offer products of outstanding quality. "If I want to buy eggs in the region, I can go to the farmer in Vitznau and pet the chickens."
Growing up in the big city of Berlin, Kattchin is always fascinated by this bond with the region. This diversity - crowned by the proximity to the mountains and the lake - offers him a unique work-life balance, Kattchin continues.
The two-week training course to become a meat sommelier for specialists from the catering and retail trade in the meat trade training center in Augsburg includes the following topics: the cultural history of meat, keeping, races and origins of the animals, processing, BBQ and preparation of the pieces of meat, as well as nutrition and sensory analysis.