"This all came together within four weeks: I really want to cook. I can cook. And this is how I want to cook." With these words, Micha Schäfer, top chef from the Berlin restaurant Nobelhart & Schmutzig, invites us to take a behind-the-scenes look at the capital city's restaurant. In conversation with our founder, Stefan Rennicke, he shares what inspires him as a chef, what values drive him, and how he envisions the future of food.
Since its founding in 2015, the team at Nobelhart & Schmutzig has used only products from the Berlin area. Nothing is imported – not even salt. The goal is for guests to experience the true taste of the region. This isn't because the founders are particularly enamored with Germany, but because they want to work closely with people they know, converse with, and develop alongside.
Micha Schäfer draws inspiration for ingredients and dishes directly from producers during visits to the fields. He wants to understand how the animals live and how the gardens are structured. This curiosity even led him to take a gardening course to understand the craft behind it. At Nobelhart & Schmutzig, it’s always about looking deeper: Where does the wood come from? Who makes the glasses? Who is the carpenter? This is why Micha Schäfer also wears chef jackets from KAYA&KATO. He cares about the people behind the products, such as the farmers in Uganda who grow the organic cotton, the transparent supply chain, and the values of the founders. Learn more on Cotton Work.
He became a chef because he likes the structure in the kitchen – doing the right thing, and doing it quickly. For Micha, cooking isn't just about what you can make from food; it's about giving it meaning. "As a person, you can only have your own values," says Micha Schäfer. "The food is how I like to eat. The drinks are how Billy likes to drink. The music is what we both enjoy." He is aware that their concept is polarizing.
Chef, visionary, philosopher – but above all, straightforward. Micha Schäfer's multifaceted nature inspires us. Learn more directly from him in our interview.
