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Meet Chef Ollysan from the restaurant The Magazine, Serpentine Galleries in Hyde Park London

Interview:

  1. Tesi: Dear Chef Ollysan, some chefs discover their love for food and their gift to prepare ingredients in an outstanding way quite late, for some other it is already clear in their childhood years that they will become a chef. At which point in time did you discover your gift to prepare food far beyond normal standards?

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Ollysan: Food was always the center of family life for us. My parents took me to the best restaurants when I was a child, so developed an appreciation for food very early on. I remember that my friends always wanted to go home to watch Movies or play video games. I went home to have family dinner because i loved to help my mum with cooking and set the table. My parents really put a lot of importance on us gathering around the table every evening.

 

2.Tesi: You are running the restaurant “The Magazine” in London. Can you please tell me about the idea and concept of your restaurant?

Ollysan: My vision for this restaurant is to have a relaxed atmosphere and a menu based on sharing and eating as a communal experience. As we are next to the Serpentine Sacker Gallery and a lot of people around the world are visiting us, I feel I need to serve food which makes people of all cultures comfortable. My idea is to serve “contemporary Japanese” food with British products. I think everybody likes to share and this is the future of restaurant business.

3.Tesi: The most underrated cuisine in the world is...

Ollysan: I love Japanese cuisine, but in Japan they serve a lot of curries. I like Indian food if it is prepared properly. I think good Indian restaurants deserve more attention.

4.Tesi: What is your favorite dish and why do you love that dish?

Ollysan: I love everything that my wife Megan does at home. She is American and learned the Japanese style of cooking from me. She combines the food cultures in such a good way. I am the happiest man when I eat at home.

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5.Tesi: Where do you get your inspiration when you create a menu? Do you follow a method or a routine when you create a menu or is it different every time?

Ollysan: I get inspiration from everywhere, because I think of food and cooking all the time. It can’t be about routine, because the right menu will be different for every location or city. I’ve recently learned again that the most important thing is to put your soul into your food. If you don’t like what you’re cooking, the guests can taste that.

6.Tesi: What does good food mean to you?

Ollysan: Good food is life. The old “You are what you eat” adage is completely true. It makes such a difference to your body and your mood if you eat the right things. every now and then you need a little treat to balance the stress situations.

 

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Biography:

 

Oliver Markus Lange alias Ollysan
born 11.03.1983 in Berlin
Restaurants and awards:

Micro and Silk at the Cocoon Club in Frankfurt am Main 1*
Restaurant Zarges in Frankfurt am Main 1*
Kokoro by Ollysan in Munich
Zenzakan Pan Asian Supperclub in Frankfurt am Main
The Magazine in London

winner of the tv show “restaurant sucht chef” in germany
earned 14 points in gault millau for kokoro by ollysan in munich
very creative sushi and sashimi in guide michelin for zenzakan in frankfurt
cooking around the world with my catering company Kokoro GmbH

Events such as
ATP Madrid
Rolex Golf Masters Augusta
Hahnenkamm Ski race in Kitzbühel
G8 Event at Villa Rothschild Kempinski in Falkenstein
Pret a Diner Berlin, Frankfurt, London, Munich, Monaco, Basel and Zurich
WM Brazil 2014
Glock Horse Performance in Kärnten

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Awards:

  • winner of the show “restaurant sucht chef”
  • 14 Points Gault Millau
  • creative sushi and sashimi guide michelin

Web:

www.magazine-restaurant.co.uk

www.kokoro-catering.de

www.kandklondon.co.uk

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