Chef Sternekoch ends partnership with "Nikkei Nine". What was the difficulty in expressing farewell?
In the vibrant culinary scene of Hamburg, Germany, renowned chef Kai Weigand has made a significant move. Weigand, known for his Michelin-starred experience and innovative dishes such as Wagyu beef tartare and scallop carpaccio, has left his previous post at Nikkei Nine to join the team at Pellicano, an elegant Italian restaurant situated at Stephansplatz.
For three years, Weigand was a prominent figure at Nikkei Nine, a trendy restaurant in Neustadt. His tenure there was marked by critical acclaim from culinary professionals and celebrities alike. However, after much thought, Weigand decided to depart from Nikkei Nine to explore new culinary opportunities.
At Pellicano, Weigand unites with other experienced chefs, including Luigi Marzo from Apulia, to deliver a high-quality dining experience. This new chapter in Weigand's career allows him to focus on Italian cuisine and potentially expand his culinary horizons.
In a recent interview with The MOPO, Weigand discussed his departure from Nikkei Nine and his new beginning at Pellicano. He also touched upon the influence of his grandmother on his culinary success and the reason why his kitchen at home remains cold.
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Kai Weigand's career progression is a testament to his dedication to culinary innovation and his pursuit of continued success in the industry. His move to Pellicano marks an exciting new phase in his professional journey, and food lovers in Hamburg are eagerly awaiting the culinary delights he will create at his new restaurant.
Weigand's tenure at Nikkei Nine attracted not only critical acclaim from culinary professionals but also a devoted following among celebrities, making entertainment circles abuzz with anticipation for his innovative dishes. With his move to Pellicano, Weigand continues to carve out a unique niche in the culinary world, merging Italian cuisine with his signature flair for creativity.
