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Going to the market with Jens is quite an experience. He knows
exactly what he wants and where to find it, “ I need first quality
fresh ingredients in season”, and he does not settle for second to
best. He’s just the same when in the kitchen though a bit more
reserved. From time to time he’ll look up from what he’s doing,
look around, smile and look down again. He is a man with a great
sense of humour. His friends adore him.
After completing his professional training and spending various
seasons in some of the well known European restaurants, Jens
became a protégé of Günter Sherrer at the Victorian Restaurant
of Düsseldorf, rewarded with a Michelin star. Jens has very fond
memories of this period and is aware that his former master had
a big influence on his cooking.
Later he gained more experience at Pomp, Duck & Circunstance
with Peter Wodartz as chef and finally made the decision to move
to the island of Mallorca.
On his arrival in Mallorca in 1997, Jens met Sebastian Pasch, owner
of the famous restaurant “Sebastian” in the picturesque village of
Deià. –“ I no longer wished to work in an hotel or work as nº1 chef;
I just wanted to create delicious dishes and Sebastian gave me the
opportunity to do so.
I worked with him for 3 years and it was there that I met Manuela”.
Jens and Manuela opened Restaurante Jens in Camp de Mar in
february 2001. |
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