THEY SAY HOME IS WHERE THE HEART is, and Chef Michéle Müller has returned to Berlin after a diverse international career, now serving as the first woman chef de cuisine at Restaurant Quarré in the historic Hotel Adlon Kempinski.
Müller brings a refreshed perspective to the menu and to guest engagement at Restaurant Quarré. Known for straightforward cuisine that blends local favorites with international influences, the restaurant will reflect her commitment to fresh interpretation and thoughtful presentation. Müller enjoys interacting with diners: “I really enjoy asking guests in the restaurant what they fancy, advising them and then immediately preparing the dish for them.” Her hands-on approach adds a personal touch to the dining experience.
© THE ADLON KEMPINSKI
Müller developed her culinary skills around the world, beginning in Berlin and progressing through kitchens in Switzerland, Italy and Ireland. Most recently, she served as executive sous chef at Hyatt Capital Gate in Abu Dhabi, experiences that shaped her practical approach and broadened her culinary vocabulary.
Hotel Adlon Kempinski’s prime address, adjacent to the Brandenburg Gate, complements its long-standing reputation for elegance and attentive service, creating a fitting stage for Müller’s culinary leadership.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS?
Every destination has contributed to my development, and I’ve taken lessons from each place I’ve worked. Over time I found my own style: down-to-earth, simple but excellent. My motto is less is more — a few high-quality ingredients, fresh herbs and lots of care.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
I don’t have a single famous culinary hero. My inspiration comes from everyday people and parents who cook for their families using fresh ingredients, passion and love. Those who prepare daily meals on their own are the true heroes; professionals in restaurant kitchens usually have a full team supporting them, but these home cooks do everything themselves.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
My guests have the biggest influence on my cooking style. I want them to leave satisfied and well fed. There’s little value in adhering to a rigid style if people don’t enjoy the food. I adapt to the region and its tastes: I’ve prepared Mediterranean, sharing-style dishes and now focus on approachable, modern German cuisine. I enjoy both approaches and let the context guide the menu.
WHAT IS YOUR FAVORITE FOOD CITY?
I love exploring food wherever I go; it’s a way to understand a country and its people. Barcelona stands out — moving from one tapas bar to the next is a joy, and it’s an experience I could revisit often.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
In recent years convenience often took priority and we lost sight of the time good food requires. I expect a return to basics: cooking methods and meal rhythms more like those of our grandparents. Slower preparation, seasonal ingredients and traditional routines can improve health and balance — for example, fish on Fridays, meat on Sundays, and lighter meals, soups and stews during the week.
HOTEL ADLON KEMPINSKI
Unter den Linden 77
10117 Berlin, Germany
tel 49 30 22610
kempinski.com