Chef Interview

We have interviewed Chef Olaf Niemeir on his experience and how he enjoys when he uses the Japanese knives.

 Japanny:                What is your knife brand? Can you explain a little bit? 

Chef Niemeier:      For the last 15 years I have been using knives made in Japan. 

Japanny:                When do you use and what do you create with Japanese knives? 

Chef Niemeier:      I have different kind of knives for vegetables, meat and fish and I use them for everything al the time!

Japanny:                Is there any request on any particular knives, i.e. length, blade width? 

Chef Niemeier:     The different Japanese knives meet all my needs for the different produce, i.e. a wide blade for

                                 vegetables, a long thin blade for meats, etc.

Japanny:                You had experineced Sakai Takayuki knife this time, how is your Sakai Takayuki's knife when compare the one you have?

Chef Niemeier:      As mentioned, I am fond of knives made in Japan. The Sakai Takayuki is clearly of good

                                 quality as well. It is less heavy than a comparable Kai knife, which makes it an easy tool to

                                 handle. And it does what it should: it cuts well!

Japanny:                 I understand that you are running multiple restaurants and cooking schools. Would you like to
                                 introduce your knife to your colleagues and students? 

Chef Niemeier:      Yes, I would like to introduce it to my colleagues and students.




Milestones on the path to becoming a top chief - Chef Olaf Niemeier

Additional stops of his career were in Germany Gruiten near Haan (NRW), Düsseldorf, Kniebis and Glatten in the black forest as well as Wallgau in Bavaria. Particularly interesting stops were Shanghai, Hongkong, Taiwan, but also the American metropolis New York and Boston as well as a two year visit in London. His special highlights included the dinner for Bill Gates and the president of Taiwan.

Olaf Niemeier is precise in its planning and perfect in the implementation. He was already a celebrated star, cooked in the best hotels and had his own TV-show. Since the opening of the SIDE Hotel in 2001 in Hamburg, he has settled in Germany. Here, he pointed also to his expert knowledge in the area of Food Design and Food photo. This talent is also to admire in the book series – The ocean- and “Port Culinaire One”

Olaf Niemeier is characterized by his management experience and his extensive knowledge in the Asian cuisine. You can talk to the top chief Mr Niemeier in English or German.

His artistic way to decorate dishes and his unusual way to combine things gave him the nickname “Chef Picasso”.


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