Julia Komp – won her first Michelin star at the age of 27, within just twelve months of taking over as head chef at Schloss Loersfeld in Kerpen. This made Komp, in 2016, the youngest female chef in Germany to helm a Michelin-starred restaurant.
Having recently quit her job, Komp has travelled through 30 countries in fourteen months, on a food cultural exchange of sorts. Known for her mastery over avant-garde cuisine, Komp believes in the harmony between taste and visual details, elevating these to a perfectly balanced sensory dining experience. She is fond of modern cooking techniques but only uses these when they uplift a dish. Every ingredient on the plate is present for a reason.
“Food has to be fruity, hearty and real. No unnecessary gimmicks,” she declares, adding, “Garlic and passion fruit are my favourite ingredients, but in each dish, one base ingredient has to be the hero. Others plays an important but supporting role. Ingredients matter to me and I want the whole journey from sourcing to consumption to be perfect.”
Lokschuppen by Julia Komp
51063 Cologne, Germany