Bborn in Vancouver, Canada in 1993, Dylan Watson-Brown was supported by a father who spotted his son’s passion for food and cooking. The chef skipped the traditional route, and jumped in the deep end working his way through several restaurants and studying the intricacies of food in his spare time.
Like many chefs, Dylan Watson-Brawn is a firm believer in terroir, the unique character imparted to a product by its origins. For the produce at his restaurant Ernst.
“We’ll do things like giving the same seeds to three different farmers, to see whose soil or whose environmental conditions make them most delicious.”
The Vancouverite’s personal terroir derives at least partly from the neighborhood of Wedding, where he’s lived, worked, and cooked for the past eight years. When he moved here, he was a child prodigy known for having dropped out of high school to the stage in the hallowed kitchens of RyuGin, Noma, and Eleven Madison Park.
In 2014 he launched Ernst with his friend Spencer Christenson. The private dining experience means you get to enjoy a personal culinary experience at Dylan’s own apartment that celebrates the integrity of specially sourced biodynamic ingredients.
“Where I come from in Vancouver, there is a long tradition of organic farming which I hope to pioneer here in Berlin.”
Ernst is an eight-seat counter restaurant in Berlin based around relationships with farmers in the area as well as a handful of meticulously sourced products from abroad. He knows all his suppliers personally, and will excitedly describe them while cooking right before you.