Promoting and challenging young chefs
He is Germany's second-best young chef in 2025: Niklas Hues. And already today, a piece of his professional dream is coming true: After winning the Hupfer Münsterlandgabel award, things moved quickly for him – right into Michelin-starred gastronomy with Björn Freitag at the "Goldener Anker" restaurant in Dorsten. In this interview, Niklas Hues and his boss Björn Freitag talk about what it takes for young talent to progress and the role that passion, leadership style, and work processes play.
Editorial: Mr. Hues, what drew you to the stove?
Niklas Hues: It was classic - towards the end of my school days, I no longer wanted to just sit in class. I wanted to do something with my hands. After two weeks of internship at "Trüffel und Bohne" in Rhede, it was immediately clear: this is for me. The appreciation for the product, the love for the ingredients – I experienced that from the beginning and it still accompanies me today.
Editorial: What motivated you to move into Michelin-starred gastronomy?
Niklas Hues: If you practice a craft with passion, you should also be interested in doing so at the highest possible level. I've always had an enthusiasm for Michelin-starred gastronomy: cooking at the highest possible individual level for me – that's my goal.
Editorial: Mr. Freitag, how did you become aware of Niklas?
Björn Freitag: We met for the first time at a competition in Ahaus. I thought he was amazing then. But not just Niklas – I saw many people his age who performed incredibly well. I know it's different in some vocational schools.
Editorial: Mr. Freitag, what is important when selecting your employees?
Björn Freitag: For me, the person counts. The team and the new employee must fit together. The young person needs that certain gene within them, that concentration, that desire to always work at the same high quality level. We cannot afford fluctuations. You have to be 100 percent committed – or choose a different profession.
Editorial: You rely on a rather anti-authoritarian leadership style. Not a matter of course in Michelin-starred gastronomy.
Björn Freitag: I'm not a fan of shouting in the kitchen. If I were to really tell someone off, I wouldn't be able to sleep at night. Not out of fear of losing them, but because I believe: if mistakes happen, you discuss them calmly. For me, it's important: every employee must be able to develop and contribute their ideas. We feel like a big family here, and that is the basis for our cooperation.
Editorial: Mr. Hues, how important are well-thought-out logistics solutions for transport, storage, and organisation to you?
Niklas Hues: For me, food is naturally the priority. But I am absolutely aware that this precision and working at the highest level are only possible if all processes are perfectly organised. Only with an optimised workflow can we get the best out of every product.
Editorial: Mr. Freitag, you have been continuously awarded a Michelin star since 2001. How has Michelin-starred cuisine developed during this time?
Björn Freitag: In the past, everything was very focused on luxury products. Today, the approach is different. You can also make a simple carrot the star. Today we make a trio of celeriac – in the past, it only went into the sauce. Today, the monetary value of a product is less in focus than what you can get out of a seemingly simple product. That's what we can still surprise with today.
Editorial: Mr. Hues, you already contribute your own ideas to the menu. Where do you get your inspiration?
Niklas Hues: I actually think about food all day long, considering what might go together. Often it's also things I want to try out because I'm interested in the result. Curiosity drives me. One result of this is our current main meat course: corn-fed duck breast with cherries and beetroot. Of course, it makes me proud that my idea is accepted and implemented in such an environment.
Editorial: Mr. Freitag, what do you wish Niklas for his career?
Björn Freitag: Above all, consistency - and that he never loses his hunger for new input. You have to stay true to your line, but at the same time always be open to innovations. It's a balancing act between tradition and progress. Like here at the Goldener Anker, which we have been representing in Dorsten for so long – first good bourgeois, then finer and since 2001 with a Michelin star.
Thank you for the interview!
In the photo:
Visiting the Goldener Anker with Niklas Hues (right) and Björn Freitag in the show kitchen, known from television, directly next to the dining room. Both were pleased about the small thank you from Hupfer, the VARIOCART, which they will use in continuous hard use in their Michelin-starred gastronomy.