ABOUT Mike Hamel

There is an attribute that perfectly describes people like me: “gastrosexual”. German author Carsten Otte even wrote a nonfiction book about the male species to which I belong and humorously analyses the behaviour of gastrosexuals. Men like me do not spend the weekend in the garage, but in the kitchen, as we all share the same passion: cooking. We invest a lot money in good produce and professional cooking equipment, have tons of cookbooks, prefer to cook our meat and vegetables sous-vide and enjoy spoiling our family and friends with gourmet menus. Many people name their cars. But who on earth names his kitchen? Well, gastrosexuals like me do that. I call my kitchen „3D Kochatelier“ (3D Cooking Studio), because we live in a former spinning mill in house 3D. The kitchen is my playground, my battlefield, my craft room, my machinery, my studio. It’s the place where I’m creative, where I can unfold and relax at the same time. My kitchen is my cathedral in which I live out my passion. At the beginning of my “career“ as a hobby chef, I almost always followed recipes. Over the years, however, I’ve enhanced my skills. Thanks to various workshops with star chefs and first and foremost to my friendship with avant-garde chef Giuseppe Messina I have learned many cooking techniques that now enable me to create my own menus and dishes. I really enjoy using the aroma wheel for new flavour pairings. There are endless possible combinations and that makes it so exciting.

Seeteufel Ravioli // Fenchel// Orange by Mike Hamel
Seeteufel Ravioli // Fenchel// Orange
Kabeljau // Rosenkohl // Blutwurst // Lakritz by Mike Hamel
Kabeljau // Rosenkohl // Blutwurst // Lakritz
Rindfleisch // Grüner Spargel // Süßkartoffel by Mike Hamel
Rindfleisch // Grüner Spargel // Süßkartoffel
Schweinefleisch // Shiitake // Pak Choi by Mike Hamel
Schweinefleisch // Shiitake // Pak Choi
Färöer Lachs // Miso // Alge by Mike Hamel
Färöer Lachs // Miso // Alge
Tuna Tataki // Mango // Radieschen by Mike Hamel
Tuna Tataki // Mango // Radieschen
Bunte Blattsalate mit gebratenen Pilzen by Mike Hamel
Bunte Blattsalate mit gebratenen Pilzen
Ravioli // Ricotta // Tomate // Basilikum by Mike Hamel
Ravioli // Ricotta // Tomate // Basilikum