The team
pars is a lively team of permanent and freelance employees. We see work as teamwork on equal terms and enjoy creating new things together. Everyone can and should contribute their strengths in their own way. We believe this collaborative approach is what brings pars to life.
We look forward to your inquiries and applications!
Kristiane Kegelmann
Kristiane is our owner, host, a visual artist and master confectioner. For Kristiane, pars is an attempt to build a bridge between art and craftsmanship. Her experience in art has taught her the courage to experiment and to be open to the outcome. All employees play an important part in creating a charming, unique place in Berlin for the fine practise of casual fine dining.
Florian Sperlhofer
Florian Sperlhofer is creating and shaping the cuisine at pars since September 2024. The Austrian, born in 1995, was most recently sous chef at the 3*** Michelin Restaurant Rutz.
In keeping with the spirit of pars, his cuisine focuses on local sourcing and the full use of all parts of the product. Florian's passion for experimenting with traditional craftsmanship and modern sustainability practices leads him to exceptional ingredients and us to amazing sensory experiences.
Julia Giese
Our sommelier Julia Giese has a special feeling for elegance and clarity. This is reflected in the numerous rarities on our wine list. She puts together a sensitive and exceptional wine accompaniment to our menu.
CLICK HERE for the wine list.
In 2016, Julia opened the renowned natural wine bar Jaja in Berlin-Neukölln and imported great wines from small wineries with Return of the living wine , the import she ran with Etienne Dodet.
Caro Schechtner
Caro is our chef and came to us after working at Restaurant NaNum, Restaurant Richard and the Michelberger Hotel.
Caro also usually takes care of the delicious team meal that we get to enjoy every day before the evening service.
Janik Hengelfelt
Janik is our third chef in the team. He has a great interest in local ingredients and works concentratedly alongside Florian.
He has previously worked at Avery , a Michelin 1* restaurant in Los Angeles that also specializes in seasonal, regional processing.
Awais Waris
Awais works as a steward for us and supports the kitchen in preparing mis en place.
He is actually studying engineering and works for us alongside his studies.
Photography & Film | Pujan Shakupa
pujan@stark.shakupa.com
Graphic Design & Packaging | Felix Weppen
info@mfu.com
Text | Lorraine Haist
haist.lorraine@googlemail.com
Programming | Vincent
vinzenz@vfxjohow.io
Press inquiries
kristiane@pars.berlin
Our chocolates are made by hand every day in Berlin. Each of our ingredients is picked and processed by us or obtained in collaboration with the most uncompromising pioneers of regional & sustainable food production.
