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 a visual artist and the host of pars. After several years working in the craft of patisserie, she turned towards fine arts in 2014. Her artistic practice is defined by an installation-based way of thinking and a distinctly performative approach. In 2015, pars pralines came to life—sculptural chocolates that emphasize natural ingredients and the craftsmanship of small producers. They became a connecting element between her art and Berlin’s vibrant young gastronomy.
In 2022, she opened pars, a place she understands as part of her artistic practice. It is a space where her ideas about form, material, and process become tangible. In 2025, pars received its first Michelin star under head chef Florian Sperlhofer.
Florian Sperlhofer
Florian is the head chef at pars and earned his first Michelin star in 2025. After completing his training in Bad Ischl, he worked in numerous renowned restaurants such as Restaurant Tim Raue, Restaurant Amador, and Restaurant Reinstoff. Most recently, he spent four years at Restaurant Rutz in Berlin as sous chef.
These stations taught him a solid craft, precision in his work, and how to lead a team. When he took on the role of head chef at pars in September 2024, he had all the tools he needed to explore and develop his very own culinary signature.
His cuisine is guided by the ingredients provided by our many small producers, enriched with influences from his homeland. The warmth of Austrian cooking is always tangible, while his dishes remain clear and focused, refined, and almost delicate. He enjoys working with ferments and spice—subtle, elegant expressions of the multifaceted character of his cuisine.
Julia Giese
Our sommelier, Julia Giese, has a special flair for elegance and clarity. This is reflected in the numerous rare wines on our wine list. She creates a sensitive and exceptional wine pairing for our menu.
In 2016, Julia opened the renowned natural wine bar Jaja in Berlin-Neukölln and, with Return of the living wine , the import business she ran with Etienne Dodet, imported great wines from small winemakers.
Luis Ribeiro
Luis is our restaurant manager. He comes from Brazil, where he studied gastronomy and hospitality management, and has been living here in Berlin for ten years.
Luis is also responsible for our non-alcoholic beverage service and the small but excellent selection of cocktails.
Since I met Luis in 2020, his generosity and warmth have brought a special spark to every moment we share. He now brings this energy to pars – making our welcoming place even more vibrant.
Janik Hengelfelt
Janik is our sous chef on the team. He has a great interest in local ingredients and works intently alongside Florian.
He previously worked at Avery , a Michelin 1* restaurant in Los Angeles, which also specializes in seasonal and regional cuisine.
Jonathan Pasqualini
Jonathan is our third chef in the group, a native of Innsbruck and a print newspaper fan. Full of zest for life, he makes us all laugh. When he has free time, he spends it with his typewriter and engages with political issues.
With stops at Cafe Frieda, the Unterwirt in Tyrol, and the Interalpen-Hotel in Tyrol.
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 handmade daily in Berlin. Each ingredient is carefully selected — sourced directly by us or in close collaboration with pioneers of regional, sustainable, and fair food production.