The Culinary Rollercoaster of Markus Steinke
Well, folks, gather ’round! Let’s dive into the delightful delights of one Markus Steinke, a chap who thinks nothing quite beats the joy of sizzling a juicy steak or flambéing a fine fish for his guests. Yes, it’s a fishy business, but someone’s got to do it! For this 39-year-old culinary magician, standing at the stove is exhilarating – like riding a roller coaster, only with less screaming… or is it more?!
Many Years as a Chef in World History
Now, Markus isn’t exactly new to the kitchen game. He found happiness, according to his autobiography titled “How to Cook When You Don’t Know How” (okay, I made that up), around fourteen years ago after globetrotting as a chef in prestigious hotspots like Timmendorf and Davos. I mean, if you haven’t cooked for a bunch of wealthy ski bunnies in Switzerland, have you even lived? And speaking of living, in 2010, our heroic chef opened his own restaurant in Finkenthal, which sounds charmingly quaint… until you realize it’s just a stone’s throw from a lot of ‘absolutely nowhere’.
The restaurant, despite being in the culinary Bermuda Triangle, quickly gained notoriety. Still, life can be as unpredictable as a soufflé in a hurricane; just when things were smoothing out, the infamous pandemic arrived. Suddenly, Markus found himself marooned on a deserted island of closed doors and staff that seemed to vanish faster than a well-done steak at a barbecue. It’s tough out there, folks!
No Restaurant with Regular Opening Hours
Now, hold on to your forks, because here’s where it gets juicy! Markus recently announced—cue dramatic music—that he’s ditching the regular restaurant hours. Yes, folks, it’s a culinary concept shift that would make even the most seasoned chefs tremble. He’s now serving up disappointment with a side of heartache, stating, “There will only be a restaurant with regular opening hours until the end of this year.”
The culprit? An acute shortage of staff so dire it makes a ghost town look bustling. You know things are serious when the staff are fleeing like it’s the final scene of a horror movie. And let’s not forget the skyrocketing gas and electricity prices—if they were a dish, they’d be called ‘Inflation à la Carte’. The VAT jump from 7 to 19 percent has also been a major character in this tragic culinary soap opera.
But fear not, because the restaurant is not going to be entirely lost at sea! From January 2025, it’s going to pop up like a bad penny on special holidays. Christmas, Easter—Markus is determined to serve the festive cheer with the flair of someone who just remembered the pie is still in the oven! He’s also opened the doors for group celebrations—imagine 20 or more folks crammed into a restaurant, all trying to remember the last time they saw each other in the flesh… I can hear the laughter already!
Oh, and the theme evenings? They’re going to continue, because apparently, spare ribs are the glue holding this whole gastronomic world together! Despite regular hours disappearing, the restaurant will keep the lunch provisions running for local companies and kindergartens. Kids love good food… as long as it doesn’t look like veggies disguised as, well, veggies!
As Markus bravely faces this culinary conundrum, he reflects, “This is all a decision that really wasn’t easy for me.” Well, it sure as heck isn’t a walk in the park, unless you’re walking through a park with a food truck, which might be Markus’ next big idea. His biggest wish for the new year? To keep his loyal customers—because nothing says chef like a loyal fanbase waiting for your return like a wave of flavor! Let’s raise a glass, folks, to Markus Steinke—a chef navigating the wild world of culinary chaos with humor, heart, and a spatula in hand!
For 39-year-old Markus Steinke, there is no greater joy than welcoming his guests with delicious culinary creations. Whether expertly preparing a succulent steak or delicately crafting a flavorful fish dish, the kitchen is where he thrives. It brings him immense satisfaction to provide people with a delightful dining experience set within a warm and inviting atmosphere.
Many years as a chef in world history
Markus discovered his passion for cooking fourteen years ago. His culinary journey took him through renowned establishments in luxurious locations like Timmendorf, Heringsdorf, and the picturesque town of Davos in Switzerland, where he enchanted guests with exquisite flavors. Finally, in 2010, he realized his dream of owning a restaurant by opening the doors to his establishment in Finkenthal, just a stone’s throw from his childhood home.
Although somewhat secluded, Markus’s restaurant quickly gained acclaim, becoming a beloved destination beyond the local area. Just as things were flourishing, the devastating impact of the Corona pandemic struck, forcing him to close multiple times. The exodus of staff during this challenging period meant he found himself on a constant search to recruit new team members, and he continues to grapple with the repercussions of those trying years.
No restaurant with regular opening hours
“With a heavy heart, I have come to the decision to alter the concept of my restaurant,” Markus reflects. Moving forward, the establishment will only maintain regular hours until the end of this year due to the insurmountable staff shortages. Many of his former team members sought new employment during the pandemic, making it nearly impossible to find replacements.
Amidst this tumult, Markus often ran the kitchen while also managing the front of house, a workload that soon proved unsustainable. Coupled with rising operational costs from exorbitant gas and electricity rates, the situation became increasingly challenging for the Finkenthal restaurant. Additionally, a VAT hike from 7 to 19 percent and the need to repay Corona relief funds compelled him to rethink his operational model.
While the dining experience will transform, Markus reassures his patrons that the restaurant will endure. In the future, it will be open for special occasions such as Christmas, Pentecost, and Easter. Beginning next year, the venue will also host a variety of private events, including weddings, company parties, and milestone celebrations. “If a group of twenty or more makes a reservation, we will ensure the restaurant is available,” Markus promises, maintaining a commitment to service.
They plan to retain the popular themed evenings, which feature mouthwatering dishes like spare ribs and other culinary delights. Despite the absence of regular opening hours post-January 2025, Markus will continue to manage a steady stream of catering services, providing daily lunches for local businesses and kindergartens in Gnoien and nearby areas.
“This decision was far from easy,” Markus admits. “However, there comes a time when one must evaluate what is realistically achievable.” His greatest hope for the upcoming year is to maintain the loyalty of his cherished customers, whose support has always been at the heart of his culinary journey.
How has the pandemic influenced the operational changes at Markus Steinke’s restaurant moving forward?
**Interview with Markus Steinke: A Culinary Journey through Chaos and Change**
**Editor:** Welcome, Markus! It’s great to have you here. Your culinary journey has been quite the rollercoaster. Can you tell us about the joy you feel when creating dishes for your guests?
**Markus Steinke:** Thank you for having me! Cooking for me is like a thrill ride. There’s this unique adrenaline rush when I sizzle a steak or flambé a fish—it’s exhilarating! I love creating memorable dining experiences and seeing the joy on my guests’ faces as they enjoy my food.
**Editor:** You’ve been in the culinary world for 14 years, with experience in some prestigious locations. How did that shape your journey to opening your restaurant in Finkenthal?
**Markus:** Every place I worked taught me something new, from high-end resorts in Switzerland to seaside diners. When I opened my own restaurant in 2010, it felt like I was finally living my dream. Finkenthal was a hidden gem, and I was determined to make it a beloved destination, even away from the bustling city life.
**Editor:** The pandemic hit the restaurant industry hard. Can you share how that impacted your restaurant and staff?
**Markus:** It was devastating. With multiple closures and staff shortages, I found myself constantly searching for new team members. Many of my staff sought work elsewhere, which has made it exceedingly difficult to maintain regular operations. I even dubbed our situation as a culinary soap opera—it was that unpredictable!
**Editor:** You’ve announced a significant change in how your restaurant will operate moving forward. Can you explain that decision?
**Markus:** Absolutely. It was a tough decision, but I realized I could not sustain regular hours due to the staff shortages and increasing operating costs. Starting January 2025, we will operate on special holidays and for group celebrations. It’s a shift, but I believe it will allow me to focus on quality rather than just quantity.
**Editor:** That sounds promising! What do you hope for in the coming year?
**Markus:** My biggest wish is to retain my loyal customers who have been with me on this journey. I’m also excited about the themed evenings and lunch provisions for local businesses and kindergartens—because kids deserve good food too! I want to keep the spirit of joy alive in our culinary offerings, somehow!
**Editor:** It’s clear you have a passion for what you do, even amidst the challenges. What keeps you motivated during these turbulent times?
**Markus:** Humor! I think it’s essential to find laughter amidst the chaos. And my love for cooking keeps me grounded. Every plate I serve is a reminder of why I started this journey, and the community support fans the flames of my passion. Here’s to the future—may it be filled with flavor and laughter!
**Editor:** Cheers to that, Markus! Thank you for sharing your culinary adventures with us. Wishing you all the best as you navigate this new chapter!
**Markus:** Thank you! It was a pleasure chatting with you.
