He was particularly influenced by his involvement in Slow Food, which cemented the foundations of his culinary mindset.
‘My cuisine should reflect the joy and passion on the plate that I feel for my vocation.
Honesty and transparency are just as much a part of my kitchen philosophy as regionality, seasonality and sustainability.’
Profile and interview
Eric Jadischke, Head Chef Gourmet
Date and place of birth:
20 October 1992 in the Hanseatic and university city of Rostock
Honours and awards:
Head chef at Van der Valk Serrahn in the Martinus restaurant:
2 Varta Diamonds | 2.5 Toques in the Great Guide | 2 Spoons in the Schlemmer Atlas | 27th place in the restaurant ranking of the Top 100 In Mecklenburg-Vorpommern
Career:
2010 Apprenticeship as a chef at the Radisson Blu Rostock
2014 Opening of the Strandresort Markgrafenheide and the Blaue Boje restaurant (casual fine dining)
2015 - 2018 Various stations Küsnacht in Switzerland, ski season in Oberjoch, Allgäu Resort Bad Grönenbach, Allgäuer Terrassenhotel
2019 - 2022 Van der Valk Golfhotel Serrahn in the Martinus restaurant as kitchen manager
From March 2022 Head Chef Gourmet at the Naturresort Schindelbruch
Richard Huth was an important mentor for many years in the Allgäu.
He is a promoter of slow food, sustainable, innovative and very close to nature in his dishes. Regionality has always been his top priority.
How would you describe your cooking style in a few words?
My style is characterised by sophisticated German cuisine with influences from Europe, but always with food from Germany and the region.
Who got you into cooking, influenced and/or moulded you?
Both uncles in my family were chefs. One had his own restaurant on the island of Rügen and the other worked in the navy on a ship.
But I owe most of my love and dedication to cooking to my grandma Ilse.
I was moulded and shaped by Richard Huth's style of cooking.
What characterises your cuisine? What is the philosophy behind your dishes?
Honesty, authenticity, character, childhood memories.
Regionality and the promotion of small producers/suppliers is always a very important aspect of my cuisine. But I also want to present Germany's culinary playground to show what treasures we can find on our doorstep.
What can guests expect at Restaurant Silberstreif in the future?
Our guests can expect a culinary journey through Germany and the region, as well as the occasional rediscovery of forgotten dishes that bring back childhood memories. Sometimes familiar and sometimes completely new flavours. But above all, the joy of conscious enjoyment.
The combination of regionality and closeness to nature with design and MEISSEN porcelain runs through the restaurant - to what extent will this combination be reflected on your plates / in your menu?
In addition to MEISSEN porcelain, the dishes will also be presented on other natural materials during the evening, such as stone, slate and wood bark.
Which dishes/creations are particularly close to your heart?
There are many, many creations, but what I love most are contrasts, such as the combination of savoury and sweet - a classic.
My favourite is the sour cream ice cream with frozen goat's cheese and a little sea salt. It's a creation that has stayed with me for many years and has been perfected time and time again.
Which dishes do you think are typical of the region and should not be missing from the menu?
Game in all its varieties is essential, as is the typical Harz dish ‘Hackus und Knieste’, but also many herbs and flowers that can be found here.
Where do the products come from? What standards and criteria do you use to select producers?
Regionality is our top priority. So products from the Harz region are naturally always prioritised, as well as from the federal state of Saxony-Anhalt. However, as this alone would severely limit the variety, ingredients that are not available here are then sourced from all over Germany.
Sustainability and authenticity are also important to me. Our products are ethically sound and mostly organic, because the values of Naturresort Schindelbruch and Restaurant Silberstreif must be reflected in our partners.
Do you particularly like using certain products or not at all?
I particularly like to use Wagyu beef from Havelberg. You get the best meat there and the dedication of the two farmers makes the supplier a special example of what Saxony-Anhalt has to offer.
What I don't use in my kitchen is foie gras, blood pigeon or other foods that are ethically reprehensible.
How big is your team?
The Silberstreif team consists of 4 people in service and kitchen.
