Bernhard Mayer

Bernhard MayerHow long have you been at the restaurant?
Since January 2014.

Which was the first restaurant you worked in?
I started out at a small restaurant in Germany called Konig Karl. Since then I have worked in numerous restaurants in Germany, Barbados, Indonesia, Hong Kong and of course London including Mossiman’s and The Savoy.

What or who has been the biggest influence on the way you cook and why?
Definitely Anton Mossiman. His philosophy is “Everything simple is beautiful and everything beautiful is simple.” He cooks incredibly fresh, simple food to the highest standard.

What is your personal signature dish?
Wiener Schnitzel. I have grown up eating and preparing this dish and I use the most traditional methods. It is the only way to get it exactly right.

What’s the best part of your job?
I love to get creative; cooking with fresh, local products.