Chef Johannes began his career at the prestigious Franz Keller restaurant in Cologne specializing in French nouvelle cuisine. He then trained under master pastry chef Karl Schumacher at Vienna’s Konditorei Oberlaa, perfecting the traditional desserts for which the café is renowned. Chef Johannes relocated to Berlin to work at Henri Levy’s Michelin-starred restaurant, Maître, then joined the culinary team at the InterContinental in the upscale Tiergarten area.
Chef Johannes found his passion for fresh, seasonal, locally sourced dishes at Hôtel de la Poste on the Côte D’Or, known for its regional Burgundian cuisine. His experience here inspired him to open his own destination restaurant in 2000. Söl’ring Hof on the island of Sylt commands two Michelin stars and 17 Gault Millau points. Gourmands from far and wide have made the pilgrimage to the island to taste Chef Johannes’ modern textures and light flavors in a surreal landscape.
For two evenings only, on 29 January and 2 February 2018, Chef Johannes will bring the cuisine of Söl’ring Hof to Niyama’s Edge. Edge is a modern, fine dining paradise accessible only by speedboat. Set out over the lagoon tinged with the hues of sunset, Edge offers wrap-around seating under a billowing white canopy and sits above the Maldives’ only underwater playground, SubSix. Across Niyama’s two islands, Play and Chill, guests are treated to one-of-a-kind epicurean adventures, from Asian avant-garde cuisine in the treetops to South American barbeque deep in the jungle.