Berlin

Germany

I am a professionally trained chef from Berlin with over 13 years of experience in fine dining, two-Michelin-star cuisine, hotel kitchens, catering, event cooking, and culinary project management.
My cooking style combines precise craftsmanship, clean flavors, and modern, elegant presentation. I enjoy creating menus that feel personal, high-quality, and well-balanced — suitable for private dinners, family celebrations, small business events, or special occasions at home.
Throughout my career, I have worked at establishments including Hotel Adlon Kempinski Berlin – Lorenz Adlon Esszimmer (2 Michelin stars), as well as Sra Bua by Tim Raue. Most recently, I worked as a Sous Chef in Berlin, focusing on recipe development, quality standards, HACCP, and professional kitchen organization.
With my own culinary project, I develop recipes, menus, food content, and private dining concepts. My goal is to create memorable culinary experiences: clear in flavor, reliably executed, and delivered in a professional yet warm atmosphere.

Romaine, parmesan, creamy Caesar dressing, herbs, and crispy croutons.

Römersalat, Parmesan, cremiges Caesar-Dressing, Kräuter und knusprige Croûtons.

Caesar Salad FEINWERK Style

Roasted eggplant with miso-tahini cream, sesame, chili oil, and fresh herbs.

Geröstete Aubergine, Miso-Tahin-Creme, Sesam, Chiliöl und frische Kräuter.

Roasted Eggplant & Miso-Tahini

Geröstete Aubergine & Miso-Tahin

Marinated vegetables, homemade spread, olive oil, herbs, and fresh ciabatta.

Mariniertes Gemüse, hausgemachter Aufstrich, Olivenöl, Kräuter und frisches Ciabatta.

Antipasti & Fresh Ciabatta

Antipasti & frisches Ciabatta

Salmon, lime, cucumber, chili, coriander, and sesame for a fresh starter.

Lachs, Limette, Gurke, Chili, Koriander und Sesam.

Salmon Ceviche

Lachs-Ceviche

A delicate soup of seasonal vegetables, fine broth, herb oil, and fresh herbs.

Saisonales Gemüse, feiner Fond, Kräuteröl und frische Kräuter.

Seasonal Vegetable Soup

Saisonale Suppe

Steamed dumplings in ponzu-bonito broth with scallions and herb oil.

Gedämpfte Dumplings, Ponzu-Bonito-Sud, Frühlingslauch und Kräuteröl.

Steamed Dumplings & Ponzu-Bonito Broth

Gedämpfte Dumplings & Ponzu-Bonito-Sud

Creamy Massaman curry with fried tofu, basmati rice, peanuts, and Thai herb salad.

Cremiges Massaman Curry, frittierter Tofu, Basmatireis, Erdnüsse und Thai-Kräutersalat.

Massaman Curry with Fried Tofu

Massaman Curry mit frittiertem Tofu

Tender braised beef, rich sauce, creamy mash, beetroot, pickled onions, and cucumber salad.

Zart geschmortes Rind, kräftige Sauce, cremiges Kartoffelpüree, Rote Bete, eingelegte rote Zwiebeln und feiner Gurkensalat.

Braised Beef with Mashed Potatoes

Geschmortes Rind mit Kartoffelpüree

Meatballs in caper sauce, mashed potatoes, and fresh beetroot salad.

Klopse in feiner Kapernsauce, Kartoffelstampf und frischer Rote-Bete-Salat.

Königsberger Meatballs FEINWERK Style

Königsberger Klopse FEINWERK Style

Classic tiramisu with mascarpone cream, espresso, cocoa, and seasonal fruits.

Mascarponecreme, Espresso, Kakao und saisonale Früchte.

Homemade Tiramisu

Hausgemachtes Tiramisu

Banana bread with mascarpone-banana-vanilla cream, lime, salted peanuts, banana, and mint.

Bananenbrot, Mascarpone-Bananen-Vanillecreme, Limette, gesalzene Erdnüsse, Banane und Minze.

Banana Bread & Vanilla Cream

Bananenbrot & Vanillecreme

Mascarpone cream, apricot compote, and oat crumble for a light finish.

Mascarponecreme, Aprikosenkompott und Haferknusperstreusel.

Mascarpone Cream & Apricot

Mascarponecreme & Aprikose

Fine dining meets relaxed, seasonal dishes for private dinners and special evenings at home.

Meine Menüs verbinden Fine-Dining-Erfahrung mit entspannten, saisonalen Gerichten für private Dinner, kleine Feiern und besondere Abende zu Hause.

FEINWERK – Seasonal Fine Dining Inspirations

FEINWERK – Menü-Inspirationen

Fine dining for private moments – cooked personally, precisely, and with heart

Chef Orepo's menus

FEINWERK – Seasonal Fine Dining Inspirations