With his ‘Pure Nature’ culinary concept, Nils Henkel represents a unique cooking style. He serves his guests a new kind of German cuisine that confidently and imaginatively plays with various textures and aromatic surprises, paying particular attention to seasonal herbs and vegetables. Old varieties of vegetables and wild regional herbs often take centre stage here. With many dishes, fish and meat form the logical accompaniment, but it is clear that Henkel’s passion lies more and more in menus composed entirely of vegetables, wherein he foregoes meat and fish altogether, and yet the dish feels complete.
His sophisticated creations are akin to little works of art, in which the flavours of the top-quality products are always the number-one priority. Nils Henkel wishes to offer his guests the utmost in quality, as well as pure, unadulterated enjoyment – and he and his team achieve this with great success: Gault et Millau named Henkel chef of the year in 2009. In 2010, his cookery book Pure Nature was published by Fackelträger Verlag, and readers of Diners Club Magazine voted him most innovative chef. In 2012, the industry magazine RollingPin named him chef of the year as part of its Leaders of the Year Awards. Nils Henkel is married and lives with his family in Bensberg. He has been a member of the Jeunes Restaurateurs since 2006.