Andreas Saul

The Path

Andreas Saul began as Head Chef at Bandol sur Mer in Berlin, Germany, from 2010, a role that put the work of directing service and shaping the kitchen’s output squarely on their shoulders. That position marks a chef already operating with authority: handling pace, standards, and execution with the kind of discipline the job demands. Today, Andreas is Executive Chef of Brasserie Julie, where that same steadiness carries into a different room, with the daily requirements of leadership still tied to the expression of a clear culinary point of view.

The Work Today

As Executive Chef of Brasserie Julie, Andreas Saul’s cooking reads as controlled rather than showy. The emphasis sits on composition, texture, and the way flavors are layered so that each element earns its place. The food is presented as deliberate and composed, with attention to detail doing the heavy lifting instead of ornament or noise. It is a style that stays polished without tipping into fuss, and current without relying on novelty for its own sake.

Signature

Andreas's signature dishes include MILLEFEUILLE ✨ with lemon verbena cream patissier, Crispbread with a Mushroom Cream & Black Cabbage crunch, and Hokkaido-Goat Cheese-Miso-Cream with pickled Apples. Read as a set, the dishes point to a kitchen that works through contrast: crisp against creamy, earthy against bright, richness checked by acidity. The MILLEFEUILLE ✨ with lemon verbena cream patissier signals delicacy and lift; the Crispbread with a Mushroom Cream & Black Cabbage crunch leans into texture and depth; and the Hokkaido-Goat Cheese-Miso-Cream with pickled Apples sets softness and savoriness against a tart finish.

In Their Words “I don't think chefs need model photos, or to post two new dishes every day.” “I personally want to get by without hype on the internet.” Taken together, these lines point to a working attitude that keeps attention on the kitchen rather than the broadcast around it. The preference is for output over performance, and for craft to carry its own weight without added spectacle.

Acclaim

Andreas's honors include Guide Michelin — one star (2016) and Gault & Millau — 16 points. Those recognitions place Andreas Saul within the field of chefs judged on rigor and refinement, with Bandol sur Mer in Berlin and Brasserie Julie framing a career built on discipline, composure, and a readable culinary signature.