i. Biography
From sous-chef work at Sergio Herman / Oud Sluis in Antwerp to the 2015 head-chef post at Pauly Saal in Berlin and then chef-owner of BRIKZ in Berlin, Arne Anker’s path shows what kitchen discipline can become when it is carried into ownership. The sequence is plain enough: service pressure, a larger brief, then the responsibility of building a place under his own name.
The Climb
In Antwerp, the sous-chef role at Sergio Herman / Oud Sluis placed Arne Anker inside a kitchen known for tempo and exacting standards. That kind of station leaves a mark on timing, consistency, and how much can be asked of a brigade without losing control. By the time he became head chef at Pauly Saal in Berlin from 2015, the job was no longer only about technique but about holding rhythm, identity, and service together. Since 2021, as chef-owner of BRIKZ, the decisions sit with him directly, and the work reads as a kitchen shaped by that shift.
Today
At BRIKZ in Berlin, Arne Anker works with seasonal cuisine, regional products, bright acidity, and carefully handled rare herbs. The cooking is exacting, but the aim is not polish alone; the plates are built around tension, restraint, and clear flavor structure. The kitchen is described as technically driven fine dining, but the method is broader than precision for its own sake. Fish, fermentation, and zero waste define part of the frame, which places product use and transformation at the center of the work. That combination points to a kitchen that treats ingredients as material to be developed, not just presented. Fischblutwurst is the signature dish, identified as a mission dish and framed in video as a chapter of Arne Anker’s life. It makes the kitchen’s priorities legible: fish handled seriously, byproducts treated as usable craft material, and technique used to arrive at something specific rather than decorative.
Signature
Arne's signature dishes include Fischblutwurst and Sticky Toffee.
Recognition
The recognition here is less about decoration than position: Antwerp, Berlin, and then a restaurant of his own name, where the work can be read directly in the cooking. That recognition is carried by the craft itself — fish, fermentation, zero waste, regional products, bright acidity, rare herbs, and technically driven fine dining. The through-line is control, but also willingness to expose process through the plate.
Profile updated July 2026
FAQ
Asked of Arne
What is Arne Anker's current role?
As of 2026, Arne Anker is Chef-owner.
Where did Arne Anker work before?
Arne Anker's earlier career included Sergio Herman / Oud Sluis and Pauly Saal.
What is Arne Anker known for?
Fish, fermentation, and zero waste.
