i. Biography
In Fulda, the work begins with named materials: Fuldaer caviar from DESIETRA, sturgeon, Maispoularde, Welsfilet, organic roast beef with asparagus, and rare bottles from Domaine de la Romanée-Conti. At Christian & Friends, Tastekitchen in Fulda, Germany, Christian Steska is the owner and culinary leader, shaping a kitchen where modern cuisine and classic cuisine sit on the same table. His own measure for that closeness is plain: "The personal touch is very important to me."
The Estate
Before Fulda, the path moved through formal kitchens with clear stations and dates. Steska was an apprentice chef at Hotel Bayerischer Hof in Munich in 2007, a starting point grounded in hotel discipline and the repeated work of a young cook. From 2007 to 2009, he worked as Commis de Cuisine at Restaurant AMADOR. In 2010, he was Chef de Cuisine at Restaurant La Vita, a title that placed the responsibility for the kitchen under his hand for that year. The restaurant he leads now is built around his direct relationship with guests as much as his plates.
In the Cellar
The cooking merges modern and classical approaches, with precise and creative work applied to seasonal, regional ingredients. The result is expressed through composed tasting menus and refined plates rather than a single fixed register. Regional sourcing is part of that structure, including close ties with suppliers such as Geflügel Petersen. The emphasis is not only on where ingredients come from, but on the continuity between supplier, kitchen, plate, and guest. Experimentation remains active in the kitchen, where Steska creates a journey through tastes for the people who come to eat. His own language for the work is absolute: "Cooking is not only my great passion, but my lifeblood." That conviction also explains the steadiness of his chosen profession. As he has put it, "Today it is clear: I cannot imagine anything more beautiful and am convinced that I did everything right."
The Bottlings
Welsfilet with blood sausage, Grüne-Soße-Eis and potato foam is a classic that has been on the menu from the beginning, and Steska has described it as a flagship dish. It brings fish, blood sausage, green-sauce ice and potato foam into one composed plate. Grüne-Sauce-Eis 2.0 is the signature course of his exclusive regional five-course Hessentag menu. The dish keeps the regional reference explicit while moving it through a contemporary tasting-menu format. Rhönforelle Hausfrauenart with burnt cream, braised cucumbers, apple and La Ratte potatoes is presented as a homage to Fulda cuisine. In that plate, the named trout, cream, cucumbers, apple and potatoes carry the regional idea without needing explanation beyond the ingredients themselves.
Profile updated July 2026
FAQ
Asked of Christian
What are Christian Steska's signature releases or dishes?
Welsfilet with blood sausage, Grüne-Soße-Eis and potato foam, Grüne-Sauce-Eis 2.0, and Rhönforelle Hausfrauenart with burnt cream, braised cucumbers, apple and La Ratte potatoes are among his named dishes.
What is Christian Steska known for making?
He is known for modern and classic cuisine built with seasonal, regional ingredients, composed tasting menus, refined plates, Fuldaer caviar, sturgeon preparations, Maispoularde, Welsfilet, and organic roast beef with asparagus.
Where does Christian Steska work?
Christian Steska works as owner and culinary leader of Christian & Friends, Tastekitchen in Fulda, Germany.
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