Jonas Zörne

An apprenticeship at Facil in Berlin, Germany (2013–2015) gave Jonas Zörne an early grounding in the routines that shape a kitchen: the pace of service, the discipline of the pass, and the repetition that turns execution into habit. That base carried into Zürich, where The Restaurant, Dolder Grand Hotel in Zürich, Switzerland (2015–2016) added Commis de Cuisine experience and a second point of reference in a different dining room.

Returning to Facil in Berlin, Germany as Chef de Partie, Zörne moved back into a kitchen he already knew, but with the added responsibility that comes with the station. He then advanced through GOLVET in Berlin, Germany, from sous-chef to Head Chef at GOLVET in Berlin, Germany (until 2025), and also chef at GOLVET in Berlin, Germany (until 2025). Today, Jonas is Head Chef of Lorenz Adlon Esszimmer, Hotel Adlon Kempinski (since 2025), a role that extends that progression into one of Berlin’s most exacting addresses.

The route is straightforward and useful to read in trade terms: apprenticeship at Facil, Commis de Cuisine at The Restaurant in Zürich, then GOLVET.

Michelin One Star and Berliner Meisterkoch (2022) are the recognitions attached to Jonas Zörne’s work. Read against the career above, they mark consistency rather than surprise: signs that the standards established across Facil, Zürich, and GOLVET were being recognized at a wider level. Michelin One Star and Berliner Meisterkoch (2022) place his name within Berlin’s current professional field without needing extra embellishment.