Jonas Zörner

Coming Up

Berlin is the reference point in Jonas Zörner’s training: the city where he began as auszubildender at Facil from 2013, then carried that discipline into later kitchens without breaking the line. At The Restaurant in Zürich, he worked as Chef de Partie, a step that widened the field while keeping the progression clear and role-based. Back in Berlin, the sequence continued at Golvet, where he began as junior-sous-chef at Golvet in Berlin from 2018 and also served as sous-chef at Golvet in Berlin from 2018. By 2020–2021, he had become Head Chef at Golvet in Berlin, then moved into the role of Executive Chef at Golvet in Berlin from 2021. That continuity matters in kitchen work: the same house, the same city, and a steady climb through named responsibilities. Since 2025, he has led Lorenz Adlon Esszimmer in Berlin as Head Chef, extending that Berlin line into a room where precision has to carry the plate as much as the room.

Where They Are Now

From 2025, he has held the Head Chef role there as his current post. The present work is shaped by the same exactness implied in his listed specialty: visually striking dishes. Beef Saddle | Périgord Truffle | Happy Foie shows that register clearly — meat, truffle, and foie composed as a direct expression of craft rather than as ornament. The dish language is forceful, but the point is control. The move also keeps his work anchored in Berlin, the city that framed his training and much of his later progression. After Zürich and Golvet, Lorenz Adlon Esszimmer marks the next Berlin chapter in a career built through specific roles and kitchens. That continuity gives the cooking its line: disciplined, legible, and comfortable with performance when the room asks for it.

Career - Auszubildender — Facil (from 2013) - Chef de Partie — Zürich - Head Chef — Golvet, Berlin (2020–2021) - Junior-Sous-Chef — Golvet, Berlin (from 2018) - Sous-Chef — Golvet, Berlin (from 2018) - Executive Chef — Golvet, Berlin (from 2021) - Head Chef — Lorenz Adlon Esszimmer, Berlin (from 2025)

Signature

Jonas's signature dishes include Oxtail Praline, Oxtail Beetroot Consommé, Beef Saddle | Périgord Truffle | Happy Foie, and Dry Aged Sturgeon | Brussels Sprouts | Quince. The list points to a kitchen that works in concentrated flavors and clean contrasts, with structure visible in the way the plates are assembled.

In Their Words “I have liked cooking since I was a child — first together with my mother, then as a schoolchild too.”

Honors

Jonas's honors include Michelin star and Michelin star (2021).

FAQ What is Jonas Zörner's current role? As of 2026, Jonas Zörner is Head Chef. Where did Jonas Zörner work before? Jonas Zörner's earlier career included Facil and Golvet.