Chef
Michael Ammon
- Discipline
- Chef
i. Biography
Michael Ammon has owned and run the kitchen at Gasthaus Jakob in Perasdorf, Germany, since 2016. Born and raised in Bavaria, he has worked entirely in Germany, with a career shaped by place, training, and repetition rather than reinvention. The line from early instruction to present-day authorship runs straight: a regional cook, built through disciplined kitchens and now defined by a house he controls.
The Path
Training at Franz Feckl in Ehningen and JRE Elite School in Koblenz gave Ammon the structure that shows up in his work: precision, consistency, and respect for the craft itself. Those formative years set the terms for what followed. Time in the kitchens of Blauer Bock and Le Stollberg added experience in stages, building a reputation through routine service and the steady accumulation of know-how. At Gasthaus Jakob, that background becomes visible in full. Since 2016, Ammon has served as both owner and chef, which gives the place a clear point of view and a single hand on the work. The arrangement is direct: he owns the house and he shapes the cooking, and that combination carries the practical weight of responsibility as much as authorship.
The Work Today
Since 2016, Ammon has led the Perasdorf address as both owner and chef, keeping Gasthaus Jakob under close daily control. The role is plain and exacting. He runs the kitchen from within the house, tying the pace of service to the standards he sets, and letting consistency do the work that flashier claims often try to cover. The result is a practice built on attention, not display.
Career - Owner and chef — Gasthaus Jakob, Perasdorf, Germany (2016–present) - Worked at — Blauer Bock - Worked at — Le Stollberg Education: Franz Feckl in Ehningen; JRE Elite School in Koblenz
Signature
Ammon serves innovative cuisine, but the innovation sits inside a disciplined frame. The cooking is marked by the same precision and control that shaped his training and early kitchen years. At Gasthaus Jakob, that means work that looks forward without losing its bearings: methodical, clear, and grounded in the practical demands of the house.
Acclaim
Ammon’s standing comes from the combination of Bavarian background, German training, and long stewardship of Gasthaus Jakob. The through line is consistent: a chef from Bavaria whose career has remained in Germany, and whose name is now tied to the Perasdorf restaurant as both owner and chef.
FAQ What is Michael Ammon's current role? As of 2026, Michael Ammon is Owner and Chef. Where did Michael Ammon train or study? Michael Ammon trained at Franz Feckl in Ehningen and JRE Elite School in Koblenz. What recognition has Michael Ammon received? Große Restaurant & Hotel Guide, Discover of the Year (2018).
