i. Biography
Paul Hartering is the chef-patron and owner of Gebr. Hartering, a role that fits the restaurant’s register: direct, controlled, and unforced. The cooking under his name is built on purity of flavour and on leaving out what the plate does not need. In Hartering’s hands, dishes are kept pure, authentic, uncomplicated, but refined. The point is not reduction for its own sake, but knowing where the work stops. Prime rib sits at the centre of that approach and gives the clearest read on his style: generous in cut, elemental in character, and handled with restraint.
The Path
Today, Paul Hartering is owner of Gebr. Hartering. That position gives him control over the restaurant’s direction, from menu shape to the discipline behind it. Simplicity can be difficult to sustain without sliding into emptiness; this role shows Hartering working against that risk. The name Gebr. Hartering carries the same plainspoken logic as the cooking: no decorative excess, only a clear culinary identity allowed to stand on its own.
The Work Today
From the kitchen, Hartering’s signature work is prime rib at Brothers Hartering in Amsterdam, Netherlands. It is not treated as a side note or a temporary feature; it is identified as the restaurant's signature dish and sits at the core of the offer. That placement matches the rest of Hartering’s cooking. Prime rib becomes a precise measure of the kitchen’s intent: solid, generous, exacting, and free of clutter. It is available either as a main course or as a supplement to the 7-course menu, giving guests two ways to meet the same idea—directly, or within the longer sequence of the meal. In either case, the dish carries the same discipline: robust in character, pared back in manner, and refined by attention.
Signature
Paul's signature dishes include prime rib. It is the cut that most clearly condenses his approach, linking his work at Gebr. Hartering with his work at Brothers Hartering in Amsterdam, Netherlands. A signature built around one cut leaves little room for embellishment, which is the point: the execution is meant to be pure, authentic, uncomplicated, but refined. The strength of it lies in that balance. The dish reads as familiar, but carefully held; substantial, but not overworked; confident in its refusal to add more than is required.
Profile updated July 2026
FAQ
Asked of Paul
What is Paul Hartering's current role?
As of 2026, Paul Hartering is Chef patron/Owner.
What recognition has Paul Hartering received?
Craftsman of the Year (2019).
What is Paul Hartering known for?
Pure, authentic, uncomplicated, but refined dishes.
