i. Biography
Sascha Kurgan’s cooking is defined less by a long itinerary of kitchens than by a compact progression of head-chef work. The current post is head chef at Ole Liese, following SKYKITCHEN in Berlin, where the cooking was described as fresh, creative and wonderfully uncomplicated. The through line is practical and legible: changing menus, seasonal fruit and herbs, and new ideas kept inside a controlled frame.
The Trajectory
A head-chef post at SKYKITCHEN in Berlin gave early definition to the cooking associated with Sascha Kurgan. The language there was built on poise, precision and restraint rather than excess. Menus changed, ingredients followed the season, fruit and herbs were used with intention, and the plates held classical control alongside contemporary ease. SKYKITCHEN in Berlin served as the first clear public frame for that approach. Fresh ideas were allowed into the work without overcomplication, and signature dishes helped make the point of view readable. The method was clarity first: structure underneath, lightness on the surface, and contrast used with measure. The Ole Liese role follows from that foundation, with Sascha Kurgan now working as head chef there.
Today
Ole Liese is the current head-chef post for Kurgan. It follows his tenure as head chef at SKYKITCHEN in Berlin and carries forward the same craft concerns visible in the earlier work: classical control, modern ideas and a clear interest in seasonality. The career is not defined by volume of venues. It is a concise progression from one named head-chef position to another. The Berlin chapter established a language through changing menus and signature dishes; Ole Liese is the next position in that line. The pattern is concentration over accumulation, with each kitchen giving structure to an evolving but recognizable sensibility. The named recognition attached to the work is culinary rather than prize-based. In 2024, his specialty included working with Balfegó bluefin tuna, an ingredient that rewards restraint and exactness. The SKYKITCHEN dishes—kingcrab with gyoza, wasabi mayonnaise and crustacean dashi, and potato tart with mistake, herbal creme and Jerusalem artichoke—were identified as signature works, each pointing to delicacy, savor and invention within a controlled format.
Signature
Signature dishes include Kingcrab with gyoza, Potato tart with mistake, and Kingcrab | Gyoza | Kinome.
Profile updated July 2026
FAQ
Asked of Sascha
Who is Sascha Kurgan?
Sascha Kurgan is küchenchef at SKYKITCHEN.
Where did Sascha Kurgan work before?
Earlier in their career, Sascha Kurgan worked at SKYKITCHEN.
What is Sascha Kurgan known for?
Working with Balfegó bluefin tuna.
