Sebastian Junge

The Climb

The founder-and-chef role at Wolfs Junge in Hamburg, Germany (2018–2025), gave Sebastian Junge a platform for a kitchen language grounded in precision and purpose. That stretch defined an early career arc shaped by focus rather than display, with the work of cooking kept in line with the larger decisions around sourcing, standards, and method. Sebastian Junge is now executive chef of SchwarzGold and chef of Black Bass, carrying that same measured approach into both roles.

Today

“A solid understanding of agriculture, regional cycles and the production processes of food craftsmanship is the basis for my ambitious, sustainable cuisine.” For Sebastian Junge, that principle sets the terms of the kitchen: the plate is only the last step in a wider chain of knowledge. Agriculture, seasonal cycles, and the processes behind food craftsmanship are treated as working fundamentals, not background context. Sebastian Junge’s style follows from that structure—careful, deliberate, and built on sustainability as a working premise rather than a garnish.

In Their Words “A solid understanding of agriculture, regional cycles and the production processes of food craftsmanship is the basis for my ambitious, sustainable cuisine.” “The three pillars of my kitchen are sustainable, local products of excellent quality; solid knowledge of the craft of cooking; and never-ending curiosity.” Read together, the two statements define the kitchen’s operating code. Sebastian Junge emphasizes source, technique, and inquiry in equal measure, with none treated as secondary. The language is plain because the priorities are practical: know the product, understand the process, and keep learning without losing control of the standard.

Recognition

Sebastian's honors include Genuss-Michel-Nachhaltigkeits-Preisträger.