Sebastian Titz

The Climb

Since 2020, Sebastian Titz has been head chef of Verve by Sven, a role that calls for control under pressure and consistency at speed. The work reads as measured rather than mannered: a kitchen hand guided by clarity, where timing, structure, and discipline carry the service.

Today

Sebastian Titz’s cooking is built on a clear refusal to force equivalence. He does not treat plant-based or alternative elements as a simple replacement for meat: “I don’t really like it when a dish replaces meat with something else.” That position gives the plates a direct line of intent. The point is not imitation, but dishes that stand on their own through flavor, texture, and balance.

Signature

His signature dishes reflect that approach: Spekulatius biscuit & milk ice cream, Delicious veal with black truffle & bread dumpling, Angus beef tartar & celery root, and Celery roots with hazelnuts. The range points to a kitchen working in contrasts: richness against restraint, sweetness against earth, and familiar formats handled with precision. In the titles themselves, the cooking stays plainspoken and exact.

In Their Words “Verve is actually a good expression for that: it means joie de vivre or passion. We cook with heart and passion; people should be able to enjoy themselves without regret.” That view places pleasure at the center of the plate, without apology and without excess. The emphasis is on food that feels open, direct, and made to be eaten with confidence. “I want to cook straightforward dishes that create a wow effect in the mouth.” For Sebastian Titz, the force of the cooking sits in that combination: plainspoken construction with a clear sensory hit. The aim is impact without ornament, dishes that arrive cleanly and keep their effect in the mouth.