Germany - Julia Komp
Cologne, December 31, 2020
Traveller, optimist and top chef
" indispensable quality standards are part of the Julia Komp signature "

In 2016, aged just 27, Maître Rôtisseur Julia Komp became the youngest chef ever to have been awarded a Michelin star in Germany. Today she leads a large team at the Lokschuppen (Engine Shed) and Anker 7 in Cologne.

After completing her training at the ‘Zur Tant’ restaurant in Cologne, and winning many cooking competitions along the way, Julia Komp wasted no time developing her very own style in the kitchen. A love for Asia and the Orient shines through, but playfully integrated into French cuisine and other classics from around the world. Her use of spices is courageous and at the same time finely tuned.

After achieving the Michelin star at Loersfeld Castle Julia left Cologne and spent 14 months travelling the world seeking culinary inspiration and broadening her horizons. In Ethiopia, she cooked for three embassies - German, Austrian and Swiss. In Morocco she worked at the stove with two mothers in a family business.

Of particular interest to Julia on her travels were the many small and local producers, such as the family business in Yogyakarta, Indonesia, where the kneading machine for noodle production is powered by a cow.

Julia has a particular fascination with Tunisia, a country she grew to know well while travelling with her grandmother who owned a travel agency. Couscous is one of her favourite products - dried, sifted and handpicked on the roof in Tunisia. It goes perfectly with her own olive oil. Julia has visited the producers of both couscous and olive oil several times in North Africa and helped with the manufacturing process.

In spring 2020, Julia returned to Cologne to Lokschuppen and Anker 7 where she now unfolds her very special culinary art in the special ambience of the lovingly restored industrial monument and its wonderful views of the Rhine and Cologne Cathedral. Top cuisine at the Chef’s Table is balanced with high-quality dishes for the everyday in the lofty atmosphere as well as more casual fare in the port bar Anker 7.

Whichever option, indispensable quality standards are part of the Julia Komp signature, as she aims to: “put a smile on your face with my creations.”

Julia’s love for the Orient will surface again in the inspiration for her next project - a small, gourmet restaurant to be located nearby. The name has been chosen to ensure guests sit up and take notice. ‘Sahila’ means Leader of the Stars.

Amanda Roberts
Editor, Revue internationale de la Chaîne

Ed. This article was first published in the 2020 edition of the Revue internationale de la Chaîne