Grischa Wolff is the new restaurant manager at Restaurant Quarré
“I want to offer an informal, friendly and individual service – authentic just like the city of Berlin,” this is the intention of Grischa Wolff who has joined the team of Restaurant Quarré in Hotel Adlon Kempinski as new restaurant manager. Together with Eyck Zimmer, who took over the management of the restaurant’s kitchen just one month ago, and the 22 members of his service brigade Grischa intends to set a new course in the restaurant on Pariser Platz. “We aim to reflect Berlin in the service we offer: dynamic, open-minded, down-to-earth. We want to relate to our guests on an equal footing and show them that we are not only part of this multifaceted city because of our unique location at the Brandenburg Gate but also because of our cuisine and our service,” continues the charismatic restaurant manager.
Before moving to Hotel Adlon Kempinski, Grischa who was born in Bielefeld spent two years in the same position at the Brasserie Desbrosses in the Ritz Carlton Berlin. Before this, the 29-year-old had worked for the Kempinski Group for the first time. He was initially supervisor in the signature restaurant “Fish In” at Kempinski Hotel Aqaba Red Sea where he was promoted one year later to assistant outlet manager for all three restaurants and bars in the resort hotel, and after that he was assistant outlet manager of the Gobelin Halle in Kempinski Hotel Bristol. Grischa Wolff completed his training as a hotel manager in the Excelsior Hotel Ernst, Cologne, from 2006 to 2009. The ambitious Westphalian then began a selective tour of the most famous German luxury hotels as a management trainee. He first gained experience in the food & beverage department of Brenner’s Park Hotel, Baden-Baden, and then in the banquet service at Nassauer Hof, Wiesbaden, from there he supported the gourmet restaurant “Friedrich Franz” in the Grand Hotel Heiligendamm and in the Fairmont Hotel Vier Jahreszeiten, Hamburg, he initially gained an insight into the work of the purchasing department.
He was subsequently taken onto the permanent staff in 2010 as Demi Chef de Rang in the “Jahreszeiten Grill”. This gave him the opportunity to meet Maître Rudolf Nähring, a man he felt was a gentleman of the old school and a great host. Nähring made a lasting impression on him. Today Wolff is convinced that he has the best job in the world: “It’s all in the mix. The daily incentive to be there for our guests from all over the world, to motivate, train and encourage my team and at the same time not lose sight of the restaurant’s profitability. Last but not least there is my passion for good food and good wines - all that in Germany’s most famous hotel - it is a dream come true for me!”
In his free time, Grischa Wolff enjoys cooking, playing tennis, jogging and travelling - preferably to go scuba diving.