Team
Eike Iken – Executive Chef & Managing Director
Even as a child, Eike knew he wanted to be a chef—okay, there was
a brief period when becoming a tile setter was also high on his list,
admittedly—but even while still in school, he completed several internships in various kitchens during his vacations and on
weekends and couldn’t
get enough of it.
At age 16, he began his apprenticeship at the Hotel Jagdhaus am See in Bad
Zwischenahn, initially in the hotel restaurant, and for the final year of his apprenticeship
then at the hotel’s own Michelin-starred restaurant, Apicus. Afterward, Eiken was drawn
out into the world, first to Austria and finally back north
to the wine bar at the A-Rosa Hotel in Travemünde, and then for three and a half years to
Cuxhaven to the Michelin-starred restaurant Sterneck (two stars) at the Badhotel Sternhagen,
then to the Michelin-starred restaurant Ole Deele in Burgwedel (one star), and finally
to Hamburg’s Se7en Oceans (one star). Here, the pandemic initially slows him down
but the old team from Ole Deele reunites
and opens VOTUM in Hanover; the Michelin Guide awards the
restaurant one star in 2022, followed by a second in 2023.
In 2023, Eike finally returns to his adopted home of Hamburg—and to
his first head chef position at Petit Amour. Here, he remains true to the French
culinary tradition, but complements it with his personal favorite style—
Nordic ingredient-driven cuisine.
His philosophy: – “Don’t let anything slip through the cracks!”
Monique Lingg – Restaurant Manager
Monique is a restaurateur through and through. Even while in school, she worked part-time as a waitress
at an ice cream shop and a bistro, and quickly realized that
pursuing a traditional college degree after high school wasn’t an option for her—even though her
family would have liked her to. After various positions in restaurants,
hotels, and on ships—as well as completing her distance learning degree in
hotel management on the side—she not only gained expertise, teamwork skills, and
leadership qualities, but also eventually met Eike. Together with
him, she ultimately devoted herself entirely to the Petit Amour project and
moved from the office back into traditional service. In addition to coordinating
the evening service, she primarily handles the organization &
planning behind the scenes and enjoys stepping in to solve the restaurant’s small and
big problems—for example, when the staff runs out of
chocolate.
Her philosophy:
"Rule 32 – Enjoy the little things"
Stefan Kromer
Even during his training at the Hotel Louis C. Jacob, Stefan realized that upscale
cuisine was exactly his style. He prefers full-bodied flavors, precise
craftsmanship, and kitchens where things really move at a fast pace—rather than half-hearted efforts.
This was followed by formative stints at NIKKEI NINE and Haerlin, where he was able to further hone his instincts for
creativity, product quality, and fine details. Since June, Stefan
has been bringing a breath of fresh air, good cheer, and plenty of energy to our team—as chef de partie, with
a wealth of ideas and an enviably relaxed demeanor, even when things get
hectic in the kitchen.
Incidentally, one of his very first original creations has quickly become a staple:
his ravioli. Originally intended only as a side dish, it has since become so popular that both
guests and the kitchen alike can no longer do without it, and the dish is sure to
find its way back onto our menu time and time again.
When Stefan isn't in the kitchen, he swaps his chef's jacket for running shoes or
a concert ticket. He recharges his batteries between marathon training and live music—though
you sometimes wonder if he even needs a battery at all.
Maximilian Weiß
Max isn’t just responsible for the sweet finale here—he also makes sure
the appetizers create a wonderful atmosphere on the plate. Whether it’s delicate desserts or creative
starters—he combines exquisite craftsmanship with a generous dose of good cheer, and that’s exactly the
spirit you’ll find in his dishes.
His culinary journey took him, among other places, to the two-star restaurant Jante as well as
to Zeik. There, he not only honed his sense of precision and taste, but
also learned that a kitchen works best when passion and humor work together
at the stove.
A native of Hanover, he’s also an avowed coffee lover—preferably with
a cup from elbgold in hand. Good conversations, good products, and good espresso
simply go hand in hand for him. And anyone who knows him knows: Max almost always has a
lighthearted quip ready—even in the middle of a busy shift.
When he’s not coming up with new dessert ideas or preparing appetizers, he enjoys playing Skat
with friends. A little strategy, a little risk, and above all, having fun
—which actually fits his cooking style quite well.
