Private Chef Justus Pfeifer - Take a Chef

Chef Justus Pfeifer

Chef At Home In Leeds
Chef Justus Pfeifer

Get to know me better

I am a Michelin resturant trained chef with a passion for food, flavour and fine dining.

I started my career as a chef working for three years in one of the largest Hotels in Frankfurt am Main Germany, the Steigenberger Frankfurter Hof Hotel which was one of the best Hotels all over Europe. There in August 2007 I successfully finished my apprenticeship.

In September 2007, I started working as commis de cuisine at “Zarges” Restaurant (1 Michelin star and 18 Gault-Millau points) in Frankfurt am Main, Germany. As it was a small and precisely worked out kitchen, I was privi-leged to be able to work all parts of the kitchen, particularly working as a saucier under the supervision of Mr. Alfred Friedrich from Austria. This experience added substantial knowledge to my cooking skills.

In October 2009, I was employed as Demi Chef de Partie at “Die Leiter” Restaurant, a fine dining restaurant with French and Italian influences. I was responsible for the entremetier/garnish section regarding fish and meat.

As of November 2010, I was seeking for a new challenge. I applied to the Grill Kitchen at the Dorchester Hotel in London , where I was working for three years – two years as Demi Chef de Partie and the additional year as Chef de Partie. I spent time in different sections, helped with the menus, made orders and was responsible for two apprentices.

In September 2013 Mister Oliver Lange opened the restaurant “The Magazine” in Hyde Park in co-operation with the Serpentine Sackler Gallery, where I worked as Chef de Partie. Our small team shares and provides help at every section of the kitchen.

In April 2014 I’ve applied for a chef de partie position at the Chiltern firehouse where I stayed for one year work-ing together with one of the best chefs in London, Nuno Mendes.

After that I wanted to try something new and looked for a direction into private catering companies were I found Searcys, at Allen&Overy. I have worked here from April 2015 until April 2017 as senior chef the partie re-sponsible for the Larder section.

After two years in that position I got promoted to senior sous chef, being responsible for writing and cooking menus, calculating and organising the fine dining area at Searcys/Allen & Overy.

Photo from Justus Pfeifer

More about me

For me, cooking is...

my life long passion. since I am six years old I never wanted to do something else.

I learned to cook at...

Hotel Steigenberger Frankfurter Hof in Frankfurt am Main, Germany

A cooking secret...

following the seasons

My menus

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