A fine gourmet experience at Restaurant FACIL
presented by Michael Kempf and his team
For years, chef Michael Kempf and the team of the Restaurant FACIL at The Mandala Hotel are on a course for gourmet excellence. With unrelenting vigour and passion the team creates and cooks extraordinary dishes. Kempf's style is modern, creative and characterised by his love for the product. The surprising combination of unexpected flavours make guests of Restaurant FACIL gasp in delight.
presented by Michael Kempf and his team
The dishes created by the 2-star chef often only make use of a few components, where the focus lies on one key ingredient. It is this attention to details that make the gourmet experience at The Mandala's Restaurant FACIL so special.
The constant strive for excellence in the kitchen of head chef Michael Kempf, was awarded with two Michelin stars and 18 points from the international restaurant Guide Gault Millau - only two of many reasons to visit Restaurant FACIL at The Mandala Hotel in Berlin and sample their bespoke cuisine. The restaurant team of chef Michael Kempf looks forward to seeing you smile after having experienced their culinary specialties.
Manuel E. Finster
Manuel E. Finster used to be a banker before he started his career in the restaurant business. As a student, he used to job as a waiter and after completing his apprenticeship as a junior bank clerk, he realised his passion for fine dining. He started a new apprenticeship in the restaurant business at Hotel Bristol in Bad Kissingen. Afterwards, he spent a year at the luxury hotel Dorchester near Hyde Park in London. In 1997 he was part of the service team at Tigerpalast in Frankfurt am Main. 1998 was the year he moved to Berlin and started as chef de rang at Restaurant Portalis. He became the restaurant manager in only three years. 2001 he found his place at Restaurant FACIL at The Mandala Hotel where he is respected and loved by his team and guests alike.
The likable Austrian started his career in 2000 in Switzerland as a garde manger, entremetier and saucier at the five star hotel Grand Resort Bad Ragaz. In 2003 he moved to Germany's capital. He started at the former star-restaurant Quadriga as poissonier, saucier and sous-chef. Since 2006 he is part of the FACIL family and demonstrated his skill as a sous-chef. He is now the head chef of the two star restaurant at The Mandala Hotel.
It all started at the Romantik Hotel Kleber Post in Bad Saulgau where Kempf started his apprenticeship as a cook. He worked there for a year as tournant, entremetier and saucier. It is at this two star restaurant that he learned to perfect fish dishes. At restaurant Fischerzunft in Schaffhausen, Kempf advanced to the rank of garde manger, entremetier and saucier. In 2001 he started working for three star chef Dieter Müller at Schlosshotel Lerbach in Bergisch Gladbach as saucier and entremetier. In the year 2003, The Mandala Hotel became the home of this culinary master. His lifetime accomplishment thus far was winning his first Michelin Star at the young age of 26. In 2008 the award "Rising star of the year" by Gault-Millau followed, and in 2013 he received the second Michelin Star.
Reserve your spot in one of Michael Kempf's popular cooking courses
Felix Eckehard Voges discovered his love for fine wines during his apprenticeship in Düsseldorf. Since the opening in 2001, he has been the curator of FACIL's wine selection. Guests credit him for his spot-on suggestions for accompanying wines during a set menu. Nevertherless, the guest is always in the focus of his attention. Due to this balancing act Voges, who was born and raised in Bremerhaven, was awarded the title "Darling of year", by the renowned newspaper Frankfurter Allgemeine.
Yoshida started his career in 1993 at Restaurant Torso. Afterwards, he continued on the Blue Goût as demi chef de partie saucier and sous-chef. In 2000, he worked for the Portalis for one year and dicovered his passion for the sweet things in life. Since 2001 Yoshida is part of the team at Restaurant FACIL at The Mandala Hotel, where he started as garde manger and changed to the position of patissier. Today, he is head patissier and has been awarded mulitple "Patissier of the Year" awards by Gault & Millau, Rolling Pin and other prestigious publications.