©
Neandertal bei Erkrath, © Jörg Kammel, Tourismus NRW e.V.
Stembergs, © Ralf Schultheiss

Wal­ter and Sascha Stem­berg


Your Am­bas­sad­ors of Good Taste for the Nean­der­land re­gion

Keep­ing tra­di­tions alive is very im­port­ant to the Am­bas­sad­ors of Good Taste for the Nean­der­land re­gion. Wal­ter Stem­berg and his son Sascha Stem­berg, the fourth and fifth gen­er­a­tions in their fam­ily, re­spect­ively, place great em­phas­is on loc­al products and short sup­ply routes.

Wal­ter and Sascha Stem­berg, amaz­ing head chefs at the Haus Stem­berg res­taur­ant in Vel­bert, on good taste:

"Fourth and fifth-gen­er­a­tion hosts with heart."

Keep­ing tra­di­tions alive is very im­port­ant to the Am­bas­sad­ors of Good Taste for the Nean­der­land re­gion. Wal­ter Stem­berg and his son Sascha Stem­berg, the fourth and fifth gen­er­a­tions in their fam­ily, re­spect­ively, place great em­phas­is on loc­al products and short sup­ply routes. In the re­gion around Düs­sel­dorf there is hardly a re­gion­al pro­du­cer who has yet to work with them. But at the same time, a glimpse of Haus Stem­berg?s menu demon­strates that tra­di­tion­al dishes are be­ing re­in­ter­preted and ad­ap­ted to fit the mod­ern zeit­geist. Through their suc­cess­ful com­bin­a­tion of sim­pli­city and ex­clus­iv­ity, both gen­er­a­tions are also strongly rep­res­en­ted in the me­dia. Sascha Stem­berg reg­u­larly presents the food show Kochalarm for WDR-TV, while Wal­ter Stem­berg has a culin­ary column in pub­lic­a­tions such as the Welt am Son­ntag news­pa­per.


Culin­ary en­joy­ment in NRW
7 ques­tions for... Sascha and Wal­ter Stem­berg


Why are you the Am­bas­sad­or of Good Taste for the Nean­der­land re­gion?

Sascha:
Be­cause Nean­der­land has a tre­mend­ous amount to of­fer: fant­ast­ic nat­ur­al land­scapes, pas­sion­ate food pro­du­cers who ex­hib­it their wares at nu­mer­ous weekly mar­kets, and a di­verse range of culin­ary es­tab­lish­ments.

Wal­ter:
Be­cause it?s high time that people get to know the scen­ic and beau­ti­ful culin­ary land­scape that is Nean­der­land.


Your opin­ion: why can North Rhine-West­phalia be de­scribed as an epi­cur­ean re­gion?

Sascha:
If you con­sider the dens­ity of good res­taur­ants alone and com­pare that with Baden-Württem­berg, we have really come a long way in the past few years and have caught up nicely. There are a lot of cre­at­ive minds in the kit­chens here who, along with loc­al pro­du­cers, are really do­ing something great.

Wal­ter:
There are won­der­ful, nat­ur­al land­scapes here. The six Windrather or­gan­ic farms in Vel­bert are just one ex­ample of this. They pro­duce or­gan­ic bread, cheese and ve­get­ables, and rear an­im­als hu­manely. There is also an ex­cel­lent gast­ro­nom­ic land­scape on of­fer, from coun­try inns to 3-star res­taur­ants, and the same holds true for the drinks in­dustry. We don?t need min­er­al wa­ter from Italy or oth­er coun­tries around the world; the wa­ter found in NRW in places like Bad Mein­berg is already ex­cep­tion­al. The same goes for beer: there are Re­in­heits­ge­bot (Ger­many Pur­ity Law) brew­er­ies like König Pilsen­er in Duis­burg.


What trait dis­tin­guishes an epi­cur­ean?

Sascha:
Someone who is able to en­gage in something with all of their senses.

Wal­ter:
An epi­cur­ean is someone who shops with ex­pert­ise, en­joys cook­ing with pas­sion and love, and takes pleas­ure in eat­ing.


You per­form at your very best every day. What do you con­sider the per­fect culin­ary start to the day?

Sascha:
I like to start the day with break­fast with my wife and daugh­ter. Be­cause there?s not al­ways enough time for a long, re­lax­ing break­fast, I am usu­ally quite happy eat­ing bread with cheese, a ba­nana and or­ange juice, since I don?t like cof­fee!

Wal­ter:
Get up, open the win­dow, en­joy the view of the coun­tryside and take spe­cial ap­pre­ci­ation of the sadly too few sunny days we have in our re­gion. Later in the res­taur­ant I have a ?short break­fast? of bread with cheese and a white cof­fee. I call it ?short? be­cause I eat lunch early with the fam­ily and our staff at 11:30, be­fore the first guests ar­rive.


Your dishes in­spire your guests and col­leagues. Which pro­du­cers in your re­gion in­spire you?

Sascha:
Above all those who do ply their trade with the same love I do in or­der to bring joy to oth­ers.

Wal­ter:
As­paragus from Hof Gut Kuh­l­endahl farm ? just across from our res­taur­ant ? and the many pro­du­cers in the re­gion, for ex­ample the Windrather or­gan­ic farms.


Do you have any per­son­al re­com­mend­a­tions for vis­it­ors to the epi­cur­ean re­gion of NRW?

Sascha:
There are beau­ti­ful hik­ing trails through­out Ber­gisches Land and there are maps avail­able for them. The beauty of this lies not only in nature, but also the many inns along the way, where you can stop for a cold beer or a snack.

Wal­ter:
For­get the old im­age of coal and steel. Come to NRW and en­joy the won­der­ful nature avail­able to you in my im­me­di­ate vi­cin­ity, the amaz­ing views, the hik­ing trails, the Castle Mu­seum and the cathed­ral in Vel­bert-Nev­iges, the end­less, fant­ast­ic­ally scen­ic and beau­ti­ful bike paths, or the his­tor­ic old town of Vel­bert-Lan­gen­berg, the town of books.


Last but not least: what is your motto for per­son­al en­joy­ment?

Sascha:
My motto is: take time to en­joy your­self. Un­for­tu­nately, I my­self have very little of it. But the little time I do have I like to spend with good food at home or in one of the many fine res­taur­ants in the area.

Wal­ter:
Cook­ing with good ba­sic pro­duce and with a lot of love. This goes for everything: from pea soup to fried blood saus­ages to cel­eb­ra­tion feasts.
And my fa­vour­ite way to en­joy my­self is with fam­ily and friends!!