Sorat Hotels

Chefs whispering

Chef at Parduin restaurant, Chris Amelung, introduces himself

Where once the colonization of the city of Brandenburg by the Slavs began, now conjures up the young chef Chris Amelung and team, the culinary creations at the Parduin restaurant. Discover a charming restaurant where everything is made by hand and where a kitchen crew enjoys cooking and reinterprets down-to-earth cuisine of the Havelland region, in the federal state Brandenburg.

Cooking is handcraft

Chef and host Chris Amelung was born and raised in the Havel city Brandenburg. He discovered his passion for cooking early and he decided quickly to undergo a cook training after school. For him, the wow effect of the dishes on the plates is as important as the feedback of his guests. This awakens his ambition and drives him to refine his craft daily. Because cooking is not only cooking for him, but craft. And craft is art.

Short profile

The young chef earned his craft at the former Bollmann Am Beetzsee restaurant in Brielow. Afterwards he began at the La Mare Cucina Italiana in Brandenburg. Under the direction of his former teacher and former chef, he dived into both the regional cuisine of Havelland and the cuisine of the Mediterranean. Based on this knowledge, Chris Amelung still combines a creative regional cuisine with sometimes a Mediterranean touch. After holding positions at the Fischerhütte Am Mühlendamm restaurant and in the Theaterklause restaurant in Brandenburg, he started in the year 2011 at the Parduin restaurant in the SORAT Hotel. As cook, Chris Amelung refined his cooking skills and has been realizing in the position of the chef his vision of a modern, down-to-earth and sustainable cuisine in the Parduin restaurant on the old town market since May 2019.

Time for tasting

With best quality, passion, attention to detail and permanent enjoyment of trying out, Chris Amelung and his team at the Parduin restaurant create unforgettable dining experiences. He blends local and seasonal products in the most delicious way with ingredients from the Havelland region and spices here and there with flavors from all over the world or with home grown herbs such as rosemary, thyme or chocolate mint. He mixes the familiar with the new on the basis of the daily Brandenburg market and thus creates new compositions. With him nothing comes out of the bag, the decisive factor is the freshness.

From toppings to hospitality

To Chris Amelungs's work spices, cooking times, toppings and more are as important as the play with shape and color when serving. The latter became his passion especially when preparing and designing buffet platters. Therefore, it is not surprising that the open-minded and adventurous chef also likes to present his creations himself at the table. Because even when cooking or preparation of dishes for buffets Chris Amelung thinks of the guest who will eat the result. Therefore, when he has time, he leaves the kitchen to greet the guests with a nice "Hello" so they can see who cooks for them. He also personally advises guests with allergies. Through his flexible nature, his ability to think and improvise quickly, the young chef always finds a solution, so every guest in the Parduin restaurant is happy.

One team, one family

Chris Amelung is a humorous cook. A harsh tone is alien to him in his kitchen. It depends on the coexistence and a relaxed and orderly kitchen climate. However, the classical hierarchy is somehow existing. When it comes down to it, Chris Amelung issues clear and specific announcements. The fact that his team works well together, speaks for the nice and open approach of the young chef. Five cooks belong to his team, as well as two trainees and one steward.

Fresh and from the region

With the dishes from the kitchen by Chris Amelung, guests will find their way back to the natural taste of local food. He is always on the lookout for new opportunities and relies on the best and freshest quality thanks to the local and regional suppliers who like Chris Amelung live the idea of sustainability. So he gets the smoked fish from Jörg Mehlhase, one of the last Havel river fishermen. With further fish as well as with game, poultry, meat from Brandenburg he is supplied by dealer Sven Meier. Other meat products from natural and farm animal husbandry such as the Havelland organic apple pic come directly from the farm of the farmer Karsten Dudziak via Biomanufaktur Havelland organic manufactory. The traditional dairy Johann Sobotta and Son Brandenburg an der Havel supplies the dairy products. Local fruits and vegetables come from the local fresh produce service Sven Komarek or directly from contract farmers to the Parduin kitchen. Bread is self baked. Cakes and pies are home made. Chutneys self cooked. According to proven recipes or interpreted in a modern way.

Source of inspiration

His standard card changes Chris Amelung regularly. On this menu are absolute fast seller, which are indispensable. Like the Haveland pike perch with lemon butter sauce and mashed potatoes. Depending on the season, this dish is served with Schmorgurken stewed cucumber. Or the mixed grill platter with fine meat beef, pork or poultry, served with roasted crisp vegetable. Specials with a certain focus are added, and this special card changes every four to six weeks. If you ask Chris Amelung about his source of inspiration for new dishes on his menu, the young chef doesn't need to reflect long before answering the question: "I'm getting new inspiration and energy on my balcony or the Havel river banks." At the water or on the balcony he lets his soul dangle and his thoughts circle. There he has the best ideas, so he always carriers something to write in his pocket. When going through the weekly market or the supermarket, he lets his ideas work and thinks about how he can combine which products and which flavors. And since culinary inspiration is allowed to happen not only in the head but also on the tongue, he tests his new ideas with his team.

Second helping? Visit our Parduin restaurant website.

Chefs whisperingCooking is handcraftShort profileTime for tastingFrom toppings to hospitalityOne team, one familyFresh and from the regionSource of inspiration