Michael Ammon, born and raised in Bavaria, is one of the leading figures in top German cuisine. He delights gourmets from all over the world with his innovative and terroir-oriented cuisine. His path from ambitious apprentice to star chef is characterized by passion, hard work and a deep respect for the regional products of his homeland.
The beginnings: training and first experiences
Michael Ammon's creative kitchen playground
Cooking is a creative craft
Michael Ammon began his career in gastronomy in 2006 with an apprenticeship as a restaurant specialist at the renowned Gasthaus Grainer in Kirchdorf with Christian F. Grainer, a Michelin-starred restaurant. There he developed a keen sense for excellent service and the needs of his guests.
But his true passion was cooking. To realize this, Michael began a second apprenticeship as a chef in 2009 at Landhaus Feckl with Franz Feckl in Ehningen, also a Michelin star winner. At the same time, he attended the JRE elite school in Koblenz, a training ground for top culinary talent. Here he deepened his knowledge and skills and expanded his knowledge by training as a wine specialist.
After completing his training, Michael gained experience in some of Germany’s top kitchens. His time at the Blauer Bock restaurant in Munich with Hans-Jörg Bachmeier and at Le Stollberg, where he further honed his craft, was particularly formative.
The dream of owning your own restaurant
In 2016, Michael decided to realize his dream of becoming self-employed. Together with his partner Mona Haka, who took over the restaurant management and organization, and his brother Andreas Ammon, a certified sommelier who provides the perfect wine accompaniment, he opened Gasthaus Jakob in Perasdorf in the Bavarian Forest.
Under his management, Gasthaus Jakob, a 250-year-old country house, became a unique culinary venue. In a modern, rustic ambience, Michael combines traditional Bavarian dishes with contemporary accents. The cuisine is based on regional and seasonal products, which are prepared with the utmost care and creativity.
Ascent to star gastronomy
Michael Ammon was named “Discovery of the Year” by the “Großer Restaurant & Hotel Guide” back in 2018. Two years later, in 2020, Gasthaus Jakob received its first Michelin star, one of the highest awards in gastronomy. In 2021, Michael was named “Rising Star of the Year” – further proof of his exceptional culinary skills.
In addition to his work in the restaurant, Michael has been a member of the Jeunes Restaurateurs (JRE) association since 2020. The exchange with other top chefs inspires him and strengthens his vision of a modern, terroir-oriented cuisine that is deeply rooted in the region.
An overall experience for the senses
Gasthaus Jakob not only offers culinary delights, but also a holistic feel-good experience.
The philosophy of Gasthaus Jakob is not only to offer guests excellent food, but also to create a place where enjoyment, comfort and closeness to nature go hand in hand. With room for around 30 guests in the cozy dining room and conservatory, the restaurant is ideal for small celebrations and enjoyable evenings.
A look into the future
Michael Ammon still has many goals in mind. In addition to further developing his cuisine, he would like to carry forward his vision of authentic yet innovative Bavarian gastronomy. His own cookbook, which tells the stories behind his dishes, and the establishment of his restaurant as a permanent fixture in the international gourmet world are just some of his ambitions.
With his tireless commitment, his talent and his deep connection to the region, Michael Ammon has earned himself a permanent place among the best chefs in Germany – and the story of Michael Ammon is far from over.
Sharp tools for the kitchen
Through his appearance on Lost Chefs, a current TV format for streaming on JOYN, Michael also came into contact with Meta Hiltebrand. The fact that this contact did not remain without consequences for TYPEMYKNIFE® is the result of our work for him. Two years ago, we developed a Starship Manga motif for Meta and brought it to the blade. For Michael it became a design personalized on the Innovation Giesser Black Diamond. The sharp tool for the ambitious hero at the stove with the iconic buffalo portrait from his restaurant and the symbol of his homeland. The gentle mountains of the Bavarian Forest. The knife is now available in his restaurant. On request directly via TYPEMYKNIFE®