Success Story: Philipp Vogel, Chef and Director of the Hotel Orania

How did you become both head chef and manager of Orania?

Philipp Vogel - My first job was in gastronomy and I was thinking of becoming a chef at the Orania. But when talks began with the owner of this establishment and his partner, Messrs von Boetticher and Müller-Elmau, things quickly took a different turn. My wife had been working in customer relations for a long time, so we decided to open the hotel together. We had both worked internationally and already had experience of opening hotels. The main challenge was to turn Kreuzberg into a real hotel destination.

What were the highlights of your career before Orania?

P. V. - My time with Dieter Müller, in his Michelin-starred restaurant at Château de Lerbach, had a huge impact on me. My time in China, at the Kee Club in Shanghai, also had a huge impact on me. It's all my travels, my stays in Asia, Austria and the UK that have influenced and continue to influence my cooking today.

How are you bringing something new to the Berlin hotel scene?

P. V.- My wife, Jennifer, and I are not traditional hotel 'managers'. There are many things we approach differently. The importance we place on atmosphere, decoration, music - with many concerts - but also on the choice of our employees makes this hotel unique. And we're always coming up with new ideas. Our motto: "If your dreams don't scare you, they are not big enough".