Sebastian Junge
Sebastian Junge, head chef of organic restaurant Wolfs Junge, has been campaigning for a change in agriculture and nutrition, dealing with sustainable and ethical aspects of culinary enjoyment. When opening Wolfs Junge he integrated his ideas and concepts of sustainable cuisine, hospitality and leading a company, which he had acquired through training, with the Slow Food Youth Academy or internships on organic farms, bakeries and butcheries. His profound understanding of agriculture and production processes are the basis for his ambitious and sustainable cuisine, which was awarded with the “Green Star” by the Guide Michelin. Sebastian is Hamburg’s first and only organic top chef and a member of the Slow Food Chefs Alliance as well as a passionate activist for a change in the food culture.