curriculum vitae english | deutsch

Raik Holst, born in 1975, is a student of renowned, star rated chefs as Michael Hoffmann, Torsten Ambrosius and Germany’s culinary - luminary Dieter Müller. Already at an early age he developed an acute sense for culinary aesthetics, filigree handcraft and professional perfection in handling with top level products.

Together with his partners and friends Jürgen Zimmerstädt and Torsten Schmidt he set up the “Gastraum 4 Experiment” in 2002 - a restaurant that is well-known far beyond the boarders of Hamburg as an institution for first-class dishes in an offbeat ambiance. Inventiveness, certainty of gusto, the face-to-face contact with agricultural producers from the vicinity and using only the best ingedients are the groundwork of the daily changing menu card - and a great source of inspiration for his second pillar.

Besides his funciton as a cook, since 2003 Raik Holst works as foodstylist for namable clients, art projects and international media. His work comprises the visual conception, the development of recipes in consideration of relevant factors and the creative as well as technical implementation on a top-level scale.