ABOUT US

Behind The Blue Pearl are not anonymous entrepreneurs, but three Berlin-based visionaries. They are cousins from different worlds – haute cuisine, design and bar culture – whose shared passion is to combine luxury, art and indulgence at the very highest level. Together, they are writing a new chapter in Berlin’s world of experiential dining.

They are driven by a desire to create something lasting: an experience that seduces all the senses and captivates guests from all over the world.

The Makers | Our Partners | The Concept

The Heart of The Blue Pearl: Three Cousins from Berlin with a Shared Vision

Der Meister der Haute Cuisine

Steve Karlsch

A master of fine dining and culinary perfectionism. His career began at the legendary Hotel Adlon Kempinski in Berlin – synonymous with world-class sophistication.

After working as a Michelin-starred chef and culinary director for Tim Raue, among others, he managed international fine dining restaurants in Europe and Asia.

As the author of several cookbooks, his name stands for innovation, craftsmanship and uncompromising quality.

His cuisine combines classic French cooking with Japanese precision, Berlin character with an international spirit of experimentation.

Every dish bears his signature – balance, emotion, perfection. As head chef, Steve Karlsch shapes the culinary heart of The Blue Pearl and guarantees fine dining of the highest standard.

Steve Karlsch, Head Chef at THE BLUE PEARL BERLIN

‘For me, taste is like music – a chord of flavours that plays on emotions.’

Steve Karlsch

The Brand Architect & Visionary

Torsten Karlsch

A creative mind who has been shaping and influencing Berlin’s experiential gastronomy scene for two decades.

As a branding and design specialist and founder of the Peppermint Brands agency, he has conceived, staged and shaped numerous iconic gastronomy projects as brands.

Torsten Karlsch embodies what The Blue Pearl is all about: a distinctive visual language, emotional brand management and an atmosphere that sticks in the memory. He combines creativity, structure and event dramaturgy to create a complete visual experience.

From the golden shell to the signature tableware and lighting architecture – every detail bears his signature.

Torsten Karlsch, Brand and Design at THE BLUE PEARL BERLIN

‘Design is emotion that you can see, hear and feel. And The Blue Pearl is the stage on which it comes to life.’

Torsten Karlsch

The Bar Manager & Creator

Tino Kasner

A name that is legendary in Berlin’s bar scene. Since 1998, he has been shaping the world of cocktails and nightlife – an artist behind the bar, a passionate host.

After working at iconic locations such as Hemingway, Coco Jungle, Wilde Matilde and Lieschen Mueller im Parterre, he is now the creative mind behind the Blue Pearl Cocktail Experience.

Tino Kasner is not only a bar manager, but also an inventor and performer. He creates signature drinks that tell stories – with smoke, scented bubbles, light and liquid poetry. His creations are small works of art, perfectly matched to the menu, music and show.

Tino Kasner, Bar Manager at THE BLUE PEARL BERLIN

‘A drink should not only taste good – it should seduce, surprise and leave lasting memories.’

Tino Kasner

The International Team of Excellence

Chef de Cuisine and Operational Culinary Director

Michael Weigt

Michael Weigt assumes operational leadership of The Blue Pearl’s kitchen as Chef de Cuisine.
He is responsible for daily kitchen operations, implementation of the culinary concept, development of new dishes, leadership of the kitchen team, inventory management, purchasing, costing, quality assurance, and HACCP. Together with Steve Karlsch, he develops signature dishes, multi-course menus, and culinary workflows for dinner, private dining, corporate events, galas, and exclusive product presentations.
Michael Weigt brings extensive experience from renowned Berlin gastronomy establishments and large-scale event formats. As head chef at Berlin Cuisine and Clärchens Ballhaus, he was responsible for à la carte operations with more than 300 guests daily as well as events with up to 2,500 guests.
Previously, he led the kitchen at Restaurant Lubitsch and served as culinary director at Spitzenküchen Borchardt as well as for Gendarmerie, Austernbank, and Humboldt Carrée. At Borchardt, he managed a kitchen team of around 50 staff and oversaw demanding events in the context of the Berlinale, Fashion Week, and major film premieres. Michael Weigt thus combines fine dining expertise with team leadership, production planning, B2B experience, and the ability to reliably deliver culinary quality even at complex events.
Logo The Blue Pearl Berlin

"An exceptional dish is born from an outstanding product, precise craftsmanship, and a team that understands every detail."

Michael Weigt

Chef Pâtissier with Creative Freedom

Leeroy Dauthe

Leeroy Dauthe assumes creative and operational leadership of The Blue Pearl’s pastry department as Chef Pâtissier.
He is a trained baker and pastry chef with experience in dessert development, menu design, gala pastry, pralines, chocolate, ice cream, tartlets, baked goods, costing, procurement, and leadership of staff and apprentices.
His professional experience includes top-tier and luxury residences such as the Boutique Hotel New Wave on Norderney, the Relais & Châteaux Hotel Seesteg, the Hotel Wagnerhof at Lake Achensee in Tyrol, and most recently a one-year position as pâtissier at the Hotel de Rome in Berlin. The Hotel de Rome is operated as a five-star superior hotel. He chose The Blue Pearl because here he can develop his own ideas within a shared vision. His pastry work is intended to become an independent component of the menus. Planned are desserts with varying temperatures and textures, handcrafted pralines, petit fours, ice cream variations, artful tartlets, and staged signature desserts.
Logo The Blue Pearl Berlin

"A dessert is the final culinary impression of a menu. It should surprise, move, and leave its own memory."

Leeroy Dauthe

Creative Collaboration Instead of Separate Responsibilities

The culinary leadership of The Blue Pearl follows a clear division of responsibilities:
Torsten Karlsch is responsible for the overall creative direction, Steve Karlsch for coordination and strategic organization.
Michael Weigt leads the operational kitchen business as Chef de Cuisine and shares culinary responsibility for dishes, menus, team, purchasing, and events.
Leeroy Dauthe develops and leads the pastry department as an independent creative area.
All three work closely with service, bar, entertainment, design, and event production. This allows food, desserts, beverages, music, lighting, tableware, and staging to be coordinated with one another.

Der Gastgeber & Sommelier

John Michel Maurer

With his natural elegance, his intuition for guests and his passion for wine and fine dining, John Michel Maurer is the perfect host and managing director of The Blue Pearl.

He combines an eye for top-calibre staff and commercial expertise with the emotionality of a sommelier.

With his company MGE Grand Entertainment GmbH, he has successfully promoted events, artists and brands.

At The Blue Pearl, he is the face of hospitality: charming, attentive, confident. As a sommelier, he curates the exquisite wine selection; as a host, he leads with poise and heart.

John Michel Maurer, Host and Sommelier, The Blue Pearl

‘A perfect evening is not created by service – but by the feeling of being welcome.’

John Michel Maurer

Die Event-Direktorin & Künstlerin

Magy da Silva

A woman of the stage – and the soul of the show programme. With an impressive career as an actress, singer and presenter in European show business and Las Vegas, she brings world-class entertainment to Berlin.

As event programme director, she is responsible for the entire artistic dramaturgy: from live performances and lighting and music design to coordinated costumes and choreography.

Her vision: dinner as theatre, the audience as part of the story – emotions that are not consumed, but experienced.

Magy da Silva

‘I want our guests to go home and believe they were dreaming.’

Magy da Silva

Management Philosophy: Excellence Through Passion

Behind these personalities stands a growing team of international top performers who are committed to one goal: perfection, passion, and emotion.

Das Führungsprinzip von The Blue Pearl beruht auf Inspiration statt Hierarchie. Die Gründer und Führungspersönlichkeiten sind Gastgeber, Mentoren und Visionäre zugleich. Teamarbeit, kreative Freiheit und Liebe zum Detail stehen im Mittelpunkt. Regelmäßige Schulungen, Qualitätszirkel und „Blue Pearl Masterclasses“ stellen sicher, dass das Team in Küche, Service und Show auf internationalem Niveau agiert.

The strength of The Blue Pearl lies not only in its concept, but also in the people who shape it.

„Wir erschaffen keine Mahlzeiten – wir erschaffen Erinnerungen. Und dafür braucht es Menschen, die lieben, was sie tun.“

Steve Karlsch

An intensive selection phase is currently underway for

Each position is more than just a job; it is part of an overall experience – a house that combines art, hospitality and passion.

These four personalities – Steve, Torsten, Tino and John Michel – together with Magy da Silva form the heart, mind and soul of a project that redefines luxury, passion and artistic perfection.

‘The Blue Pearl is not a place where people work – it is a place where dreams come true.’

Torsten Karlsch
Our Job Vacancies

Exquisite Products with Traceable Origin

The product quality of The Blue Pearl is conveyed through specific origin, producers, and sensory characteristics. A mere listing of expensive ingredients is not sufficient.
Each product receives a recognizable role in the menu. What matters are flavor, texture, season, origin, availability, and the artisanal processing by the kitchen team.

Imperial Caviar and Beluga Caviar

The Blue Pearl sources selected caviar varieties from Imperial Caviar. Depending on the menu and availability, this also includes Imperial Beluga. The Berlin-based supplier carries Beluga as well as other varieties such as Ossetra, Baerii, Réserve, and Imperial Selection. The caviar is used strategically as an independent component or as a precise accent to a dish. Temperature, salt content, texture, and accompanying ingredients are coordinated so that the characteristic flavor is preserved.

Gillardeau Oysters

For selected oyster creations, The Blue Pearl relies on Gillardeau oysters.
Maison Gillardeau cultivates its oysters at selected European locations, including Ireland, Normandy, and Portugal. To ensure traceability, the shells are laser-engraved with the Gillardeau mark. The oysters can be served classically, gratinated, as part of a menu course, or with specially developed sauces, oils, and aromatic accompaniments.

Fish and Seafood from Rungis Express

For the fish kitchen, depending on season and menu, offerings include hamachi, loup de mer, Label Rouge salmon, and skrei from Rungis Express.
The selection is complemented by premium lobster, truffles, and special seafood products. Percebes can only be used based on current availability due to their limited supply and fluctuating daily prices.
The dishes are therefore not created from a permanently fixed product list. Michael Weigt and his team decide according to season, quality, and culinary suitability which product enables the strongest expression in each menu.

Premium Meat from Germany, Spain, and Australia

For selected meat dishes, The Blue Pearl plans bison from Lake Constance as well as specialties from the Büffel Bill range. Australian premium beef is sourced from Stockyard Beef. Planned are selected cuts such as entrecôte, beef tenderloin, and chateaubriand. Stockyard is an Australian family business that has been producing grain-fed Angus and Wagyu since 1958. Depending on the menu, Jamón Ibérico and meat from black Iberian pork are also used. The specific designation, farming method, and aging period are indicated according to the actual product quality purchased.

Valrhona Chocolate and Norohy Tahiti Vanilla

Leeroy Dauthe works with chocolates and pastry products from Valrhona for selected desserts.
Additionally, Tahiti vanilla from the Norohy brand is used, sourced through Valrhona. Norohy describes Tahiti vanilla as having pronounced floral and anise-like notes as well as nuances of almond, tonka bean, and balsamic aromas. The vanilla can be used in creams, ganaches, ice cream, pralines, sauces, pastries, and multi-part dessert compositions. Premium nuts and almonds complement the textures and flavors of the pastry.

Regional Microgreens, Cresses, and Edible Flowers

The Blue Pearl sources cresses, microgreens, and edible flowers from Gourmet Greens.
The Berlin-based company has been producing year-round regional microgreens for gastronomy and private customers since 2018. The plants do not serve merely as decoration. They are selected according to their flavor, aroma, texture, and visual impact and used as independent aromatic components of the dishes.

Fine Dining for Private Guests, Corporations, and International Events

The Blue Pearl is aimed at Berlin guests, international visitors, couples, corporations, agencies, and brands.
The concept is suitable for fine dining evenings, private dining, gala dinners, corporate events, receptions, product presentations, weddings, incentives, diplomatic dinners, executive dinners, luxury brands, fashion, and exclusive group events.
Michael Weigt’s experience in kitchen organization and large-scale events combines with Torsten Karlsch’s brand staging, John Michel Maurer’s hospitality, and Magy da Silva’s event dramaturgy.

A Berlin Vision with International Ambition

The Blue Pearl is the joint project of people who combine their diverse experiences in a new form of gastronomy.

Kitchen, pastry, bar, service, design, and show are not viewed as separate departments. They work together toward one goal: to offer guests in the heart of Berlin an evening whose quality becomes tangible in flavor, craftsmanship, and emotion.
The Blue Pearl is an exceptional premium event location in the historic Nikolaiviertel in Berlin Mitte where fine dining, signature cocktails, live entertainment, and multisensory staging merge into a regal underwater world for corporate celebrations, galas, product presentations, diplomatic events, receptions, Christmas parties, client events, incentives, executive dinners, exclusive full venue rentals, and exclusive private events.
The Blue Pearl combines professional event organization with premium gastronomy and live entertainment. The central Berlin premium location is also suitable for luxury brands. An immersive luxury world for product presentations, press events, fashion, jewelry, beauty, and exclusive brand activations. The Blue Pearl offers exceptional design, fine dining, bar, show, lighting, and individual dramaturgy at an exclusive central location in Berlin Mitte.

FAQ – Frequently Asked Questions About the Makers of The Blue Pearl

Michael Weigt is Chef de Cuisine and is responsible for operational kitchen business, menu implementation, team leadership, quality assurance, inventory management, and culinary development.

Chef Pâtissier Leeroy Dauthe leads the pastry department. He is a trained baker and pastry chef and most recently worked for one year as pâtissier at the Hotel de Rome in Berlin.

Including Beluga caviar from Imperial Caviar, Gillardeau oysters, lobster, hamachi, loup de mer, Label Rouge salmon, skrei, truffles, Australian beef from Stockyard, Valrhona chocolate, Norohy Tahiti vanilla, and regional microgreens from Gourmet Greens.

Including Beluga caviar from Imperial Caviar, Gillardeau oysters, lobster, hamachi, loup de mer, Label Rouge salmon, skrei, truffles, Australian beef from Stockyard, Valrhona chocolate, Norohy Tahiti vanilla, and regional microgreens from Gourmet Greens.