{"id":1388,"date":"2025-11-03T17:10:32","date_gmt":"2025-11-03T17:10:32","guid":{"rendered":"https:\/\/the-bluepearl.de\/about-us\/"},"modified":"2026-09-18T12:13:16","modified_gmt":"2026-09-18T12:13:16","slug":"about-us","status":"publish","type":"page","link":"https:\/\/the-bluepearl.de\/en\/about-us\/","title":{"rendered":"About us"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

ABOUT US<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Behind The Blue Pearl are not anonymous entrepreneurs, but three Berlin-based visionaries. They are cousins from different worlds \u2013 haute cuisine, design and bar culture \u2013 whose shared passion is to combine luxury, art and indulgence at the very highest level. Together, they are writing a new chapter in Berlin\u2019s world of experiential dining. <\/p>

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.<\/p>

The Makers<\/a> | Our Partners<\/a> | The Concept<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The Heart of The Blue Pearl: Three Cousins from Berlin with a Shared Vision<\/h2>\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Der Meister der Haute Cuisine<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Steve Karlsch<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A master of fine dining and culinary perfectionism. His career began at the legendary Hotel Adlon Kempinski <\/a>in Berlin \u2013 synonymous with world-class sophistication. <\/p>

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.<\/p>

As the author of several cookbooks, his name stands for innovation, craftsmanship and uncompromising quality.<\/p>

His cuisine combines classic French cooking with Japanese precision, Berlin character with an international spirit of experimentation.<\/p>

Every dish bears his signature \u2013 balance, emotion, perfection. As head chef, Steve Karlsch shapes the culinary heart of The Blue Pearl and guarantees fine dining of the highest standard. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Steve\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\u2018For me, taste is like music \u2013 a chord of flavours that plays on emotions.\u2019\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tSteve Karlsch<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The Brand Architect & Visionary<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Torsten Karlsch<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A creative mind who has been shaping and influencing Berlin’s experiential gastronomy scene for two decades.<\/p>

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

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. <\/p>

From the golden shell to the signature tableware and lighting architecture \u2013 every detail bears his signature.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Torsten\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\u2018Design is emotion that you can see, hear and feel. And The Blue Pearl is the stage on which it comes to life.\u2019\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tTorsten Karlsch<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The Bar Manager & Creator<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Tino Kasner<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A name that is legendary in Berlin’s bar scene. Since 1998, he has been shaping the world of cocktails and nightlife \u2013 an artist behind the bar, a passionate host. <\/p>

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

Tino Kasner is not only a bar manager, but also an inventor and performer. He creates signature drinks that tell stories \u2013 with smoke, scented bubbles, light and liquid poetry. His creations are small works of art, perfectly matched to the menu, music and show. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tino\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\u2018A drink should not only taste good \u2013 it should seduce, surprise and leave lasting memories.\u2019\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tTino Kasner<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t
\n\t\t\t\t\t<\/path><\/svg><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

The International Team of Excellence<\/h2>\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Chef de Cuisine and Operational Culinary Director<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Michael Weigt<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Michael Weigt assumes operational leadership of The Blue Pearl’s kitchen as Chef de Cuisine.<\/div>
<\/div>
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. <\/div>
<\/div>
Michael Weigt brings extensive experience from renowned Berlin gastronomy establishments and large-scale event formats. As head chef at Berlin Cuisine and Cl\u00e4rchens Ballhaus, he was responsible for \u00e0 la carte operations with more than 300 guests daily as well as events with up to 2,500 guests. <\/div>
<\/div>
Previously, he led the kitchen at Restaurant Lubitsch and served as culinary director at Spitzenk\u00fcchen Borchardt as well as for Gendarmerie, Austernbank, and Humboldt Carr\u00e9e. 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. <\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Michael\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\"An exceptional dish is born from an outstanding product, precise craftsmanship, and a team that understands every detail.\"\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tMichael Weigt<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Chef P\u00e2tissier with Creative Freedom<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Leeroy Dauthe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Leeroy Dauthe assumes creative and operational leadership of The Blue Pearl’s pastry department as Chef P\u00e2tissier.<\/div>
<\/div>
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.<\/div>
<\/div>
His professional experience includes top-tier and luxury residences such as the Boutique Hotel New Wave on Norderney, the Relais & Ch\u00e2teaux Hotel Seesteg, the Hotel Wagnerhof at Lake Achensee in Tyrol, and most recently a one-year position as p\u00e2tissier 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. <\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\"A dessert is the final culinary impression of a menu. It should surprise, move, and leave its own memory.\"\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tLeeroy Dauthe<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t
\n\t\t\t\t\t<\/path><\/svg><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Creative Collaboration Instead of Separate Responsibilities<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
The culinary leadership of The Blue Pearl follows a clear division of responsibilities:<\/div>
<\/div>
\u2192 Torsten Karlsch is responsible for the overall creative direction,<\/div>
\u2192 Steve Karlsch stands for coordination and strategic organization.<\/div>
\u2192 Michael Weigt leads the operational kitchen business as Chef de Cuisine and shares culinary responsibility for dishes, menus, team, purchasing, and events.<\/div>
\u2192 Leeroy Dauthe develops and leads the pastry department as an independent creative area.<\/div>
<\/div>
All four 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. <\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t<\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t
\n\t\t\t\t\t<\/path><\/svg><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Der Gastgeber & Sommelier<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

John Michel Maurer<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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.<\/p>

He combines an eye for top-calibre staff and commercial expertise with the emotionality of a sommelier.<\/p>

With his company MGE Grand Entertainment GmbH, he has successfully promoted events, artists and brands.<\/p>

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. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"John\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\u2018A perfect evening is not created by service \u2013 but by the feeling of being welcome.\u2019\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tJohn Michel Maurer<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Die Event-Direktorin & K\u00fcnstlerin<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Magy da Silva<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

A woman of the stage \u2013 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. <\/p>

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.<\/p>

Her vision: dinner as theatre, the audience as part of the story \u2013 emotions that are not consumed, but experienced.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Magy\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\u2018I want our guests to go home and believe they were dreaming.\u2019\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tMagy da Silva<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t
\n\t\t\t\t\t<\/path><\/svg><\/div>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Management Philosophy: Excellence Through Passion<\/h3>\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

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

Das F\u00fchrungsprinzip von The Blue Pearl beruht auf Inspiration statt Hierarchie. Die Gr\u00fcnder und F\u00fchrungspers\u00f6nlichkeiten sind Gastgeber, Mentoren und Vision\u00e4re zugleich. Teamarbeit, kreative Freiheit und Liebe zum Detail stehen im Mittelpunkt. Regelm\u00e4\u00dfige Schulungen, Qualit\u00e4tszirkel und \u201eBlue Pearl Masterclasses\u201c stellen sicher, dass das Team in K\u00fcche, Service und Show auf internationalem Niveau agiert. <\/p>

The strength of The Blue Pearl lies not only in its concept, but also in the people who shape it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t
\n\t\t\t

\n\t\t\t\t\u201eWir erschaffen keine Mahlzeiten \u2013 wir erschaffen Erinnerungen. Und daf\u00fcr braucht es Menschen, die lieben, was sie tun.\u201c\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tSteve Karlsch<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

An intensive selection phase is currently underway for<\/h4>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t