In 2008, VLET owner and managing director Hans-Christoph Klaiber opened the first gourmet restaurant in Hamburg’s historic warehouse district. His team has been producing exquisite, innovative, modern Hamburg dishes ever since.

Chef de cuisine Philip Rebelsky directs operations at the ranges in the VLET in der Speicherstadt kitchen since June 2018. Born and raised in North Rhine-Westphalia, he completed his education as a cook in the “Hackbarth’s restaurant” in Oberhausen and collected professional experience before the call of the North enticed him to the beautiful Hamburg. Restaurants like “Henssler & Henssler” and the “Stadtcafe Ottensen” rate upon his culinary stations before he became part of the VLET family: After the opening of the “VLET an der Alster”, Rebelsky created specialties of the original Hamburg cuisine as Chef Gardemanager and later on, Sous Chef. Now his mix of expertise, total commitment and focus on sustainable handling of food can be experienced at the VLET in der Speicherstadt: As chef de cuisine, Rebelsky and his team serve modern interpreted creations of traditional recipes from Northern Germany with the certain something. “Whoever tries my dishes can taste the interplay of regional culinary treats of the best quality”, he promises, “and can always be sure to be served a dish, made of 100% lifeblood from me and my team."

The hostess of the restaurant is Katharina Wild. Born in the Upper Palatinate, she began her gastronomy career in the “Maritim Hotel Nürnberg”. After an extended residency in the well-known “Schloss Emmergau” in Garmisch-Patenkirchen, she set out to conquer the oceans on the cruise ship “MS Europa”. In 2016, she weighed her anchor in the Hanseatic City and became deputy restaurant manager of the epicurean VLET. With experience, organizational talent and a knack for gastronomy, she took over the restaurant management in 2018 and is looking forward to new challenges and remits. Her focus regarding her daily work is quite simple: “It’s important to me that the team always sticks together and that we have fun at work. And of course that the interaction between service and kitchen always operates smoothly in order to offer the best but also eased fine dining experience for your guests."

The kitchen and restaurant management are backed up by a highly committed team, who will do everything they can to make your visit into an unforgettable experience.