Chef Peter Find of Heimat celebrates three years

As Heimat celebrates its third anniversary with a three day-only traditional "Schlachtfest" feast from now until 30 April, German chef-owner Peter Find talks to Stephenie Gee about his journey, the misconceptions of German cuisine, and what's next 

How did you begin your culinary journey? 

I’ve always loved being surrounded by food and began my culinary career at age 14 as an apprentice at a local butcher shop. After three years, I moved on to work in a German restaurant preparing vegetables and mastering the art of making Spätzle. From there, I spent the next decade working in a number of Michelin-starred restaurants in Europe. I first moved to Hong Kong in 1995 to become the executive chef at Pierrot at Mandarin Oriental, Hong Kong, before moving on to The Repulse Bay residences. In 2001, I joined The Ritz-Carlton Millenia Singapore as executive sous chef before being promoted to executive chef at The Ritz-Carlton Bahrain Hotel & Spa in 2003. In 2007, I joined Wynn Macau and Encore as director of culinary operations, and in 2010, I was appointed as the opening executive chef at The Ritz-Carlton, Hong Kong, where he oversaw six restaurants and a team of 100 chefs. Peter is an award-winning chef and has previously been awarded Global Chef of the Year by The Ritz-Carlton Group and Chef of the Year by The Hotelier Awards China.

What are some of the misconceptions of German cuisine, and how do you address them at Heimat?

Some of the misconceptions of German cuisine is that it is heavy – just meat and potatoes. However that is not always the case or needs to be so. Heimat is a contemporary German-inspired restaurant where I offer a wide array of delicacies from different regions of Germany, immersing guests in the local culinary culture, but also reinterpreting traditional dishes with modern twists, elevating the cuisine to a higher level. German cuisine is not only sausages and beer. It also uses vast seasonal ingredients in a variety of vegetable soups, salads, aromatic breads, and a rich selection of baked, fried, stewed, smoked and dried dishes from all possible types of meat. 

In addition, Heimat offers a wide selection of German and Austrian wines and non-alcoholic beverages, with a special emphasis on the trend setting non-alcoholic fruit juices from Germany. These juices come in different fruit flavours and vintage, not only enhancing the whole dining experience with a refreshing taste and pairing, but also catering to the Gen Z alcohol-free trends.

What are some of the characteristics of German cuisine?

Most German recipes focus heavily on bread, potatoes and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. But German dishes also feature a variety of seasonings and herbs, including caraway seeds, mustard, juniper berries and parsley. The cuisine strikes a balance between simplicity and depth of flavour, with dishes often cooked slowly to enhance the taste and tenderness of the ingredients. German dishes focuses on the use of local and seasonal produce with national favourites nationwide including the Martinsgans (roast goose) or Spargel (white asparagus). 

Tell us about the anniversary menu and how you conceived it?

To celebrate the 3rd anniversary of Heimat, we present the “Schlachtfest” tasting menu, which pays homage to my childhood in the countryside of Germany where my family would celebrate the pig, a staple in the German diet, therefore producing an abundance of nose-to-tail pork delicacies, which culminates in a country feast enjoyed by all. When I was growing up in the countryside of Germany, every winter my family would come together to slaughter a large pig then use each part of the animal to create a variety of pork dishes followed by a family feast.

Presented in an elevated style, my nose-to-tail tasting menu at Heimat will feature an array of pork dishes including the popular Frikadelle (Pork Patty), delicate Kohlrouladen (Cabbage Roll and Local Heritage Pork), traditional Blut Würstchen (Blood Sausage), and the signature extra-large sized Knusprige Schweine Haxe (Crispy Pork Knuckle). The finale will be my grandmother’s yeast cake dessert recipe with rhubarb, apple and crumble.

Where do you find your inspiration? 

A German word which translates to “homeland,” Heimat describes a feeling of familiarity and belonging. Born and raised in the small town of Bersrod in Germany (home to around 800 inhabitants), I have a deep appreciation for the regional cuisines of my native country, which serves as my inspiration – bringing a part of my Heimat to Hong Kong! 

How would you describe your culinary philosophy?

Straightforward and approachable. For me, it is important to respect the ingredients and use them during the correct seasons. My decades of experience allow for me to use interesting flavour combinations. However, I always make sure to balance the flavours and not overdress my dishes.

You add modern updates and surprising twists to classic dishes – how do you balance innovation with honouring tradition?

The foundation of every dish served at Heimat is stemmed in tradition. I showcase seasonal ingredients so that they are flavour forward, and I prepare them in a wau so that they are less heavy and not overloaded, while adding my personal touch. For example, I elevate the popular Roasted White Asparagus with Black Forest Ham dish by adding parmesan foam. Another would be when serving the Königsberger Klops (local heritage minced pork dumpling), rather than accompany in it with a creamy white sauce, I make a light pork broth making it less complicated and less heavy.

Over the course of your decades-long career what is a lesson you’ve learned that’s shaped your career?

I’ve learned so much from a variety of people over the years. At the end of the day, I believe in remaining disciplined, following my passions, and committing myself to anything I set myself out to do.

How has Heimat evolved since first opening in March 2022?

Heimat’s philosophy remains the same since opening, however based on customer feedback, I’ve tweaked a few of my dishes to adhere to their personal tastes. I remain committed to introducing a wider audience to German cuisine by focusing on elevating popular dishes, as well as serving less well-known regionally beloved favourites, such as the Herring Hausfrauen Art or Himmel und Erde. 

We’ve also expanded on our alcohol-free juice choices due to an increase in demand from guests as well as bringing in more German wine varietals from extraordinary German winemakers due to increased interest, making sure to improve the incorrect perception that German wines are sweet!

What do you hope guests take away from dining at Heimat?

I want guests to experience German cuisine with a different perspective, find something surprising and unexpected in Hong Kong, and to make sure they will come back time and time again!

What’s next for Heimat and you?

To continue educating the community on refined German cuisine, the nuances of what it has to offer thereby attracting a new audience. 

Also see: Michelin-starred chef Junichi Yoshida launches Tingara at Intercontinental Danang