Stephan Hinz has advanced the bar industry in the last decade like no other: he transferred techniques from Michelin-starred cuisine and perfumery to the bar, published award-winning books and developed groundbreaking product solutions. In addition, Hinz passed on his knowledge in over 20 countries on four continents and trained over 10,000 gastronomes with his team. As an innovator in the industry, he has now received the coveted ‘Restaurateur of the Year’ award at the renowned FIZZZ Awards this week. The jury's statement reads: ‘Stephan Hinz is a true jack-of-all-trades and has earned a status as a visionary of modern gastronomy through his numerous activities.’
A restaurateur through and through
‘Despite all these projects, I am first and foremost a restaurateur,’ Hinz clarifies. The cornerstone of his success is the Cologne bar Little Link, which he opened in 2014 when he was just in his mid-20s. There, Hinz created the perfect setting for his avant-garde cocktail creations. Hinz looks back: ’A few years earlier, guests weren't ready for our techniques and flavours, so we first tested our concepts at events in London, Dubai and Hong Kong.’ To this day, Hinz continues to indulge celebrities and stars worldwide at exclusive catering events, from private yacht parties to international sports events. Meanwhile, his bar Little Link has established itself as one of the best and most creative bars in the country and has won many awards. Hinz also set new standards with his second bar in Cologne, Grace & Grape. Under the motto ‘Casual Glamour’, first-class drinks are served in a casual setting. ‘We are not just a cocktail bar, but also a wine bar, but with us everything is a bit more relaxed and without all the fuss around it,’ explains Hinz. For its innovative concept, Grace & Grape was recently named the best bar in Germany at the Hospitality Award.
On the way to new taste expeditions
But Stephan Hinz is not resting on his laurels. ‘In a few weeks, we will be opening Punky Panda in Cologne's Südstadt district. Here, guests are invited on an expedition through the flavours of Asia – on the plate and in the glass.’ Here, too, Hinz's creativity shapes the offering: classic menus are broken up, and diners are invited to combine, share and try. Traditional national cuisines are fused and reinterpreted with regional ingredients. The cocktails are no less innovative, with the Coconut Hunt featuring banana rum, calamansi, carbonated coconut water and chocolate dust, or the Sushi Style Margarita with ginger tequila, lime, cucumber, nori seaweed and sea salt.
Gastronomy as an all-round experience
But what drives Hinz to pursue his many other projects alongside his passion for gastronomy? ‘My ideas for new products have always come from practical experience,’ he explains. “When I discover a problem for which the market offers no solution, I develop something myself or I look for competent partners to work with.” This is how the ice block machine Ice Forward, which enables even small bars to produce crystal-clear ice cubes, the natural aperitifs from Root to Fruit and the glass series Perfect Serve Collection came about. ‘I have always seen good gastronomy as a 360-degree experience. Even when the service is good, it's not just about the drinks or the food. Instead, there is a complex interplay of a wide range of factors, from lighting, music and design to details such as the right plate, the appropriate garnish or the perfect ice cube. These little things are often overlooked, but in the end they make all the difference,’ explains Hinz. His success proves him right.