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Nils-Levent Grün is not a chef who just works off recipes - he lives taste!

You can feel his signature with every bite: Nils-Levent Grün is not a chef who just works off recipes - he lives taste. Whether in Michelin-starred kitchens, hotel restaurants or the most exclusive airport lounges, his passion for cuisine is unmistakable.

Precision, creativity and emotion are combined in his dishes, while at the same time he is always looking for new challenges. Anyone who meets him will not only find out which classics are served on the plate, but also how Nils grills at home on the Monolith, what tips he gives hobby grillers and how top cuisine can be implemented in an airport lounge.

Between gourmet cuisine and system gastronomy, Michelin-starred restaurant and airport lounge

For over 20 years, Nils-Levent Grün has been moving between gourmet cuisine and system gastronomy, Michelin-starred restaurants and airport lounges. Today, Nils is Director Culinary & Product Development at Feinkost Käfer and is responsible for ensuring that guests in the most exclusive Lufthansa lounges in Frankfurt and Berlin enjoy everything from business breakfasts to signature desserts at the highest level. For him, cooking is more than just a craft: it is emotion, precision and pure joy.

His area of responsibility? The entire culinary product - from the initial idea to the finished plate. "I'm responsible for everything to do with culinary art. From the initial idea to the finished plate," he says. This also includes overseeing major tenders at airports, such as in Berlin, where Käfer is launching three new lounges in November 2025. "There are no typical days - every day is different," says Nils. In certain phases, he is at the stove himself, developing new dishes or finalizing them. He also travels regularly for collaborations with guest chefs: "I cook with them, record the recipes and document everything." In everyday life, the conceptual work predominates, but the passion for cooking remains central. "Being in the kitchen is the highlight of the working day - the best thing of all.

Standing at the stove again in the evening? That totally relaxes me." In his private life, Nils cooks and barbecues a lot - often with his family. "That's my balance, my happiness."

A career path full of highlights

His career path shows how consistently he pursues his passion. After his apprenticeship, he moved to the Maritim Airport Hotel Hanover - his entry into large kitchens. This was followed by stints at the Hotel Vier Jahreszeiten in Hamburg, where he gained his first experience of Michelin-starred cuisine, and a stay in Bietigheim-Bissingen, where he earned a Michelin star within one and a half years. He later took over overall responsibility for hotel gastronomy at the Jumeirah Frankfurt. He developed sustainable concepts on Sylt during the Corona period. Eventually, his path led him to airport gastronomy, where he now works with passion.

The conditions at the airport are special: small kitchens, little time, maximum precision. "We have to think efficiently. I ask myself with every dish: what is really necessary, what is just decoration on a nightgown?" His goal: the highest quality in the shortest possible time. "Our guests don't come to us to eat - they fly. We are part of the travel chain. Our job is to sweeten it."

Classics, trends and signature dishes

The guests are discerning: around 85 percent are business travelers, mostly men around the age of 50. "We see many of them more often than their own family. We know their preferences, they know our staff by name - it's almost like being at home." Some dishes are classics. The Käfer schnitzel, perfectly fried in clarified butter, has been on the menu for over 20 years. "You can't change that - it's tradition."

Beef fillet variations and the modern interpretation of Tom Kha Gai are also popular. His signature dish? A deconstructed raspberry tart in the shape of a duck. "The dish stands for fun, style and craftsmanship." Nils keeps a close eye on trends. "We are not trendsetters, we pick up on what has proven itself."

Right now it's the Korean-inspired Egg Drop Sandwich - creamy, spicy and perfect for frequent travelers who want to enjoy a special breakfast before their flight.

Passion meets private life: Barbecuing as meditation

In his private life, Nils is always drawn to the barbecue. "Barbecuing is meditation for me. I love trying out new flavors, playing with smoke and heat and seeing how a simple product transforms." On his Monolith Avantgarde, he tests new ideas that could later end up in the lounges. He is currently working on a "celeriac ham" - slow-smoked celeriac, sliced wafer-thin, with truffle vinaigrette.

His most important tip for amateur barbecuers: patience. "Many people are too impatient. It's better to take it slow and easy. Cooking is not stressful, it's enjoyable. Give the product time, develop the flavors, observe it - and then enjoy the moment." For beginners, he recommends simple combinations: Fish or vegetables on skewers directly over the embers, lightly oiled, a little smoke - an intense, aromatic dish is ready. "You don't need a professional technique, just a little patience and enjoyment of the process."

With a smile, he says: "There's nothing better than standing around the barbecue together, a glass of wine in your hand, and watching everything develop." Cooking is not just a job for Nils - it is a passion, a purpose in life and an expression of his personality. "I always need new challenges. That's exactly what my job offers me: something different every day, always something new, always passion."

Either or...?

🔥 Regional product or exclusive ingredient? "Regional product"
🔥 Chocolate or gummy bears? "Chocolate"
🔥 Large event menu or intimate dinner party? "Intimate dinner round"
🔥 Icon or avant-garde? "Avant-garde"
🔥 Beach vacation or city break? "City trip"

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