MEET THE MONOELITE
Barbecuing together, having fun, eating delicious food. All the members of our MonoElite are united by the joy of barbecuing at the highest level - and new, unique creations are constantly being created on the MONOLITH. With our experience in a wide range of areas, we present the many possibilities of the MONOLITH grill and invite you to try them out for yourself. Chefs, butchers, hunters, beekeepers, anglers & bakers: they all gather under the seal of fire. The seal of the MonoElite.
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PASSION: MONOLITH
The MonoElite is the heart of the MONOLITH family. Always on the lookout for the ultimate ceramic barbecue experience, they work on new innovations and possibilities and put our new products through their paces. They are your guests at many events, develop unusual kamado recipes and bring the fire of MONOLITHs to the world's social media platforms. Let us inspire you and become part of the Monolith family! By barbecuers, for barbecuers - that's the MonoElite.
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PRODUCT INNOVATIONS, ACROSS ALL SECTORS
Before our products are ready for the market, they have to be put through their paces on the open field of the art of barbecuing. The MonoElite, with its members from a wide range of industries and culinary specializations, takes on this task. This constantly generates new ideas - and above all: creative ways of bringing culinary art and advanced barbecue technology together even better.
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EXCLUSIVE ELITE EVENTS AND BOOKINGS
The MonoElite is constantly on the move - at events and trade fairs, they grill for all they're worth - and with absolute show character. If you would like to book the MonoElite for your event or experience them live, contact someone from the elite directly. We will also keep you informed on our social media channels about where the elite will be coming together next.
ADRIEN HURNUNGEE
My name is Adrien Hurnungee. I was born in Mauritius in 1979, went to school there and then gained my first professional cooking experience in various hotels on the island. The decision to work as a chef was influenced very early on by my father, who was considered one of the best chefs in Mauritius at the time. Since then I have been a passionate cook and visionary, I stand for individuality, fun in cooking, creativity, innovation and taste. I have been living in Germany since 1998 and have gained many years of professional experience in the event kitchens of well-known event caterers in the upscale gastronomy sector.
YOU CAN FIND ME HERE:
ANTONIO FURNARI
Ciao everyone, my name is Antonio Furnari, I am 36 years young, married, father of two kids and come from Greven in the beautiful Münsterland. Professionally, I was drawn to the catering trade because I love cooking and experimenting. After my training as a chef, I specialized in Italian cuisine with a focus on pizza & pasta. Since 2020, I have been a proud member of the German national pizza team and am therefore networked with the best pizza chefs throughout Germany. Almost anyone can bake pizza, but I've been tempted to grill pizza for a long time. However, the difficulty lies in keeping the temperature relatively constant. That's how I came to the Monolith. The shape and the ceramic cladding are reminiscent of a stone oven. This means that the heat is stored better and more consistently. After a few fiddles with the dough and my first meeting with Monolith, it was clear to me: the best way to grill original Italian pizza like from a wood-burning stone oven is on a Monolith.
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CHRISTOPH GRABOWSKI
"From nose to tail" is more than just a culinary trend. More and more butchers, chefs and consumers are realizing that using a slaughtered animal completely has a lot to do with responsibility and appreciation. But Christoph Grabowski, master butcher and qualified meat sommelier, goes even further: for him, appreciation becomes added value.
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GÜNTER MÜLLER
Welcome to "Der Feuerbäcker" in Petersfehn I. I am passionate about baking breads, rolls and more. I use my experience and expertise to transform high-quality ingredients into tasty baked products. Try it for yourself.
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FRANZ-JOSEF UNTERLECHNER
Franz-Josef Unterlechner is a passionate professional chef - also on the grill. He is at home and rooted in top gastronomy. At home in the Schwarzreiter restaurant in Munich, he is an institution. He harmonizes fish, crustaceans and fire in a very special way. First-class products, zeitgeist, pure enjoyment, a lot of joy and passion in his profession characterize him and his cuisine. Close your eyes, taste, feel, smell and enjoy. Textures, aromas, flavors, everything from a single source, like the MONOLITH.
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HEIKO ARNDT
For Leipzig chef Heiko Arndt, at some point it was no longer enough just to present his guests with "great" dishes. Cooking sustainably and regionally, knowing where the food that I use every day in the kitchen comes from, were important points and questions that increasingly determined his everyday cooking and kitchen style. But Heiko Arndt went even further than other chefs. He wanted to see, smell, taste, feel and experience what he was cooking. He rented his own garden plot with his family and has been growing his own fruit and vegetables for several years. This always results in new and innovative recipes and flavor combinations. From self-picked wild herb salad, to honey made from dandelions, to potato sushi or BBQ carrots - the Leipzig native shows what you can cook deliciously, healthily and creatively with what you pull out of the ground yourself.
YOU CAN FIND ME HERE:
HOLGER BÄUMKER
HERE YOU CAN FIND ME:
JULIAN TAILLEUR
Julian Tailleur (1992), born & raised in Amsterdam.
"At the age of 16 I started working in restaurants. Quickly discovering the energy and passion as I was working in all sections of the kitchen. My curiosity grew every day and by the time I was 21 I wanted to do more than 'just cook', I wanted to produce something from scratch. Harvest it, clean it, cook it. Little did I know what adventure this was going to be.
I thought long and hard on what direction I was going to take this. On a holiday in France I found my answer, in French, written on a little red sign warning me not to enter the forest due to a driven hunt taking place; I was going to become a hunter. Harvesting wild meat seemed like the right thing to do if I wanted to have a stronger connection with the products I used.
Not long after passing for my hunting exams I started working in an artisanal butchery in Belgium to understand the basics of anatomy and charcuterie.
Back in Amsterdam I continued working as a chef, always bringing in game to cook for the guests. Food with a story, I call it.
Now, after many years in the city, we decided to move to the Dutch countryside, where I have a place to hunt, work and receive guests in our little living room restaurant.
Usually you will find me cooking outside, on open fire and charcoal grills, low and slow with patience and respect for the ingredients. It's about the product, not the seasoning."
YOU CAN FIND ME HERE:
MARCO GREULICH
Hello, my name is Marco Greulich, I'm a barbecue world champion and culinary pyromaniac.
I stand by the fire at every opportunity and am always keen to enhance the valuable food with heat, roasted aromas, smoke and spices.
In keeping with the motto "learning by burning", I have acquired a wealth of experience and many creative recipes and techniques at many events over the years, which I am also happy to share in barbecue seminars, at promotions and other events.
I have over 15 years of experience with ceramic barbecues, and for me the Monolith is the perfect all-rounder, a high-quality all-rounder in every discipline. Whether low & slow BBQ, direct and indirect grilling, baking, rotisserie grilling, plancha, wok and much more - EVERYTHING is possible comfortably and at the highest level.
For me, the Monolith is THE barbecue for the desert island.
My favorites are the various styles of American barbecue and I love all kinds of finger food from the grill - but I'm also always up for a good steak with a side of vegetables.
You can find out more about me at www.bbqflavors.de and on my Facebook and Instagram channels.
YOU CAN FIND ME HERE:
MORA FÜTTERER
"For me, Monolith is unique in terms of workmanship. With its long heat storage, it makes grilling comfortable, especially in large dimensions. It is versatile and also one of the few barbecues that looks great."
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MARKUS MIZGALSKI
Markus Mizgalski is a barbecue journalist or barbecue writer. He doesn't just write about barbecuing, but he does write quite a lot, and used to be the editor of a barbecue magazine. And he is interested in the science behind barbecuing. In between, Markus was a BBQ caterer for six years, gave countless barbecue courses and developed his love of ceramic barbecues as a Monolith dealer. In culinary terms, he is self-taught, not a trained chef. For him, barbecuing is an original way of preparing food, whereby the barbecue also enables flavors that are difficult or impossible to achieve in the kitchen. As a true child of the Ruhr region, Markus is not a filigree technician, but has a soft spot for traditional home cooking at a high level of quality. And he likes to adapt this for the barbecue. His only book to date, "pottfeuer - Grillen anne Ruhr", was about precisely this. Markus has a second hobbyhorse, however, and that is burgers. Here he also experiments with unusual combinations, not because it works or sounds cool. But because he expects new taste explosions from the flavor and texture combinations. He doesn't always succeed, but more and more often.
YOU CAN FIND ME HERE:
MORITZ FREUDENTHAL
Growing up on a residual farm with lots of animals, surrounded by woods and meadows in the heart of Schleswig Holstein, I grew up with a lot of respect for food and nature from an early age.
My father passed on his great passion for animals and nature to me at a very early age. We had cows, pigs, chickens, rabbits, geese, ducks, pigeons and many other animals on our farm, which of course regularly ended up on our plates. When I was 6 years old, I slaughtered my first rooster together with my grandma and since then I have known exactly how the schnitzel ends up on the plate. My mother certainly played the biggest part in me becoming a chef. We cooked fresh every day using the best ingredients from the farm. She also always made sure that the whole family ate together, which is still very important to me today.
YOU CAN FIND ME HERE:
PHILIP KARBUS
My name is Philip Karbus, I am a hunter and self-employed (barbecue) seminar leader, author and video producer. Five years ago, I opened a small game restaurant in South Westphalia, where I served game I had shot myself, prepared in a modern way. This developed into my work as an event caterer and leader of barbecue and cooking seminars. On the one hand, I show other hunters how to carve game professionally and prepare it in a modern way in order to offer it to the widest possible social circles. On the other hand, it was and is my aim to make venison socially acceptable again outside the hunting community. Unfortunately, venison is often associated with many myths and prejudices. I use a modern presentation to clear this up.
Barbecuing is the method of choice for this. Because those who have had bad experiences with game usually think of classic stews and have less juicy steaks, burgers or skewers from the grill in mind. In keeping with the theme of game, forests and meadows, barbecuing also takes place outside in nature, which is why I particularly enjoy preparing natural foods in this way.
I work with Monolith because we share many values: Freedom, friendship and tradition. Monolith also stands for first-class quality and sustainability, which is also reflected in the products.
My specialty on the grill is, who would have guessed, juicy steaks and burgers made from local game such as venison, deer and wild boar. I particularly like crispy, golden-brown roasted flavors, which is why I prefer to work with the fire plate.
YOU CAN FIND ME HERE:
ROB REINKEMEYER
As a professional chef and crazy barbecue fan, it was love at first sight. Like all good things in life, the Monolith surprised me not only with its perfect shape, but also with its ability to deliver on promises. I was looking for good quality, robustness, an all-rounder that is energy efficient... Monolith delivers it all!
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SEBASTIAN KAPUHS
Sebastian Kapuhs has a master's degree in cultural studies, is a hunter, angler and passionate amateur chef. He works independently in the media sector and is the author of a large number of recipes on the largest German game recipe platform (wild-auf-wild.de). He cooks at stage shows, including the International Green Week and the Wild Food Festival in Dortmund, and his name stands for regional and seasonal cuisine that is quick and easy to integrate into everyday life.
YOU CAN FIND ME HERE:
Instagram:
@sebastiankapuhs
@wildaufwild.de
Facebook:
@SebastianKapuhs
@Jagdverband.WildaufWild
STEFAN MARQUARD
I've tried a lot of things and grilled a lot... Today I ask myself - WHY haven't I tried Monolith for a long time? Once you barbecue with Monolith, you're infected for life. There are no more experiments for me: I now know what perfection is!
YOU CAN FIND ME HERE:
TARIK ROSE
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STEPHAN STOHL
Being a host is my life. Whether in the kitchen, at the bar and now for more than 10 years at the grill! I found out by chance that the MONOLITH company is right in my neighborhood and, as a friend of regional products who always seeks contact with the producers, everything else came naturally. MONOLITH has accompanied me through my culinary life ever since. In the past, I have regularly come up with ideas on how to improve and expand the possibilities at MONOLITH. This is how the MONOLITH ProLine and the fire plate came about for my catering, other accessories followed and today I am proud to be part of the MONOLITH family.
For me, the focus is on organic and regional products, which I occasionally combine with delicacies from all over the world. Home-baked bread, vegetables and herbs from the neighbor or from my own garden are my main course and as a side dish I grill - if possible - meat from my own slaughter and game from local forests.
All this is the basis for my dedication to tasty barbecue compositions for barbecue courses and catering.
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Instagram:
Facebook:
TOBIAS SUDHOFF
As a chef, cook and epicurean scientist, Tobias Sudhoff initially worked as a guest chef in many fine dining and even starred restaurants. He crowned this passion in 2017 as head chef at the "Westfälische Stube" (1* Michelin) and remained in this role for a year and a half. Since then, he has been in demand all over Germany to bring people closer to the joy of life and taste in a humorous and extremely entertaining way. Since July 2019, he has opened his "Neue Westfälische Stube" in the heart of Münster in the premises of Smells Like and is once again cooking there in cooperation with the university, foodlab muenster and ISUN at the highest level - of course, as he always propagates, sustainably and ecologically.
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