Julia Komp won her first Michelin star at the age of 28, within just six months of taking over as head chef at Schloss Loersfeld in Kerpen. This made her, in 2016, the youngest female chef in Germany to helm a Michelin-starred restaurant. She has travelled through 19 countries in seven months, on a food cultural exchange of sorts.
At the age of 14, Chef Julia signed up for her first internship at local one-starred Zur Tant and found her groove. From there, she continued training at La Société and (the now-defunct) La Poêle d’Or before coming to the 15th century Schloss Loersfeld in Kerpen, just west of Cologne.
Chef Julia is excited to bring her uniquely Nordic takes on Indian and Arabic food to the Abu Dhabi Food Festival. She is also known for her mastery over avant-garde cuisine, Chef Julia believes in the harmony between taste and visual details, elevating these to a perfectly balanced sensory dining experience. She is fond of modern cooking techniques but only uses these when they uplift a dish.