Skip to main content Skip to page footer

Culinary ambassador between East & West

Moses Ceylan (44) combines the classic French craftmanship with the traditional cuisine of his Aramaic origins. He cooks with almost boundless dedication and emotion in order to bring the culinary treasures of the Occident closer to the West as a bridge builder between the Orient and Occident.

Oriental cuisine at the highest level

He interprets the dishes in his own authentic way and always emphasizes that the acidity of oriental cuisine is fundamental to its freshness and taste. Moses Ceylan prefers to cook typical oriental classics with a modern twist and the craftsmanship of a 2-star chef, alongside dishes made from fine ingredients such as wagyu, pigeon or turbot. From these, he comes up with modern and cosmopolitan delicacies such as beetroot cigköfte, tomato-rose hummus or falafel with caviar.

In addition, the top chef uses few, mostly regional meat and fish products of the highest quality and prepares many of his extraordinary dishes completely vegetarian. This enables Moses Ceylan to create menus that are not only delicious, but also sustainable, healthy and balanced.

Moses Ceylan Origin

Moses Ceylan was born in Füssen, Bavaria, in 1980 as the child of refugees. His Aramean roots have always fascinated him, as he grew up eating a wide variety of dishes prepared by his parents and especially his grandmother. 

The original homeland of the Arameans is Mesopotamia, a region between the two rivers Euphrates and Tigris. 

Today, most Arameans live in north-eastern Syria, northern Iraq and south-eastern Turkey. Moses' Aramaic cuisine is just as varied as the cultural influences in this region over the past millennia.

Awards Moses

Moses Ceylan trained as a chef and, after working for several high-ranking 3-star chefs, ended up at the Einstein Gourmet restaurant in St. Gallen, Switzerland. There, as part of a new concept by two chefs of equal standing, he was awarded a MICHELIN star together with Sebastian Zier in his very first year.

  • 2016: 1 MICHELIN star, Einstein Gourmet, St. Gallen, Switzerland
  • 2017: 2 MICHELIN star, Einstein Gourmet, St. Gallen, Switzerland
  • 2018: 18 Punkte Gault & Millau, Einstein Gourmet, St. Gallen, Switzerland
  • 2018: “Aufsteiger des Jahres” Aral Schlemmer-Atlas
  • 2019: „Aufsteiger des Jahres“ Gault & Millau, Einstein Gourmet, St. Gallen, Switzerland

CULINARY STATIONS

After training as a chef, Moses Ceylan went through the school of several renowned star chefs.

  • Christian Jürgens, Restaurant "Kastell" at Wernberg Castle, at that time 2 MICHELIN stars
  • Joachim Wissler, Restaurant Vendôme at the Grand Hotel Schloss Bensberg in Bergisch Gladbach, 3 MICHELIN stars
  • Sven Elverfeld, Restaurant Aqua at the Ritz-Carlton Hotel in Wolfsburg, 3 MICHELIN stars
  • Juan Amador, Restaurant Amador in Mannheim, as head chef, 3 MICHELIN stars