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25 Years of FACIL – 2 Stars and One Team
25 years of FACIL are, above all, the story of a team and a remarkable place. The podcast series “25 Years of FACIL – 2 Stars and One Team” offers personal insights into a quarter-century of fine dining excellence.
Together with journalist and host Reiner Veit, the people who have shaped FACIL for many years reflect on the restaurant’s beginnings, collaboration, memorable moments, and the stories behind one of Berlin’s most distinctive dining destinations.
Six conversations about a quarter-century of FACIL. Reiner Veit speaks with the people who have shaped the restaurant over many years, discussing its beginnings, key decisions, collaboration, and the development of one of Berlin’s most remarkable culinary destinations.
Our Host
The Anniversary Podcast with Reiner Veit
Born in the Palatinate region of Germany, Reiner Veit has lived in Berlin since 1975. He studied Literature and German Studies at the Free University of Berlin and began hosting culinary radio programmes as early as the 1980s, including “Küchengeheimnisse – A Journal for Mind and Palate” for Sender Freies Berlin.
From 1995 onwards, he worked as a cultural editor and presenter for rbb Inforadio, hosting current affairs programmes as well as the weekly show “Aufgegabelt”, which quickly achieved cult status throughout Berlin and Brandenburg.
Although his first visit to FACIL was not quite 25 years ago, it was close. At the time, Michael Kempf was still Sous Chef under then Head Chef René Conrad. Impressed by the elegant lightness of the cuisine and the unique atmosphere of the restaurant, many visits followed over the years.
For Reiner Veit, FACIL is a place where gastronomy, people and atmosphere come together in a truly special way – and these are precisely the stories he now shares through the anniversary podcast.
All Episodes
25 Years of FACIL – 2 Stars and One Team
The Anniversary Podcast with Reiner Veit
Six conversations about a quarter-century of FACIL. Reiner Veit speaks with the people who have shaped the restaurant over many years, discussing its beginnings, key decisions, collaboration, and the development of one of Berlin’s most remarkable culinary destinations.
Episode 2: 25 Years in the Kitchen – One Shared Journey
Michael Kempf & Joachim Gerner
Since the very beginning, Culinary Director Michael Kempf and Head Chef Joachim Gerner have shaped the cuisine of FACIL. In this episode, they reflect on 25 years of working side by side, the early days of the restaurant, and what it means to be part of a team that has collaborated for a quarter of a century – a remarkable rarity in the world of Michelin-starred dining.
Episode 3: White Clouds and Green Apples
Thomas Yoshida
Forest walks, white clouds and green apples: As part of FACIL’s anniversary, Thomas Yoshida talks about ideas that appear unexpectedly, everyday sources of inspiration, and how thoughts evolve into desserts that are often far more than simply the final course of a menu.
Episode 4 | Released on August 5, 2026: Chairs, Plates, Pots – and an Idea
Lutz Hesse & Christian Andresen
From chairs and tables to the question of what kind of restaurant FACIL should become: this episode explores the creation of a place and the many small and large decisions that transformed an idea into a restaurant that is celebrating its anniversary this year.
Episode 5 | Released on August 19, 2026: More Than a Wine Pairing
Felix Voges & Maximilian Schmidt
FACIL’s wine list, as well as its sommeliers, have received numerous awards. Felix Voges and Maximilian Schmidt are among Germany’s leading sommeliers, guiding guests through wine and beverage pairings with exceptional precision. In this episode, they talk about taste, personal journeys and unexpected developments as part of the major anniversary celebration. After all, Maximilian Schmidt originally began his time at FACIL in the pastry kitchen.
Episode 6 | Released on September 2, 2026: Seeing the Bigger Picture
Manuel Finster
Restaurant Manager, host and part of FACIL since day one: for 25 years, Manuel Finster has not only kept an eye on the overall operation, but above all on the interaction between guests, service, sommeliers and kitchen. A conversation about intuition, hospitality and the art of bringing people together.