Jan-Phillip Fricke – Maître de Plaisir

Jan-Phillip Fricke – Maître de Plaisir

Most truly great stories start at a bar. The booze are flowing, people are talking, and interesting individuals and exciting thoughts come to meet. At a bar, glasses bump, and ideas are born – and some ideas evolve into great dreams that come true.

Something like this must have happened to Jan-Phillip Fricke and Thomas Imbusch.
After their time together at Tim Mälzers Bullerei, they had once again parted ways, that is until Thomas Imbusch decided to start something on his own and, as promised, take Jan-Phillip with him.
The bar manager from Le Lion – Bar de Paris turns into the future master of entertainment, the bartender, the all-round ‘go to’ man at the 100/200.
But let us start from the beginning: how Jan-Phillip found his way behind a bar, and where he got his talents from.

Most truly great stories start at a bar. The booze are flowing, people are talking, and interesting individuals and exciting thoughts come to meet. At a bar, glasses bump, and ideas are born – and some ideas evolve into great dreams that come true.

Something like this must have happened to Jan-Phillip Fricke and Thomas Imbusch.
After their time together at Tim Mälzers Bullerei, they had once again parted ways, that is until Thomas Imbusch decided to start something on his own and, as promised, take Jan-Phillip with him.
The bar manager from Le Lion – Bar de Paris turns into the future master of entertainment, the bartender, the all-round ‘go to’ man at the 100/200.
But let us start from the beginning: how Jan-Phillip found his way behind a bar, and where he got his talents from.

A man of the law – The story of  Jan-Phillip Fricke

Some of Jan-Phillip Fricke’s chapters have nothing to do with gastronomy. His first time in a scullery was only possible with the consent of his parents. All the following passages of his history in gastronomy are simply based on his passion for sounds and smells, atmosphere and moments, cohesion and content, and how it is only culinary indulgence that makes all of that possible.
His life was supposed to follow a completely different path. After he finished his school career, he first attempted to study law. But finally, he had to admit to himself that his future lay within a kitchen or behind a bar, and not in a lecture hall. An unfortunate result for anybody who would need a good lawyer, but even more fortunate for all those out there who love good food and bubbly drinks. The termination of his studies was the logical course of action in Fricke’s mind: The longing to create something special and for those creations being able to make people forget the world around them was something he could not ignore. The lure of excellent products, honed skills and the ability to host were far for more enticing to Fricke than court papers and heavy books could ever be.
His favourite moment is when a guest tries a drink or dish of his and he can see the reaction, that his creations have evoked, on their faces. There are no laws or reasoning in moments like these – only pure joy. Nothing counts more in those moments than those fascinating expressions and the joy of the guests.

A man of the law – The story of Jan-Phillip Fricke


Some of Jan-Phillip Fricke’s chapters have nothing to do with gastronomy. His first time in a scullery was only possible with the consent of his parents. All the following passages of his history in gastronomy are simply based on his passion for sounds and smells, atmosphere and moments, cohesion and content, and how it is only culinary indulgence that makes all of that possible.
His life was supposed to follow a completely different path. After he finished his school career, he first attempted to study law. But finally, he had to admit to himself that his future lay within a kitchen or behind a bar, and not in a lecture hall. An unfortunate result for anybody who would need a good lawyer, but even more fortunate for all those out there who love good food and bubbly drinks. The termination of his studies was the logical course of action in Fricke’s mind: The longing to create something special and for those creations being able to make people forget the world around them was something he could not ignore. The lure of excellent products, honed skills and the ability to host were far for more enticing to Fricke than court papers and heavy books could ever be.
His favourite moment is when a guest tries a drink or dish of his and he can see the reaction, that his creations have evoked, on their faces. There are no laws or reasoning in moments like these – only pure joy. Nothing counts more in those moments than those fascinating expressions and the joy of the guests.

First Bullerei, then Boilerman Bar and finally Brandshofer Deich 68


Jan-Phillip has experienced these moments in various different locations. At the Bullerei of Tim Mälzer, at the Boilerman Bar of the 25Hours Hotel Altes Hafenamt in Hamburg, and Le Lion – Bar de Paris. But Thomas Imbusch and his holistic concept of gastronomy gave Jan-Phillip Fricke the feeling that it was time to try something new.
His deepest and most content memories of his childhood, and from life, are in a kitchen now evolving into extraordinary fine dining. Let him do his job, let him polish glasses, pour out booze and entertain you.
This chapter will be called “Maître de Plaisir” – and it will tell stories of pleasure. And how knows what grand ideas he will come up with…