About Me
I’m a former tormented corporate slave with an insane passion for fishing and eating all things maritime. Once I realised, that most of my pay (or suffering money as it is called nowadays) was going towards my pescatarian diet, I decided to move to Paris and become a Le Cordon Bleu Paris trained chef.
After successfully completing my Grande Diplôme (without suffering!), my path led me to work at several Michelin-starred fish & seafood restaurants, such as the iconic “Le Divellec” and “Les Fables de la Fontaine”, both in Paris and, finally, Germany’s foremost lobster establishment “Hummerstübchen” in my hometown of Düsseldorf.
The next logical step was to open a place of my own: “Andrej’s Oyster Bar & Restaurant” in Düsseldorf was born. Five magnificent years and an indecent number of grilled and flambéed sea creatures later, I took the opportunity to fulfil a life-long dream of mine and move to London.
Shortly after settling into my new environment, I was awarded the Master Fishmonger Standard Advanced Tier, whilst honing my filleting skills under the auspices of the master craftsmen at the famous “Fin & Flounder” fishmongers in London’s borough of Hackney.
The icing on the cake to my piscine passions came in late 2023: following months of exhausting book cramming (I’m really not the academic type), I may now officially call myself the UK’s first and, for now, only “Fishsommelier”.
Perhaps the time has also come for me to finally propose to Ariel…
Le Cordon Bleu Paris
I decided to risk it all and train in classic French cuisine and pastry (yes, I also have an egregious sweet tooth). After literally living the best year of my life in Paris, I received my Grand Diplôme. Not sure what else needs to be said about Le Cordon Bleu as an establishment, other than to go watch Julie & Julia, in case you haven’t already.
Andrej’s Oyster Bar & Restaurant Düsseldorf
Fast forward a couple of years: I finally opened my own fish & seafood restaurant. Thanks to the dedication of my amazing staff and support from our loyal guests, the restaurant was named regional best newcomer, best fish & seafood restaurant (multiple times), best French restaurant, was recommended by the Michelin guide throughout its existence and was voted no 1 on the you-know-which-one-travel-platform.
Master Fishmonger
Deep down, I’d always wanted to become a fishmonger. Hence, I did. As soon as I’d arrived in London a few years ago, I immediately gave in to the siren’s song of the fishmonger trade and began filleting and handling fish & seafood to my heart’s content and was eventually awarded the Advanced Tier of the Master Fishmonger Standard by the Worshipful Company of Fishmongers.
Fishsommelier
This specialised certificate, issued by the German Chamber of Commerce, is the ultimate badge of street cred. Imagine going to a boot-camp for wine sommeliers, but instead of learning about grape varieties, wine making and regions, you are being taught how to find Nemo… and what best to do with him. Basically, I can now talk to fish (but for some reason, Aquaman won’t return my calls).