From the office to vegan hotspot: Dirk Step revolutionizes the kitchen!

From the office to vegan hotspot: Dirk Step revolutionizes the kitchen!

Dirk Step, former financial specialist on the Frankfurt Stock Exchange, has made a remarkable change of career. In 2015 he terminated his office job to realize his passion for vegan cuisine. In September 2015, he opened the "Two and twenty" restaurant in Geisenheim, in the Rheingau-Taunus district. The restaurant, which originally started as a café, has now developed into a culinary highlight in the region. This reports Fr. .

A report of the Hessischer Rundfunk for the ARD series "Kochstories" illuminates its career and change from the financial world into the catering. Step not only wanted to change his professional ambitions, but also promote healthy and conscious nutrition. Inspired by his experience as a long-distance runner and a family tradition in the hospitality industry, he began to create three-course menus for his family at the age of 13

from the financial world to gastronomy

After completing his training in the public service and a business administration course, he found his way into the financial world. But the monotony of everyday office life began increasingly bored. With the aim of qualifying as a runner for the Olympic Games, he was increasingly interested in healthy eating and the associated ethical values ​​of vegan cuisine. This motivated him to change his job.

In the early days of the restaurant, steps had to struggle with challenges. However, trust in his vision did not make him despair. He was looking for creative ingredients and experimented with less well -known products such as the root vegetable Jerusalem artichoke, inspired by his encounter with star chef Tim Raue. These dishes are part of his menu today, which also appeals to non-vegans.

a popular food spot

nine years after the opening has developed "two and twenty" into a popular destination for gourmets. The dishes such as mushroom gyros, wild garlic spaetzle and potato curry attract guests from the region and beyond. Step used for his creations, above all, seasonal and regional ingredients. It emphasizes the natural taste by often seasoning it only with salt.

his wife Gabi also played a role in his way. Six years ago, she discovered the restaurant and convinced him to pursue his concept. Step shows that with dedication and innovation spirit, a recognized restaurant for sustainable and creative cuisine can also be created from a small café. The charm of the restaurant, with its patterned wallpaper and carefully selected tables, underlines the entire experience for the guests.

like two-und-zwanzig.de , Dirk Step is the best example of how to convert your passion into a successful company. Over time, “two and twenty” not only established itself as a restaurant, but also as a significant part of the local catering scene in Rheingau.