In 2012, Dana and Laurin Kux met — and fell in love — while working together in the kitchen. Shortly thereafter, they decided to continue their shared path in Hamburg.
At the restaurant “Jellyfish,” they were awarded their first MICHELIN Guide star in 2017.
As is the case today at BOK, Dana was already responsible for pâtisserie at that time, while Laurin oversaw the savory side of the menu. Working closely with the kitchen and service teams, they continue to create new taste experiences at BOK, providing guests with memorable moments.
BOK has long held a very special place in Laurin’s heart, as he completed an internship here during his apprenticeship to gain his first experience in gastronomy. Around ten years later, he returned as a Michelin star awarded chef to the place where his journey in professional kitchens first began.
Dominik’s passion for hospitality was instilled in him from an early age. After his first job in his uncle’s family business, he pursued studies in history and English literature. A fortunate coincidence eventually brought him to BOK, where he rediscovered his original calling.
As Restaurant Manager, Dominik now ensures that every visit to BOK becomes a special experience.
After completing her training at Cohrs, Celia gained experience in Michelin-starred gastronomy. Since March 2024, she has enriched the BOK team as a sommelière, guiding each guest on a unique beverage journey — whether through a wine pairing, a curated non-alcoholic selection, or a cocktail.
A kitchen full of finesse
“Just a few steps lead down to the ground floor of the well-kept corner building. In the elegant, clean-lined restaurant, Laurin Kux takes command at the stove. The former head chef of ‘Ferment’ in Münster-Roxel presents a modern, seasonally inspired cuisine here […]. This is complemented by friendly, well-trained service and sound wine advice. The small terrace in front of the house is also a charming feature.”
