"I want transparent and responsible cooking", says Anne Knepper, chef, owner and co-founder of Public House, stressing the importance of using local and seasonal produce. Having studied economics, she chose to follow her passion for cooking after working in a kitchen during her studies. "I felt more fulfilled in the kitchen than studying my books."

Inspired by sustainability and transparency, the 27-year-old cook strives to create an authentic culinary experience. "I don't sell lies. If I say it's local and seasonal, it's the truth." Her aim is to make fine dining accessible to all, while promoting an inclusive and respectful working environment. "I want to break the toxic rules of the industry and give a voice to women in the kitchen."

With Public House, Knepper has turned an idea into an ambitious project. "What started as a nine-month pop-up turned into a three-year contract."

Read all 100 #Nextgen portraits in Paperjam’s October 2024 print edition