Meet Chef Jens Müller,

Born in Germany in 2001, Chef Jens Müller discovered his passion for cooking at the age of 15 when he began his culinary apprenticeship at a hotel in Germany. During the three-year program, he built a strong foundation in classical cooking techniques, discipline, and respect for quality ingredients.

After completing his apprenticeship, Jens joined the Michelin-starred Ole Deele in Germany, where he worked on the grill, protein, and sauce sections, refining his technical skills in one of the country's most respected fine dining kitchens.

Eager to continue learning, he moved to Berlin to work at the Michelin-starred Einsunternull, where he was responsible for the cold section and developed a deeper appreciation for modern cuisine and precise execution.

His passion for discovering new culinary cultures then brought him to Stavanger, Norway, where he joined RE-NAA, now a three Michelin-starred restaurant (holding two stars during his time there). Working on the sauce section, he gained valuable experience in one of Scandinavia's premier kitchens.

Looking for a restaurant whose philosophy aligned more closely with his own, Jens moved to Restaurant K2 in Stavanger. When he joined, K2 had not yet earned Michelin recognition, but its commitment to sustainability, reducing food waste, and responsible sourcing immediately inspired him. During his time there, he worked every section of the kitchen—from cold preparations and pastry to the hot line and the pass. Jens was proud to be part of the team that earned both the Michelin Green Star and the restaurant's first Michelin Star, helping maintain those achievements for two consecutive years before moving on.

One of Jens' lifelong ambitions was to work at Frantzén in Stockholm, one of the world's leading restaurants. He began with a two-month internship that quickly turned into a full-time position. Over the following year and a half, he became responsible for coordinating preparation across all kitchen sections, including pastry and private dining, gaining invaluable leadership experience in a three Michelin-starred restaurant consistently ranked among Europe's best.

My partner made me fall in love with Canada, although it wasn't difficult. The breathtaking landscapes, endless forests, mountains, and abundance of incredible local ingredients made me feel at home from the very beginning. Today, I'm proud to call Prince George home and excited to bring the techniques I learned in Europe's Michelin-starred kitchens to Northern Lights Estate Winery, where I can showcase the best of Canadian ingredients through simple, seasonal, and thoughtful cooking.

Today, as Head Chef, Jens combines the techniques, discipline, and creativity he developed in Europe's finest kitchens with a passion for local Canadian ingredients. Working closely with regional producers and the winery's own farm, he creates seasonal menus that celebrate British Columbia's harvest while pairing beautifully with Northern Lights' handcrafted wines.

For Jens, great food is about more than technique—it's about respecting the ingredients, minimizing waste, supporting local producers, and creating memorable experiences that bring people together around the table.