Stephen Nehls – Filipino Chef from MasterChef Germany

Stephen Nehls: Cooking With Roots, Passion, and Purpose

Stephen Nehls’ love for food was never a question of choice—it was something he lived and breathed from an early age. Born in Berlin to a Filipino mother from Talibon, Bohol, and a German father, his childhood was an intricate blend of two cultures. But when his family moved to the Philippines when he was twelve, he found himself completely immersed in a world of bold flavors, communal feasts, and the deep, unshakable bond Filipinos have with their food.

His parents both loved to cook, his father introducing him to dishes from all over the world—Thai, Indian, Italian, and, of course, German—while his mother made sure that Filipino food was always present at the table. But it wasn’t just about eating; Stephen was always involved, drawn to the kitchen not as a chore but as a passion. It was where he felt most at home. Cooking wasn’t just an interest; it was an identity slowly taking shape.

By the time he was in school, living in a dormitory and eating Filipino food almost daily, his palate had been shaped in a way that would influence him for life. Adobo and kinilaw were constants—dishes that transcended mere meals and became symbols of celebration, comfort, and belonging. Even as he explored different cuisines, there was always something that pulled him back. If he looked deep within himself, there was no denying that Filipino food was at his core.

When Stephen stepped onto the stage of MasterChef Germany, he knew exactly what he wanted to do. In a competition where contestants fought to impress judges with technique and innovation, he took a different approach—he cooked from the heart. He presented Chicken Adobo and Kinilaw as his signature dish, a deeply personal choice that wasn’t just about proving his skills but about bringing Filipino flavors to the forefront. When the judges declared it the best dish and handed him the apron, the validation wasn’t just for him—it was for Filipino cuisine itself.

But showcasing a cuisine unfamiliar to many in Europe wasn’t without its challenges. Skepticism came naturally, especially when ingredients like bagoong or the use of unconventional cuts of meat were introduced. Yet Stephen never wavered. He understood that not everyone would immediately embrace the flavors, but that wasn’t the point. The goal wasn’t to please everyone—it was to introduce them to something real. He believed that as long as he stayed true to himself and could explain the depth behind every dish, there would always be people willing to listen, to taste, to experience.

One thing he refuses to do, however, is compromise authenticity for the sake of adaptation. Fusion, while an exciting concept, often risks diluting the soul of a dish. Many Asian cuisines in Germany have been altered to fit Western preferences, losing their original essence along the way. Filipino food, Stephen believes, doesn’t need to be modified to be appreciated. It is bold, layered, and complex on its own. What it needs is recognition. Exposure. More Filipino restaurants that showcase it in its purest form.

Still, he enjoys subtle incorporations—using pechay in European dishes, adding a touch of oyster sauce or soy sauce to elevate flavors—but always with caution, ensuring the integrity of the dish remains intact. His belief is simple: good food, when executed with care and respect, can speak for itself.

The dream that lingers in the back of his mind is clear. A small, authentic Filipino restaurant—just six or seven dishes, but each one perfected and beautifully presented. A place where people can experience Filipino flavors as they are meant to be, without unnecessary alterations. And later, perhaps, a franchise spreading across Germany, each location carrying the same mission of bringing Filipino food into the spotlight.

For now, he’s taking one step at a time, focusing on his journey through social media and carefully planning the foundation of this dream. It’s a daunting challenge, but he’s never been one to shy away from hard work. After all, for him, food has always been about more than just what’s on the plate—it’s about connection, memory, and the stories we carry with us.

If he could share one more meal with someone, it wouldn’t be with a world-renowned chef or a critic who could elevate his career. It would be with his older brother, who passed away three years ago. “We always had great conversations and laughed a lot. He was my biggest fan and loved my cooking. That’s a meal I’d give anything to have again.”

And yet, if given the chance to serve a legend, Gordon Ramsay would be his choice. He already has the menu planned: dinuguan, pork sisig, Bicol Express, and for dessert, a spread of biko, mango float, leche flan. Then he would sit back, watch Ramsay’s reaction, and ask as many questions as he could.

Stephen Nehls is a chef by skill but a storyteller at heart, using food as his medium to share not just flavors, but culture, history, and identity. He’s not just cooking for himself—he’s cooking for a legacy, a dream that is just beginning to take shape. And if there’s one thing he’s certain of, it’s that Filipino cuisine is ready to take its place on the world stage.