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Maku Koncept – Ambitious German Restaurateur

Patrick “Patu” Habacht, the visionary behind the quality-driven and innovative restaurant chain Maku Koncept, is turning the traditional kitchen hierarchy upside down. In his kitchen, power, responsibility, and decision-making are shared across the entire team—a rare leadership style in the world of gastronomy.

At the kitchen of “Maku Restaurant & Bar” in Solingen, North Rhine-Westphalia, preparations for the evening service are in full swing. Patu moves among his staff with a leader’s confidence, but it’s his ability to listen and collaborate that truly stands out. He pauses at the soup pot and asks a question that invites input:

— “What do you think—doesn’t it feel like something is missing to round off the flavor?” he asks.

A young kitchen assistant, encouraged by Patu’s inclusive style, suggests adding a bit more nutmeg. Patu nods appreciatively and urges him to try it out, then continues his round through the kitchen.

Power-Sharing in the Kitchen

For Patu, good leadership isn’t about control but about creating motivation and ownership among his staff. The German restaurateur practices a leadership style that stands in sharp contrast to the traditionally authoritarian approach often seen in the industry:

— “In my experience, when the staff feel valued and included, they go the extra mile—and that shows in the quality of the food we serve,” explains Patu.

Patu is intentional about his inclusive approach. When new ingredients and products are being considered, he invites his staff to participate in blind tastings to hear everyone’s opinion:

— “For me, it’s not just about finding the best ingredients. It’s equally about building a strong team where everyone contributes to shared decisions. Two mouths taste better than one—and four mouths even better,” says Patu.

In the day-to-day operations at Maku Koncept, Patu distributes both tasks and responsibilities to his team. By involving them in decisions about everything from menu planning to purchasing, he fosters a strong sense of community. He even offers the most dedicated employees co-ownership through bonus schemes. In this way, he effectively breaks down the barrier between management and regular staff.

For Patu, it is essential that every employee feels like a valuable part of the collective effort toward success.

Maku Koncept – Ambitious German Restaurateur

Germans Must Learn to Prioritize Quality Over Price

Patu insists on quality—not just behind the stove, but throughout the entire supply chain. His unconventional leadership style and focus on high-quality ingredients also influence how he selects suppliers:

— “I emphasize long-term relationships where I can rely 100 percent on the deliveries and the quality of raw materials from my partners,” he stresses.

Patu demands that the flavor profile of ingredients must shine through. Vanilla should taste like real vanilla—nothing else. But that kind of genuine quality is rare in Germany, he explains:

— “Many German restaurants use industrially manufactured ice cream of questionable quality. Real, handcrafted premium ice cream like the kind we buy from Danish Kastbergs Is is virtually only found in Michelin-starred restaurants,” he points out.

With the ice cream dairy Kastbergs Is, which supplies Maku Concepts, Patu shares a passion for honest craftsmanship and authentic ingredients:

— “Just as we only work with the finest ingredients in our kitchens, we expect the same from our suppliers. Kastbergs is transparent about their entire production process and proud of their craftsmanship. You can taste it,” says Patu.

Patu hopes to inspire Germans to embrace real craftsmanship and quality over quantity and mass production. The partnership with Kastbergs Is is a perfect match for his philosophy and way of working.

The Art of Balance in a Demanding Industry

The restaurant industry is relentless. It requires tireless dedication and can wear down even the most passionate entrepreneurs. Patu knows that all too well:

— “You have to be careful not to drown in work. My motivation? It comes from the freedom and variety in my job. I insist on taking care of myself with exercise, healthy meals, and time with my family. That balance is crucial to keeping both mind and body fresh,” says Patu.

Although vacations aren’t a big part of his life, Patu makes an effort to get away once or twice a year to warmer climates. His favorite destination is Portugal, where he enjoys peace and recharges with his family. Without these breaks, his many projects would quickly feel like a burden:

— “Looking out over the sea, feeling the sand between my toes, and relaxing with my loved ones—that gives me energy. That recharge is essential when you run several restaurants and are constantly making decisions or worrying. I love the freedom in my work, but without pauses to recharge, the ideas and passion would soon fade. For me, balancing work and life is about preserving the ability to create,” Patu concludes.