2024-04-17 12:17:32
“I really enjoyed being a director – first in Düsseldorf from 2014, then in Bonn three years later – and I couldn’t actually imagine that my workplace would no longer be in the hotel,” says Magnus Schwartze.
He adds: “But when Max Schlereth approached me at the end of last year with the idea of supporting the St.Ribs Group’s future expansion plans as COO, I didn’t have to think too long about it. That was simply too good not to say ‘yes’, especially since I will remain connected to the Living Hotel chain through the St.Ribs restaurants and will work closely with my colleagues.”
“This is gastronomy that is contemporary and has a future”
Magnus Schwartze also housed the first St.Ribs under his former Bonn hotel roof and opened it as the first test market. “I took part in the entire development process. The first spare ribs, including the spice mixtures we created ourselves, were tested and prepared in countless series of tests in our kitchen,” says Schwartze.
“We all tinkered and fine-tuned together until the concept of ‘blessed ribs’ was ready for the market. That’s why you can definitely say that I’ve been a fan from the very beginning and am 100 percent behind the overall concept and the idea of St.Ribs to stage and celebrate meat. This is gastronomy that is contemporary and has a future.”
Spare ribs play the main role
The St.Ribs restaurants entered the culinary stage last year with the desire and intention to give the resource meat, which is not unlimitedly available and should not be, a new framework and to show how meat enjoyment can be done in a contemporary way: rarer but better, just like a Sunday roast. The gastronomic concept focuses on exactly one core product, namely spare ribs, which have so far been neglected or not valued at all in the scene.
The concept is well received. Since the first two St.Ribs restaurants opened in Bonn and Munich, both businesses have enjoyed full house and a constantly growing spareribs fan base from day one.
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But it shouldn’t stop at Bonn and Munich. And so from now on, Magnus Schwartze, as COO of the St.Ribs Group, will be responsible for a wide range of topics, which includes, among other things, developing and forming a new company.
The future area of responsibility primarily includes managing the operational operations of the existing restaurants as well as the acquisition of suitable stand-alone spots and the opening of new locations. Furthermore, Magnus Schwartze will be responsible for the digitalization strategy for companies and employees as well as the development, support and leading implementation of the planned growth strategy – always in close contact with the two creators of the St.Ribs Group, Max Schlereth, managing majority shareholder Derag, and Moritz Haake, restaurateur from Bavaria.
It is already clear that with the opening of the first Living Hotel in Hamburg on Büschstrasse in spring 2025, a St.Ribs will also be moving in. Further locations are already being planned and discussed.
“The upcoming development work of the St.Ribs Group is in the best hands”
Max Schlereth is also particularly pleased about working with Magnus Schwartze: “I like working with people I know. Magnus Schwartze was part of our hotel group for ten years and never shied away from any challenge. On the contrary, breaking new ground and taking on new challenges is something that suits him and that he can do. I also have a great deal of trust with him. That’s why I know that the upcoming development work of the St.Ribs Group is in the best hands with him.”
(St.Ribs Restaurant & Bar/SAKL)
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