Vita Konny - Konstantin Steinmeyer
Place of birth: Wohldorf-Ohlstedt, Hamburg
Parents: Vocational school teachers (mother: carpenter, father: home economics teacher)
Childhood: Grew up on the edge of the forest with an agricultural background (geese, fruit trees, vegetable cultivation)
Nickname: "Foreign Minister" – early interest in environmental, nutritional and social issues
Education and training
1994–1998: Primary school “Schule am Walde”, Hamburg
Excursions, school garden with pond and observation tower
1998–2005: Bergstedt Comprehensive School (Club of Rome School)
Focus: “Think globally, act locally”
Projects: Preservation of old fruit trees, environmental education, social internship in Romania
2001: Joined CISV Germany eV
International camps and intercultural exchange programs (including Brazil)
2002: Internship as a cook at the Mövenpick Restaurant, Hanse-Viertel Hamburg
2004: High school stay in Michigan, USA
First contacts with Japanese and Thai cuisine
2005–2008: Apprenticeship as a cook
Kempinski Bel Air, Rügen: Participation in the “Grand Prix of Chefs” (Gold & Bronze)
Hilton, Bonn
Regional Championships: Special Prize in the 3rd Year of Apprenticeship
Further training: Fine baking, chocolate techniques, vegetable carving with Joachim Habiger, Stuttgart
2009–2012: General university entrance qualification (majors: Education & Psychology)
Research Associate at the University Medical Center Hamburg-Eppendorf (Medical Psychology)
2012–2016: B.Sc. Gastronomic Sciences, University of Pollenzo, Italy
Specializations: Sustainable food production, climate change, biodiversity
Study trips: California (USA) & Uganda (Lecture at Makerere Business School)
Additional qualifications: Ice cream production (Carpigiani Ice Cream University, Bologna),
Pasta and noodle products (Barilla Academy, Parma), coffee production (Lavazza, Turin)
2016: Thesis: “New Market Applications of a Traditional Food Product Using the Example of Perilla Frutescens” In collaboration with universities and research institutes in Italy & Japan.
2017–2018: M.Sc. Strategic Environmental Management, University of Padua
Thesis: “Fishing: Production, Dynamics, Climate Change & Sustainability”
Additional qualifications: ISO 14001, ISO 5001, ISO 19011, EMAS, Water & CO₂ Footprint, Circular Economy, Life Cycle Assessment, Green Public Procurement, EU Environmental Law
2018: Italian Design Institute, Milan, Garden Design Masterclass
2024: MA Economics, Sustainability & Social Design, University of Applied Sciences for Social Design, Koblenz
Professional Activities & Projects
2008: Dorint Venusberg, Bonn | Die Bank, Hamburg | Restaurant Sonne, Overath: Work as a cook
2009: University Medical Center Hamburg-Eppendorf (Medical Psychology) Position as research associate (Research: Quality of life & cancer)
2014: Head chef at the “Boccabuona”, Bra
2015: Self-employment: Torre San Teobaldo
Event management, consulting services, lectures and project management
Genuine Education Network (Italy-Japan)
Structural change in rural regions
Sustainable agriculture & product innovation
Presentation at Expo 2015 (Milan): “Triad of Japanese Culinary Arts”
2016: Teaching and research: Resilient gardens at the University of Pollenzo
Publications & Lectures:
“Slow Life” (Food Education Forum, Japan)
“Herbarium of Yamagata Prefecture” (UNESCO Network, Japan)
2017: Lighthouse Foundation, Kiel, Project Management: Development of regional sustainability concepts
Media presence: (MareTV, NDR, Yacht Magazine)
Fiorital SpA, Venice & Padua, Quality Analysis & Gastronomy
Barilla & REWE, Cologne and ALMA Cube, University of Bologna, Embedded Design Thinking
2018–2019: Project developer ORS Group, Roddi, Italy
Topics: Blockchain-secured certification, tokens & AI-powered compensation
Tour guide: Sapio Culinary Discovery Tours (Emilia-Romagna, South Tyrol, Piedmont)
2020–2021: Web Launch Coordinator: Sapio Culinary Discovery Tours, Berlin
Vegetarian chef: Haus am Schüberg, Ammersbek
Property manager: Eifel region, Rhineland-Palatinate (reforestation & subsistence farming)
2022: Board member: Department of Truffle Cultivation & Care, Ahrtrüffel eV
2023: Publications: “Wild & Hund” (Slow Summer Menu & Piedmontese Delicacies for Christmas)
Memberships: JIEN LLP Cooperative (Sustainable Architecture & Social Design)
ISGSS – International Society for Gastronomic Sciences & Studies
2025: Chairman of Ahrtrüffel eV
Publication: “Hunt for Black Gold” (Wild & Hund, Issue 5/25)
Areas of expertise
Environmental Economics • Food Innovation • Transformation Science
Sustainable food production & biodiversity
International Project Coordination & Structural Change
Sensory science, fermentation & wild food
Environmental Management & Circular Economy
LCA & Certification Systems
Educational concepts & intercultural cooperation
Languages
German: Native language
English: Fluent
Italian: Fluent
Spanish & French: Basic knowledge