LENNERT WENDT
ON THE ROAD JOURNAL
PROJEKTE
Hello, nice to meet you! I'm Lennert Wendt, designer, creative mind and entrepreneur - always curious about new business ideas. I am living in the flow of life, connecting multidisciplinary artistic fields using my autodidactic power and strong visual perception.
On my journey I develop various > projects < in different business fields - all permanently under construction. I also have a passion for > design < and > photography < .
I have something called > cv < - but to be honest, I'd rather like to > get to know you better < so let's have a coffee and find a connection.
I used to draw on my rooms walls already when I was six and I had the need of rearrangin my furniture every sencond week. The creativity was given by my dad, the curiosity by my mom.
herzenswünsche e.v
tv & cinema ad
concept & art direction
jeep
tv & cinema ad
concept & art direction
kindernothilfe
tv & cinema ad
concept & art direction
hänsel & gretel e.v
television ad
concept & art direction
volkswagen
television advertising
concept & art direction
heat
brand & menu design
concept & design
heat
brand & menu design
concept & design
heat
brand & menu design
concept & design
fab.coffee
flyer design
concept & design
heat
invitation card
concept & art direction
heat
invitation card
concept & art direction
le vin perdu
brand design // label design
concept & art direction
the spiritea
brand design // packaging design
concept & art direction
jugend forscht
poster
concept & art direction
le vin perdu
brand design // label design
concept & art direction
raum
invitation card
concept & art direction
heat
brand design // logo design
concept & art direction
reat - essen & prosa
brand design // logo design
concept & art direction
mehl
logo & packaging design
concept & art direction
heat
brand & logo design
concept & art direction
lösungswelten
corporate design
concept & art direction
I've been taking photos for as long as I can remember. At the age of three my parents thought it's funny to asking me to take a picture of them, not knowing that this will turn into one of my greatest passions.
I like to be on the road and to observe the streets & nature, looking for shapes and shades to capture or I spend time observing people doing everyday things and sometimes I manage to catch the perfect moment.
I have a passion for old cars and enjoy photographing them almost as much as the driving.
I do love naked minds over naked bodys and in the best case I can show both in one picture.
I generally spend a lot of time on the things I do, but nowhere do I put as much time and effort as for cooking. And of course a dish has to look as good as it tastes.
Find more inspiration on one of my hundret instagram accounts and please email me if you like to have pictures of mine or if you want me to take some pictures for you.
nakid minds
ayusha
provence
france
sina & marla
hamburg
germany
freihafen
hamburg
germany
nina
hamburg
germany
ina
fuerteventura
germany
ina
la gomera
germany
lisa
on the road
germany
ina
la palma
spain
hotel pension funk
berlin
germany
hotel pension funk
berlin
germany
ina
vienna
austria
ina
vienna
austria
ina
la gomera
spain
food // cuisine
zucchini
pistachios
oliveoil
garlic
spices
fuerteventura
spain
potatoes
nuts
garlic
oliveoil
spicess
fuerteventura
spain
kohlrabi
vegancuisine
different currys
spicesa
hamburg
germany
beetroot pasta
fermented apples
fermented onions
humus
hamburg
germany
potatoes
onions
figs
nuts
garlic
spices
la gomera
spain
falafel
hamburg
germany
sourdough
basilcream
red kimchi
basil
hamburg
germany
food // pizza // gastronomy
I am cooking with spices and attitude. I am curious about food since I was a child. I like colorful ingredients and simple recipes. I call it borderless kitchen...
In 2002, I took over my father's cocktail bar MIGEEL with some friends and was able to gain my first experience in gastronomy under his protective hands.
10 years later, in 2012, I opened das MEHL, my first own restaurant, and learned what it means to be a restaurateur. Four years in which we reinvented the pizza.
We tried everything that had space in our heads and in our oven and what was not yet common in the gastronomy scene at that time. Far beyond the pizza crust. After two years we extended with RAUM, our own deli, coffeeplace and coffee-roastery.
I closes my first place in 2017 and opened my second restaurant HEAT in 2017. We cooked with everything you can make of vegetables and your own imagination. Seasonal and regional dreams on crispy pizza dough.
100 % plantbased and we radically turned our backs on all industrial products and manufactured as much as possible ourselves as lemonades, kefir, kombucha and our own icecream. The playful creativity on and next to our pizza was unique and new up until then.
In addition to our pizza, an essential part of my MEHL and HEAT catering projects was also the antipasti. Due to the laborious handwork and the high quality, it has matured into an independent product wich we called the vege.tab - the antipasti project. The range includes eleven different types of vegetables, depending on the market situation and mood.
During Covid, like many others, we had to close our restaurant. We quickly transformed the 300 sqm restaurant area into a market hall and called it the plantry where we sold fifteen home made products, mostly fermented vegetables in jars and take out food which saved our lives.
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From 2012 to 2016 I ran the M E H L restaurant in Altona. On 250 square meters of pizza dough, we tried everything that had space in our heads and in our oven and what was not yet common in the gastronomy scene at that time. Far beyond the pizza crust.
Little by little we turned our backs on all industrial products and manufactured as much as possible ourselves. The playful creativity on and next to our pizza was unique and new up until then.
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It's summer 2013 and we are entering the "RAUM". You can taste the smells of bread, homemade bread. It is a coffee place a roastery and simply a place to hide for people who otherwise avoid places at all.
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Olaf and his natural wine, Fabi and his coffee - what an asset to my life. Selected products, from the small, secret places, from the people nobody else knows and a beautiful kitchen - the best place to sing. Culinary events long before every cooking show on TV.
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from 07 - 2018 to 08 - 2020, heat in hamburg altona was my playing field. we cooked with everything you can make of vegetables and your own imagination. Seasonal and regional dreams on crispy pizza dough.
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the empty place was a raw diamond to me
and i was free to fill it with all my loving ideas.
Out of the book:
» Where to eat pizza «
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in the 60's the building was part of the freight depot of the train station hamburg altona
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in 2016 the whole area was rebuild for living and the freight depot got turned into a restaurant place.
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» Das HEAT in Hamburg Altona is probably one of the best pizza places in the world.«
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» We prepare our antipasti for you with care. In the elaborate preparation process, Franz puts the vegetables in a kind of trance. Only in a state of complete relaxation do fennel, paprika, aubergine and all other vegetables reveal their true taste. « { Text excerpt from the menu }
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The first wave of the corona virus was the most serious economic and existential threat and challenge for me as a restaurant owner. During this time, my own mobility was more in demand than ever before. The restaurant business was stopped from one day to the next and my answer to that was THE PLANTRY.
We converted the restaurant into a market hall, where we produced and sold our own plant based products made from vegetables of our farming friends in Hamburg. Thereby we were able to continue the gastronomy during this time and keep the business open with our own pick-up and delivery service.
I turn grapes into creatures, collected from abandoned and forgotten vineyards in the south part of Europe, processed on the road or at friends winerys. From fields wich have been given up a long time ago but wich are still alive. From old trees wich resist the hot and dry weather.
Wild grapes naturally fermented with wild yeasts and without any influence. Every batch has its own story. I produce only a couple of hundred bottles per year.
