Films by Gereon Wetzel

Germany, Austria 2022, 105 min
by Gereon Wetzel, Melanie Liebheit

SHE CHEF portrays the young chef and recent culinary world cup winner Agnes on her journey to mastery through some of the most outstanding restaurants in the world. The self-confident twentysomething has finished her apprenticeship at Austria’s top-restaurant Steirereck and joined the Austrian national team of cooking as the first and only woman amongst all men to win the 2018 culinary world cup with her team. We will follow Agnes ambitious journey and track her way to become a top-chef from the

Germany 2018, 97 min
by Gereon Wetzel

Four young law students from the LMU München in Germany are participants in an international law competition, the legendary Jessup Moot Court. Celia, Mahja, Nina and Clemens are in their early twenties and have no previous knowledge of international law and have a few weeks to become experts in questions of mass-surveillance, cyber-attacks and whistle-blowing. Students from the world's best universities present their cases to top-class legal professionals. The students are supervised by three Co

Germany 2011, 88 min
by Gereon Wetzel, Jörg Adolph

For 40 years, Gerhard Steidl has combined the roles of printer and publisher, resolved to personally check each sheet leaving his printing shop in Göttingen. This perfectionism, combined with an unconditional love for books, for the traditional printing craft, and a commitment to the quality standards of manufacturing (in the original sense of the word, made by hand), has gained worldwide attention. The most internationally renowned photographic artists vie for the opportunity to collaborate wit

Germany 2010, 90 min
by Gereon Wetzel

The starred chef Ferran Adrià is known as the best, most innovative and craziest cook in the world. In his always fully booked restaurant „El Bulli“, 50 persons are permitted to experience through 30 courses the split between his technical-conceptual cuisine and all conventions of culinary art as well as our general vision of cooking. Every year, the restaurant closes for six months. During this time, Adrià and his creative team retire to their cooking laboratory in Barcelona, to create a new m