A firm believer in the twin pillars of quality and tradition, Johannes Goller is a master butcher with all the knowledge that such a career path requires. And that’s evident from the way he discusses his strong roots as a butcher and the way he looks back on twenty years living and working on the island of Ibiza, an invaluable insight into both people’s habits, both on the dance-floor and on the receiving end of the fantastic BBQ he’s created. “It’s bringing people together and giving them the best time possible,” he considers. What Johannes is offering is not only food but also wine, a welcoming smile and a safe pair of hands for the BBQ: hospitality has always been important in his world.  

You can trace his innate understanding of being a butcher all the way back to his childhood. “My great-grandfather opened the butcher place in our village in 1937,” he begins, clearly proud of his roots. And they were rightly proud of what they had achieved over time, following the same skills for almost a century. “I was the butcher in the 4th generation,” he continues. “I had it in my blood. “I am not afraid of cooking for experts!” 

Johannes looks back on the past two decades as a promoter on the island with pride – particularly at Amnesia as the driving force of the Cocoon family, working hard every week of the summer season with world-renowned DJ Sven Väth. And rightly so. They created something unforgettable. He compares the happiness of seeing people come together to the way they react when they are in the middle of an unforgettable evening of Cuts & Wines. “This hospitality thing was always there!” Although he turned his back on a lifelong career as a butcher – you can blame a fateful trip to Ibiza in 2000 for that! – as a result, he now understands the island and its taste as well as anyone. So Johannes has come full circle to a family tradition he knows better than anyone. “I am connecting with my roots again! I am very fortunate. I could always bring my passion and myself into my work. And that’s what I am doing now.”