Yassin Butt

Photo by Yvonne Schmedemann


Sous Chef


Yassin discovered his passion for cooking after realizing that he wanted to work creatively with his hands. He has worked for a number of Michelin-starred restaurants in Bad Zwischenahn, Munich, Wolfsburg, and Groningen; in Hamburg, he worked for Mutterland.

Yassin came to THE NEW INSTITUTE determined to implement the aspect of sustainability in a culinary way.

| stay informed | stay connected


What is happening at THE NEW INSTITUTE? Step inside by following our institutional newsletter, which ties together the work of our fellows and programs, where the whole is more than the sum of its parts.


We use cookies to measure how often our site is visited and how it is used. You can withdraw your consent at any time with effect for the future. For further information, please refer to our privacy policy.