Mucho Amor: Focus on Simon Kistenfeger
Simon tells us how his world travels sparked his project including two bars, catering, music festivals, vegetarian food, a clothing line, employing refugees and people without housing.
Sharlafied met Simon Kistenfeger at BCB in 2021, and again at the Athens Bar Show. His contagious enthusiasm and urge to spread the love was infectious, and we knew we had to grant him an interview. He invited Sharla to his Running Dinner benefit and Sharlafied will be featuring his interview for two weeks during an extensive north European tour.
Simon, tell us about the beginning of Mucho Amor.
My partner Gökhan Ünal and I did underground events (minimal electronic house) for over 10 years. After traveling around the world for around 7 years (Australia, Asia, Norway and Colombia) we continued doing events. My travels made me realize how much gratitude I have for this world. We want to share that feeling and build up more faith in humanity. That’s where the name MUCHO AMOR comes from. The world needs more love. PERIOD. One day I was approached by a hospitality friend who showed us the current venue... the rest is history.
How did you meet Gökhan?
I have known Gökhan for more than 20 years. We played soccer together in a youth team and took part in social events like basketball/soccer tournaments since we are young. We’ve always shared the same mindset.
Tell us about the bar concept of MUCHO AMOR.
The name Mucho Amor comes from the Spanish, and means much love. This is our motivation: all drinks, every contact with our guests, every moment in life is lived with full devotion, passion and uncompromising with great love. Our concept is closely linked to sustainability and charity. Seasonality and locality as well as products with fair construction conditions are very important to us. We are not looking for perfection.
We combine that with jazz, soul and all kinds of Latin tunes. It’s a place for young and old, locals and tourists.... that’s our message: everyone is welcome and the number one rule is respect. Simply MUCHO AMOR.
Simon, you are brand ambassador for Altos, how did that come about?
When I was living in Norway, I started winning a bunch of competitions. One was the Scandinavian final of the amazing Tahona Society competition by Altos Tequila. I was able to travel to Mexico and ended up in the final three. All three winners won yet another trip to Mexico where we had the chance to take a really deep dive into the amazing Mexican culture, traveling all over the country. Since then, I started working casually with Altos at bar shows, judging competitions and completing other activations. During my stay in Colombia, I got a phone call from Altos telling me they are in search of an international brand ambassador and that I would be their number one pick. A great brand with a very sustainable approach fits my personality. For the past nearly 6 years, I have been living the dream, representing Altos around the world and sharing my love for agave spirits.
You have an organic fashion line, tell us about that.
It’s a big chapter to tell in detail. Let’s try to keep it simple: the fashion industry is very dirty. Sustainable fashion addresses many problems, reduces carbon footprint, wastes less water, is built on fair working conditions and is certainly healthier. Our aim was to create clothing that you can truly love. Good quality, great branding, restoring balance between nature and people. It’s important to open a dialogue and address these issues. We are super happy to do our part to help turn planet Earth back on track according to nature.
You are in a rather small town in Germany, do you feel that is a disadvantage or an advantage?
It’s a big advantage when it comes to the uniqueness of our venues. Humans love to posture. Years ago, when I had my success in competitions, we also appeared in the biggest national TV shows and magazines. This upped the ranking in our region when it comes to cocktails. We also offer catering services for weddings, birthdays, etc. As there is not much competition, it is very likely that you will see someone of the MUCHO AMOR gang mixing up fine drinks.
A minus is that during the week in winter time there is not much going on. On the flipside, we do not really see that as a huge disadvantage. We only open towards the end of the week and on the other days we can focus on our event company where we organize big festivals (food trucks, music, etc.)
When did you start employing refugees in your bar, and why?
All the refugees working with us came first as guests, took part in tastings or cocktail courses we offer regularly, etc. If we see character in a person and the passion to learn, we are open to let everyone work with us. Soon I realized the amazing work ethic and respect they bring to the table. We also have a guy on our team who experienced homelessness for 5 years, as well as other international workers. It kind of brings me back to the feeling of traveling and interacting with different cultures. We are in talks with someone from the Ukraine and hope it works out.
What are the pros and cons about having refugees working with you?
Some might say it’s a disadvantage that some of them do not speak German. But for me there is no such thing as a language barrier. If you are open-minded, you will speak the language of hospitality within no time.
What do refugees bring to the table?
Certainly they bring a new culture to the table. This helps us in creating new drinks, changing the style of service regularly and not resting on our success.
In the end, every refugee has a story to tell as every other human being. They are as good or as bad as everyone else. The leader has to form them into something special.
Offering jobs to refugees is a big contribution, do you do any other humanitarian actions?
We try to use as many fair trade products as possible and we also try to donate as much as we can on our events. But truly we are not here to show off... It should be a normal thing to help. Offering free knowledge on master classes, podcasts and so on is also a part of our giving spirit.
Tell us about the new bar you just opened called Better Together. Do you have a different concept in this bar?
The concept of this bar is around guests, artists, tastings, culture, with beer on tap. It’s also bigger and louder. It offers only vegan and vegetarian dishes. Often we have guest chefs for a segment we call “Who is in the kitchen?” and the guest chefs get to showcase the style and cuisine style of the venue they represent.
Tell us about the event you are sponsoring (and invited me to ☺) called Running Kitchen.
It’s a culinary circuit: 4 courses, locations, 4 styles. We call it the most comfortable race in the world. After each course, the guest changes stations for the next course. The order is drawn at random, and the food is seasonal, regional and vegetarian, creatively prepared in the style of each venue. For example we will have a guest chef from Berlin with Italian roots. We will donate € 5 from each ticket to a women’s organization in Afghanistan. The four venues include two newer ones and two well-established, one a formal Michelin restaurant.
Five questions for Simon
What is your favorite tequila cocktail?
Definitely the crafted Paloma. A super refreshing drink that always throws me back to Mexico if done correctly. 100% agave Tequila, agave syrup, lemon/lime, freshly squeezed grapefruit juice and pink peppercorns with salt. It’s hard to describe this drink in words.
A language you wish you could speak?
Mandarin (to reach a wider audience).
You have a magic lamp and a genie, and you get only one wish, what is it?
World peace.
What is your superpower?
Love.
Favorite musician?
Otis Redding.
Where you can find Simon
Instagram:
Simon: @the_real_vikingo
Mucho Amor: @mucho_amor_lifestyle
Better Together: @better_together_cocktailbar
Altos Tequila: @altostequila
Watch for Sharlafied’s coverage on the Running Dinner event on March 18th!