This video is available in multiple languages.
German (Original)
English:
French:
Culinary excellence, innovation redefined
A celebrated chef from Piesport, Thomas Schanzhastransformed a family winery into athree-Michelin-starred culinary destinationwith three Michelin stars that isredefininggastronomic innovation along the Moselleriver–and in the air.
How did you build your culinary empire from humble beginnings?
My journey startedwith extremelysmallsteps in 1992,whenmy family opened a modest bedand breakfast. By 2011, Ihad takenover andlauncheda new restaurant,receivingmy firstMichelin star just three months after opening.I attribute my progress to persistence andpassion–Ispent years honing my craft, training under exceptional chefs in Saarbrücken,learningvitaltechniques and understanding the intricate art of cooking. Each experienceshaped my culinary philosophy, becausefinding one’s unique signature style represents thepinnacle of a chef’s achievement. My commitment meant working tirelessly, deliveringextraordinary disheson adailybasis, and continually pushing culinary boundaries. The rapidrecognitionof our quality–after thatfirst one star,a secondin 2016 and finally the covetedthird in 2022—represented vindicationofmy relentless pursuit of gastronomic perfection.Each milestone representsnot justapersonal triumph but a testament to my team’s dedicationandourvision of creating memorable dining experiences that challenge and delight guests
Whatis the foundation ofyour approach to creating exceptional dining experiences?
My culinary philosophy is based on balancing creativity with guests’expectations, through acuisinethat combinesa deep respect for French culinary traditionswith thebold reimaginingofflavour combinations. I craft dishes thatmayseem unexpectedbutultimately createharmonious taste journeys. Minimal use of cream and butter allows intense, vibrant flavoursto shine through, ensuringthatguests feel energised rather thandrowsyafter dining. Everyplateinvolvesa carefully orchestrated symphony of ingredientsthat seeks toevokeexcitement and challenge preconceived notions of taste. Maintaining excellence requiresconstant innovation—stagnation is the enemy of culinary artistry. I challenge my team withnew techniques and compositions, keeping our approach dynamic and engaging. Thisphilosophy extends beyond the kitchen.I lead by example, maintaining a constant presenceand setting rigorous standards that permeate every aspect of the restaurant experience
“I want guests to experience exciting creations that may not initially seemas ifthey belongtogether.”
How do you sustain such remarkable consistencyas well asinnovation?
Delivering exceptional qualityrequiresunwavering commitment. Even on challenging days,maintaining excellenceisnon-negotiable. Building a team that shares this visionis critical;each member must embrace the same level of dedication and passion. My partnership withLuxair exemplifies this approach; we havetransformed in-flight dining by adapting high-endculinary standards totheunique constraintsof flying. Collaborations like theseare proof thatthat true innovation emerges from understandingthelimitations and transforming them intoopportunities. My approach combines technical mastery, creative boldness, and adeepunderstanding that gastronomyinvolvesmore than mere sustenance—it is an art formthatcancreatetransformative experiences that resonate deeply with guests
