Jan Tomasic

Chef Jan Tomasic's culinary philosophy, as expressed through the Stella Maris pop-up under his direct revitalization, is deeply rooted in a sophisticated Mediterranean tradition with an unwavering focus on the pristine quality and versatile preparations of fish. His vision for Stella Maris, described as 'filling with old life,' signifies a profound respect for culinary heritage and the desire to reintroduce cherished flavors and dining experiences. This ethos prioritizes the essence of ingredients, delivering a culinary journey that is both authentic and refined. Beyond the specifics of Stella Maris, as the proprietor of Hegel Eins, Tomasic also champions a broader philosophy of modern, creative cuisine that is seasonal, regional, and international all at once, driven by 'sourcing-led' ingredient procurement. This suggests a comprehensive understanding of diverse culinary landscapes, where both contemporary innovation and established traditions are valued under his guidance to create memorable guest experiences, ensuring both a consistent, high-quality offering at Hegel Eins and a focused, thematic revival in his Stella Maris venture. Chef Jan Tomasic's signature approach, particularly evident in the Stella Maris concept he directs, is characterized by a precise and artful command of Mediterranean techniques applied to premium seafood. His technical style emphasizes classic preparations, elevated by a discerning palate for balanced flavors and elegant plating. The core of his artistry is 'Der Schwerpunkt liegt wieder auf Fisch,' indicating a deep expertise in handling and presenting marine ingredients with integrity. His dishes demonstrate a mastery of texture and taste, such as the rich and earthy 'schwarzem Sepia-Risotto' and the classic, aromatic 'Bouillabaisse.' Further showcasing his innovative flair are creations like 'Oktopus auf Bohnenpüree mit Chorizoschaum,' which marries tender octopus with a creamy purée and a light, flavorful foam, and 'Weisser Bakalar mit Mango-Chili-Koriandersalat,' revealing a penchant for fresh, vibrant, and globally-inspired accents within his Mediterranean framework.

Career

• Chef/Owner at Stella Maris, Stuttgart