Sebastian Baumann

Chef Sebastian Baumann's culinary philosophy is deeply rooted in a sophisticated blend of classical French techniques and profound international influences, particularly those assimilated during his extensive travels and work experiences across Asia. His core ethos centers on elevating dishes to "Haute Cuisine auf höchstem Niveau" (Haute Cuisine at the highest level), delivering a "Reise durch die Geschmackswelt" (journey through the world of taste). He strategically emphasizes the utilization of regional products, ensuring their central role in his creations. However, his approach is notably pragmatic, working "without dogmatic claims" regarding local sourcing, allowing for flexibility and the incorporation of the finest ingredients, irrespective of strict geographical boundaries, when warranted by his international palate. His formative experiences, including a period of travel and observation through India and Nepal, profoundly shaped his culinary perspective, enriching his understanding of diverse flavors and ingredients, even if less focused on direct cooking during that time. Ultimately, Baumann's vision is one of continuous growth and excellence, aiming not only to uphold the Michelin star status of Restaurant Brogsitter - Historisches Gasthaus Sanct Peter but to expand upon it long-term. His philosophy is a testament to the transformative power of global exposure, tempered with a discerning and non-dogmatic appreciation for local bounty, all executed with technical mastery. Chef Sebastian Baumann’s technical style is distinguished by a masterful application of a French culinary foundation, which he artfully infuses with international techniques, particularly those honed during his significant tenure in Asia. His background includes training in prestigious establishments like Hotel Sacher in Vienna and Salzburg, followed by roles at Michelin-starred restaurants such as Victor's Fine Dining by Christian Bau (three-star), Restaurant Überfahrt - Christian Jürgens, and the reopening team of the legendary Tantris. His most recent role as Executive Sous-Chef for Taian Table in Shanghai and Guangzhou, a three-Michelin-starred establishment, provided him with invaluable and immensely enriching professional experience in highly demanding environments. Regarding flavor and plating, Baumann aims for "Neuinterpretierte, köstliche und bereits bekannte Gerichte servieren wir im Fine Dining Stil" (newly interpreted, delicious, and already known dishes served in a fine dining style). He creates "gewagten Arrangements" (bold arrangements) and a distinct "Tellersprache" (plate language), promising a sensory experience for his guests. While the text extols the sophisticated nature of his dishes, no specific legendary signature dishes are named.

Career

• Head Chef at Brogsitters Sanct Peter, Bad Neuenahr-Ahrweiler
• Executive Sous Chef at Taian Table, Shanghai
• Sous Chef at Tantris, München
• Chef de Partie at Restaurant Überfahrt - Christian Jürgens, Rottach-Egern
• Chef de Partie at Restaurant Atelier, München
• Demi chef at Victor's Fine Dining by Christian Bau, Nennig
• Demi chef de partie at Restaurant Atelier, München