Thomas Kellermann

Chef Thomas Kellermann's culinary philosophy is deeply rooted in a modern interpretation of French Haute Cuisine, masterfully infused with regional and seasonal influences from the picturesque Tegernsee region. He describes his approach as "moderater, nicht so revolutionär," emphasizing that while he appreciates avant-garde culinary movements, his distinct style, honed after his tenure with mentor Hans Haas at Tantris, centers on solid, classic foundations. His core ethos is to achieve clarity and purity of flavor by stripping away the superfluous, focusing intently on the essential elements of each dish. This commitment to simplicity ensures that every component on the plate serves a clear purpose, elevating the primary ingredient without unnecessary distractions, all while ensuring the taste is never compromised and always possesses "das gewisse Etwas." Ingredient sourcing is paramount to Kellermann, who almost exclusively procures products from the immediate vicinity of the Tegernsee and collaborates with sustainable producers. He is not dogmatic about a strict 50-kilometer radius but prioritizes local availability, forgoing imported items like New Zealand lamb for superior local alternatives such as Tegernsee venison or Saibling directly from the lake. His network includes trusted partners like Wagyu breeder Andreas Schulz-Moll vom Buchberghof, reflecting a profound respect for the origin and quality of his raw materials. This intimate connection to the landscape is further enhanced by the restaurant's design, which integrates large glass fronts and planted glass cubes, bringing the surrounding nature indoors and making his culinary vision a holistic, multi-sensory experience. Kellermann's overarching vision extends beyond mere cooking; he views his profession as a privilege to be creative daily and to craft positive, memorable experiences for his guests. He believes that providing a wonderful evening out holds significant societal value, especially in challenging times. This passion for guest satisfaction is coupled with an unwavering commitment to continuous improvement. He fosters an environment where his team constantly seeks to refine processes and "immer neue Akzente setzen," ensuring that the restaurant and its cuisine evolve, reflecting a dynamic pursuit of excellence rather than resting on past accolades. This dedication to growth and guest happiness forms the bedrock of his celebrated artistry. Chef Thomas Kellermann's technical mastery is characterized by an unwavering commitment to elegant simplicity. His approach is to "so einfach wie möglich zu kochen," meticulously stripping away any unnecessary elements to bring absolute clarity to the plate. This means focusing on what is truly important, rather than adhering rigidly to traditional accompaniments, ensuring that the essence of each ingredient is highlighted through clear aromas and textures. His culinary "Handschrift" is built upon the foundational principles of Haute Cuisine, refined through a moderate, non-revolutionary lens that values precision and depth of flavor. He encourages his team to continually evolve and improve, embodying a leadership style learned from Hans Haas, emphasizing "Leading by Example" and collaborative creativity in the open kitchen environment. His approach to flavor and plating emphasizes the purity and intensity of regional, seasonal ingredients. Each dish is a testament to his belief that even in simplicity, "das gewisse Etwas" in taste must not be forsaken. He orchestrates harmonious combinations that allow the natural quality of his locally sourced produce to shine, demonstrating a nuanced understanding of balance and subtlety. Among his most legendary signature dishes are: * **Kühle Erbsensuppe**: A testament to his seasonal focus and ability to elevate humble ingredients. * **Tatar von der Tegernseer Renke mit Imperialkaviar**: A luxurious celebration of local Tegernsee fish, paired with a classic gourmet ingredient. * **Tegernseer Reh**: Showcasing local game with a refined touch. * **Phönix**: A true masterpiece, described by Christian Bau as the "bestes vegetarisches Gericht der vergangenen fünf Jahre." This dish features a whole fennel, expertly cooked in a salt dough and then served with a salad of bronze fennel, epitomizing his philosophy of elevating single ingredients with sophisticated technique and clear flavors.

Career

• Souschef at Tantris, München
• Cook/Chef (training) at Hotel Adlon, Berlin
• Cook/Chef (training) at Hotel Fürstenhof, Celle
• Chef at Burg Wernberg, Wernberg-Köblitz
• Chef / Gastronomiedirektor at Gourmetrestaurant Dichter (Parkhotel Egerner Höfe), Rottach-Egern

Mentored by Dieter Müller, Harald Wohlfahrt, Christian Jürgens, Hans Haas.