Grand Chef Relais & Châteaux Thomas Kellermann was born into a restaurateur family, so has a deep rootedlove ofcooking. He adoptsa product-based cuisine that allows himto develop fish, meat and vegetables combined with spices and herbs – the creative elements – into completely unique creations.
After completing his training he spent hisapprentice years with Lothar Eiermann at the Waldund Schlosshotel Friedrichsruhe and at the Restaurant Tantris with Hans Haas.After several years as an Executive Chef atSylt and in Berlin, where he last worked at the Restaurant Vitrum/The Ritz-Carlton, and thenatthe Oberpfalz. When Burg Wernberg was looking for a new Executive Chef, he lept at the role. Besides, the considerable attraction of taking over the management of therenowned restaurant, he felt ready for the challenge of up-keeping such a prestigious restaurant outside of the city.
What was your most moving culinary experience?
There are some culinary experiences which were very emotional for me. For instance the first time that I cooked for my wife or the first carrot-potato mash I made for my son Valentin.Another unforgettable experience for me was a dinner with my wife at Pierre Gagnaire’s.
The most amusing kitchen incident you ever witnessed?
One day out of the blue the Germany comedy star Tom Gerhardt suddenly appeared in my kitchen. And you can imagine that it was a very amusing experience!
Your best piece of advice for amateur chefs?
Less is more! Pick dishes that you can prepare in advance, for instance slow-simmering dishes that allow you to spend the evening with your guests.
- 2 Michelin stars
Hotel Burg Wernberg
+49 9604 9390