Thomas Schanz: Culinary excellence, innovation redefined
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Dubbed in French :
A celebrated chef from Piesport, Thomas Schanz has transformed a family winery into a three-Michelin-starred culinary destination with three Michelin stars that is redefining gastronomic innovation along the Moselle river – and in the air.
How did you build your culinary empire from humble beginnings?
My journey started with extremely small steps in 1992, when my family opened a modest bed and breakfast. By 2011, I had taken over and launched a new restaurant, receiving my first Michelin star just three months after opening. I attribute my progress to persistence and passion – I spent years honing my craft, training under exceptional chefs in Saarbrücken, learning vital techniques and understanding the intricate art of cooking. Each experience shaped my culinary philosophy, because finding one's unique signature style represents the pinnacle of a chef's achievement. My commitment meant working tirelessly, delivering extraordinary dishes on a daily basis, and continually pushing culinary boundaries. The rapid recognition of our quality – after that first one star, a second in 2016 and finally the coveted third in 2022 — represented vindication of my relentless pursuit of gastronomic perfection. Each milestone represents not just a personal triumph but a testament to my team's dedication and our vision of creating memorable dining experiences that challenge and delight guests.
What is the foundation of your approach to creating exceptional dining experiences?
My culinary philosophy is based on balancing creativity with guests’ expectations, through a cuisine that combines a deep respect for French culinary traditions with the bold reimagining of flavour combinations. I craft dishes that may seem unexpected but ultimately create harmonious taste journeys. Minimal use of cream and butter allows intense, vibrant flavours to shine through, ensuring that guests feel energised rather than drowsy after dining. Every plate involves a carefully orchestrated symphony of ingredients that seeks to evoke excitement and challenge preconceived notions of taste. Maintaining excellence requires constant innovation — stagnation is the enemy of culinary artistry. I challenge my team with new techniques and compositions, keeping our approach dynamic and engaging. This philosophy extends beyond the kitchen. I lead by example, maintaining a constant presence and setting rigorous standards that permeate every aspect of the restaurant experience.
"I want guests to experience exciting creations that may not initially seem as if they belong together."
How do you sustain such remarkable consistency as well as innovation?
Delivering exceptional quality requires unwavering commitment. Even on challenging days, maintaining excellence is non-negotiable. Building a team that shares this vision is critical; each member must embrace the same level of dedication and passion. My partnership with Luxair exemplifies this approach; we have transformed in-flight dining by adapting high-end culinary standards to the unique constraints of flying. Collaborations like these are proof that that true innovation emerges from understanding the limitations and transforming them into opportunities. My approach combines technical mastery, creative boldness, and a deep understanding that gastronomy involves more than mere sustenance — it is an art form that can create transformative experiences that resonate deeply with guests.
