i. Biography
In contemporary regional cooking, flavour and texture still do the primary work. Mike Schiller’s practice is built around that discipline: top-rated cuisine produced and served in 2004, a current dual role across Belgium and Germany, and a register that uses season, region, and restraint before display.
The Path
A patron-chef role asks for more than ownership. At Schiller's Manufaktur und Brasserie, Mike Schiller works in that combined position, where the craft includes both the plate and the room: kitchen standards, service rhythm, and the continuity between welcome and execution. A dual kitchen responsibility tests whether a cooking language can hold across addresses without becoming generic. As Executive Chef of Quadras, Schiller carries that work between Belgium and Germany, keeping the line tied to season, region, texture, and taste rather than spectacle.
The Work Today
The Executive Chef role at Quadras places menu composition, standards, and guest experience in the present tense. Schiller’s cooking there draws on classic technique while staying responsive to the season. Flavour and texture are the stated specialties. In the Koblenz work, that range covers classic French haute cuisine, vegetarian dishes, and seasonal and regional cooking from the Mosel region. The house language also includes artisanal perfection, seasonal and regional ingredients, and carefully crafted homemade beverages. The result is a menu structure that can move between richness, freshness, refinement, and place without treating those as separate categories. A spring-time dessert such as white chocolate mousse with woodruff and celeriac shows the texture work clearly. The mousse is described as melting on the tongue, while woodruff and celeriac bring aromatic lift and an earthier counterpoint to the sweetness. The four-course surprise menu format, Phantas-Tisch, changes with the season and can be booked with fish and meat or as a vegetarian option. PhantasTisch also appears as a four-course format for inventive plant-based cuisine, with the possibility of adding a fish or meat course. In both uses, the format depends on trust in the kitchen’s timing, produce choices, and sequencing. An optional vegetable essence, described as wonderfully aromatic, points to concentration and clarity rather than scale. The French-classic side of the work is represented by cassoulet de homard breton and suprême de faisan classique, where depth of flavour and character sit in the tradition of careful cooking, sauces, and texture.
Signature
Mike's signature dishes include white chocolate mousse with woodruff and celeriac, Phantas-Tisch, and vegetable essence. Read together, they show the working range: dessert built on contrast, a seasonal surprise menu, plant-based invention treated as a full format, and an essence reduced to aroma and clarity.
Acclaim
Mike Schiller has received MICHELIN Guide: Michelin star. Mike's honors include Michelin star for Schiller's Manufaktur. The recognition attaches to exacting craft: flavour, texture, and the operational demands of work carried through Schiller's Manufaktur und Brasserie and Quadras.
Profile updated July 2026
FAQ
Asked of Mike
What is Mike Schiller's current role?
Mike Schiller is Executive Chef.
What recognition has Mike Schiller received?
Michelin star for Schiller's Manufaktur.
What is Mike Schiller known for?
Master of flavours and textures.
