Chef
Thomas Jaschob
- Discipline
- Chef
i. Biography
Thomas Jaschob’s work sits in the lane where scale, timing, and consistency matter most. In 2025, he moves between two posts: chef at Escobar in Breskens and Culinary Director at Supreme Sports Hospitality in Germany. The combination points to a career built on disciplined execution, with Thomas Jaschob working across both restaurant service and larger hospitality operations.
The Climb
Training at HOGA Schloss Albrechtsberg Dresden gave Thomas Jaschob a structured start, and the next stage at Hotel Adlon Kempinski Berlin put that structure under the demands of luxury service. As Junior Sous Chef from 2005 to 2010, he worked inside a setting where precision, timing, and consistency are basic requirements, not distinguishing marks. Leadership became the next register of Thomas Jaschob’s career at Gerd Käfer & Roland Kuffler GmbH, where he served as Head Chef from 2010 to 2018. That stretch was followed by another Head Chef post at Kofler & Kompanie GmbH from 2018 to 2020, extending his work in kitchens where coordination and standards carry as much weight as production. The most defining run in Thomas Jaschob’s path came as Executive Head Chef at Supreme Sports Hospitality in Deutsche Bank Park, Frankfurt, from 2020 to 2025. Five years in that environment points to sustained oversight in a high-visibility operation, where the work depends on composure, consistency, and control. Today, Thomas Jaschob holds the Culinary Director role at Supreme Sports Hospitality since 2025, while also serving as chef at Escobar. It is a split brief that keeps him close to both broad culinary direction and active service.
Today
In 2025, Thomas Jaschob moved into the Culinary Director role at Supreme Sports Hospitality. He is also chef at Escobar in Breskens, Netherlands. Together, these positions place him in a rare position of dual responsibility, balancing strategic culinary direction with the hands-on pace of restaurant work.
Career - Culinary Director — Supreme Sports Hospitality (2025–present) - Chef — Escobar, Breskens, Netherlands - Junior Sous Chef — Hotel Adlon Kempinski Berlin (2005–2010) - Head Chef — Gerd Käfer & Roland Kuffler GmbH (2010–2018) - Head Chef — Kofler & Kompanie GmbH (2018–2020) - Executive Head Chef — Supreme Sports Hospitality, Deutsche Bank Park, Frankfurt (2020–2025) Education: HOGA Schloss Albrechtsberg Dresden
Signature
Thomas Jaschob’s signature dishes include Kürbis • Risotto • Gorgonzola • Winterspinat. The list reads in the language of composed, seasonal cooking, with ingredients that point to richness, structure, and balance rather than ornament.
Recognition
Thomas Jaschob’s 2025 move into Culinary Director at Supreme Sports Hospitality is the clearest marker in the record. It follows the earlier steps that shaped the work: HOGA Schloss Albrechtsberg Dresden, Hotel Adlon Kempinski Berlin, Gerd Käfer & Roland Kuffler GmbH, Kofler & Kompanie GmbH, and the five-year Executive Head Chef run at Supreme Sports Hospitality in Deutsche Bank Park, Frankfurt.
FAQ What is Thomas Jaschob's current role? As of 2026, Thomas Jaschob is Culinary Director. Where did Thomas Jaschob train or study? Thomas Jaschob trained at HOGA Schloss Albrechtsberg Dresden.
