Chef
Thomas Kellermann
- Discipline
- Chef
- Based in
- Rottach-Egern, Germany
i. Biography
Chef de cuisine of Gourmetrestaurant Dichter in Rottach-Egern, Germany, Thomas Kellermann works from a career built in German kitchens that prize precision, stamina, and repetition. Born in 1970 and German, he has moved through a sequence of serious rooms where the standard is set by daily service, technical control, and consistency over time.
The Path
Training at München put Thomas Kellermann on a route that moved through established German addresses rather than sideways into spectacle. The first stop was Koch at Hotel-Restaurant Erbprinz in Ettlingen (from 1991), where the work would have been defined by the pace and discipline of professional service. In 1992, he continued as Koch at Wald- und Schlosshotel Friedrichsruhe in Zweiflingen, carrying that same foundation into another kitchen where steadiness and control mattered. Restaurant Tantris in München (1994–2000) marked the next long stretch in Thomas Kellermann’s career, and it is the sort of posting that sharpens a cook through repetition as much as through ambition. Over those years, the work deepened under pressure: service after service, the habits of accuracy, timing, and concentration were reinforced until they became part of the craft itself. Tantris sits as a clear step in that progression, before the move into formal leadership. The transition from line work to authority is visible in the title of Head Chef at Vitrum im The Ritz-Carlton Berlin (from 2003), followed by Head Chef at Restaurant Kastell im Hotel Burg Wernberg-Köblitz (2008–2018). A decade in that second role points to continuity, not turnover; the kitchen is judged not just on what leaves the pass, but on the order and steadiness behind it. In both posts, Thomas Kellermann’s work would have been measured by the management of a room as much as by the plate. Since 2018, Thomas has been küchendirektor of Parkhotel Egerner Höfe und Gourmetrestaurant Dichter, a role that reflects the accumulation of years spent in kitchens where standards are exacting and the pace does not relax. The title extends beyond individual dishes into broader responsibility, and it follows naturally from a career assembled step by step. It is a progression grounded in long service, not abrupt arrival.
The Work Today
He is Chef de cuisine of Gourmetrestaurant Dichter in Rottach-Egern, listed from June to the present. The kitchen is described as being shaped by outstanding menus with a special twist, and by regional seasonal products refined with fresh herbs. That puts the work in a clear register: seasonal, regional, and controlled, with herbs used to sharpen rather than overwhelm. At Gourmetrestaurant Dichter, the craft is framed by restraint and clarity. Regional products carry the weight of the menu, seasonality sets the pace, and fresh herbs provide the finishing line. For Thomas Kellermann, whose career has moved from koch roles to Head Chef and then küchendirektor, the current kitchen reads as a continuation of the same discipline: ingredients handled with care, structure kept clean, and the work allowed to speak in plain terms.
Profile updated July 2026
FAQ
Asked of Thomas
What is Thomas Kellermann's current role?
Thomas Kellermann is Chef de cuisine.
What recognition has Thomas Kellermann received?
Guide Michelin, zwei Sterne (2023).
