i. Biography
The cooking works from a European base and moves it through Asian inflection without turning the reference points loose. Steak tartare is reworked with control and clear intent; pork cheeks are served with dukkah and sesame seeds.
The Ascent
Classical training and restaurant ownership sit behind the current work: Thomas Murer sharpened his craft at L'Auberge de l'Ill in Illhaeusern and La Table du Gourmet in Riquewihr, then took the dual role of chef / restaurateur at An der Villa in Steinfort, Luxembourg. Today, Thomas is chef of Dokjard.
The Work Today
The plate language keeps classical foundations active rather than preserved. European classics are reframed with Asian inflection; steak tartare is reworked with precision and purpose; pork cheeks arrive with dukkah and sesame seeds. The cooking depends on structure — sauces, stocks, technique, and ingredients carrying the idea rather than sitting on the plate as decoration.
Career - Chef — Dokjard, Groningen, Netherlands - Worked at — L'Auberge de l'Ill, Illhaeusern - Worked at — La Table du Gourmet, Riquewihr - Chef / restaurateur — An der Villa, Steinfort, Luxembourg
Accolades
Recognition for the work includes a Michelin Bib Gourmand for Dokjard (2024).
FAQ Where did Thomas Murer work before? Earlier in their career, Thomas Murer worked at L'Auberge de l'Ill, La Table du Gourmet, and An der Villa. What recognition has Thomas Murer received? Michelin Bib Gourmand for Dokjard (2024).
