Mathias Maucher

Mathias Maucher blickt auf eine beeindruckende Karriere zurück. In jungen Jahren, absolvierte er zunächst seine Ausbildung zum Konditor. Er machte eine zweite Ausbildung zum Koch in einem der besten Hotels Deutschlands, der Taube Tonbach in Baiersbronn. In Deutschlands bestem Restaurant, der Schwarzwaldstube, kochte er unter der Leitung von Harald Wohlfahrt. Er arbeitete sich vom Demi Chef de Partie zum Chef Tournant hoch. 2011 entschloss er sich aus familiären Gründen nach Köln zu ziehen. Dort wurde ihm der Chefkoch im Restaurant "W" im 5-Sterne Superior Hotel "Wasserturm" angeboten. Nur drei Jahre später eröffnete er das neue Gourmet-Restaurant "Himmel un Äd" in einem maßgeschneiderten Hotel und erhielt den ersten Michelin-Stern, den er drei Jahre hintereinander erhielt.

The career of Mathias Maucher is impressive. In his youth he first completed an apprenticeship as a pastry chef. It continued with an apprenticeship as a cook in one of the best hotels in Germany, the Taube Tonbach in Baiersbronn. In the best restaurant in Germany, the Schwarzwaldstube, he cooked under the direction of Harald Wohlfahrt. There he worked his way up from Demi Chef de Partie to Chief tournant. In 2011 he decided to relocate to Cologne for family reasons. He took over the post of chef in restaurant "W" of the 5-star superior hotel "Wasserturm". Only 3 years later he opened the new gourmet restaurant "Himmel un Äd" in the hotel and got the first Michelin star he held for 3 years.

Mathias Maucher looks back at an impressive career. When he was young he firstly completed his apprenticeship to be a pastry chef. He continued with a second apprenticeship to become a cook in one of the best hotels in Germany, the Taube Tonbach in Baiersbronn. In germany´s best restaurant, the Schwarzwaldstube, he cooked under the direction of Harald Wohlfahrt. He worked his way up from Demi Chef de Partie to Chef Tournant. In 2011 he decided to relocate to Cologne for family reasons. There he was offered Chef in restaurant "W" located in the 5-star superior hotel "Wasserturm". Only three years later he opened the new gourmet restaurant "Himmel un Äd" in bespoke hotel and earned the first Michelin star which he held for three years in a row.

"Das Wichtigste um gut zu kochen sind perfekte Zutaten."
- Mathias

"The most important thing to good cooking is to perfect ingredients" - Mathias

"The most important thing to good cooking is to perfect ingredients" - Mathias

2017 wurde ihm das ganze politische ChiChi um den Michelin Stern zu viel. Um dem zu entfliehen, und wieder freier kochen zu können, eröffnete er mit Tatjana Voigt ein kleines Bistro in Alt-Hürth.

In 2017, all the politics and ChiChi needed to hold a Michelin star were just too much for him. So he opened up a small restaurant together with his girlfriend. There he cooks in high quality and with love. Bourgeois star dishes without all the CHiChi around them.

In 2017, all the politics and ChiChi needed to hold a Michelin star were just too much for him. So he opened up a small restaurant together with his girlfriend. There he cooks in high quality and with love. Bourgeois star dishes without all the CHiChi around them.