Tristan Brandt discovered his passion for cooking very early on. At first he watched his mother enthusiastically and was allowed to help from time to time. At the age of 12 he already cooked a 3-course-menu for her birthday. And at the latest after his first practical training in a kitchen his way was marked out.
The following timeline documents his professional career from Tristan Brandt's own perspective.
Land & Golfhotel Stromberg
Traineeship with Michael Stortz
August 2001 to July 2004
Michael Stortz is largely responsible the path I took in my life. After an excellent apprenticeship he immediately brought me to star gastronomy and in 2004 he introduced me to Manfred Schwarz in Heidelberg. Even today, I am very grateful for this and I am still in close contact with him.
Schwarz Das Restaurant
Entry into star gastronomy
August 2004 to December 2005
My first station in the star gastronomy was with Manfred Schwarz in Schwarz Das Restaurant in Heidelberg. Working in star gastronomy directly after my training was something very special for me, of course. After one and a half years in which I was challenged but also encouraged, I asked him where my trip could go and he recommended me to the 3 star chef Harald Wohlfahrt in the Black Forest to change.
3 star gastronomy with Harald Wohlfahrt
October 2006 to September 2008
I got Harald Wohlfahrt´s trust from the beginning and was responsible for the cooking of the meat. It was a real challenge to use a cooking point needle to determine the cooking levels that the guests had ordered and to prepare the meat perfectly. After two years I felt the desire to gain experience abroad. Harald Wohlfahrt recommended me the restaurant L' Arnsbourg with 3 star chef Jean-Georges Klein in Baerenthal in Alsace.
Restaurant L' Arnsbourg
First international experience in a 3 star restaurant
October 2008 to January 2010
Being able to speak German abroad was the ideal way for me to get closer to French cuisine. Jean-Georges Klein in the 3-star L'Arnsbourg restaurant in Alsace put me in charge of the fish post, for which I had the sole responsibility just two weeks after the start. A new challenge for me: to get along with three French chefs under my command as head of the post. ;)
Stiller's Restaurant and Cooking school
Chinese cuisine and culture
February to June 2010
Via the social network Xing I received an inquiry from Stefan Stiller from Shanghai, who now has 2 stars. No, that´s no joke and so I had the opportunity to get to know a metropolis in the Far East. Although I only worked in Stiller's Restaurant as a sous chef for half a year, living and working in the Far East was an extraordinary experience for me. I was particularly impressed by the variety of products the markets had to offer and the Chinese way of working.
Sous chef at the restaurant of 3 star chef Christian Bau
July 2010 to August 2012
To receive a request as sous chef from a successful 3 star chef with 25 years of experience was a great thing for me. Reason enough to move from Shanghai to the Saarland. After more than 2 years of positive experience in "Victors Gourmetrestaurant" as deputy chef it was time to finish my years of training with an apprenticeship as a master chef.
Master chef in three months
September to December 2012
My time in Heidelberg was very learning intensive. To gain the maximum knowledge in a short time was a big challenge, which I had not experienced since my school days. What can I say: it worked. After three months I was a master chef.
Restaurant Dieter Müller, MS Europa (Kopie 1)
Culinary journey around the world by cruise boat
January 2013 to July 2013
As a cook you always have the dream to work on a ship. And when Dieter Müller as a 3 star chef asks to represent him on the MS Europa, you don't think twice and seize the opportunity to work at the highest level and explore the world.
Restaurant OPUS V
engelhorn Mode im Quadrat
August 2013 until now
After eight years in the 3 star gastronomy Harald Wohlfahrt recommended me to the managing director Richard Engelhorn, engelhorn - Mode im Quadrat from Mannheim, who offered me to design the restaurant of the future, according to my personal ideas and wishes. We were inspired by the Noma restaurant in Copenhagen, which was named the best restaurant in the world for three consecutive years. We opened the OPUS V on 22 November 2013. Just one year after the opening, in November 2014, we received the first Michelin star and 16 points in the Gault Millaut. Two years later we received the second star and 18 points in the Gault Millaut.