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CLOUDZ: A Culinary Firework by

Michelin Star Chef Robert Maas

Brisbane | 24 January 2026 | VIP Experience

Inspired by the dreamlike wonder of clouds and the surreal sensations they evoke, CLOUDZ is an exclusive culinary experience designed by Michelin-starred chef Robert Maas. Set to unfold in Brisbane for a select group of guests, this intimate event redefines fine dining as a sequence of ephemeral, unforgettable moments—each dish a delicate expression of imagination, memory, and precision.

Crafted with a light, ethereal touch, the cuisine of CLOUDZ drifts between the boundaries of reality and reverie. Every course stands alone as a unique sensory impression—subtle yet striking, familiar yet otherworldly. The focus remains on taste, but the experience is designed to imprint itself deep into the subconscious, like a vivid dream you carry long after waking.

More than a dinner, CLOUDZ is a fleeting journey through texture, emotion, and the surreal. Welcome to a culinary firework—an evening suspended above the ordinary.

C3 - Events presents

A Glimpse Into the Dream

To offer a first impression of what awaits at CLOUDZ, we are unveiling three select courses from the 10-course journey crafted by Michelin-starred Chef Robert Maas. These dishes reflect the essence of the experience: light, dreamlike creations that blur the line between reality and reverie.

Drawing inspiration from the surreal beauty of clouds and the fleeting joy of childhood memories, each course is designed not only to delight the senses, but to gently awaken something deeper—an echo of wonder, nostalgia, and imagination. Flavor becomes memory. Texture becomes emotion.

For prospective guests, sponsors, and members of the media, this early preview offers a rare window into the poetic and sensory world of CLOUDZ. What you see here is only a whisper of what’s to come.

Michelin-Star Chef Robert Maas: A Culinary Journey of Passion and Precision

Born in 1980 in Cologne (Köln), Germany, Chef Robert Maas’s path to culinary acclaim has been as dynamic and richly textured as the dishes he creates. Originally a university student, Maas made the bold decision at the age of 22 to leave academia behind and pursue his true passion—gastronomy. What followed was a remarkable journey across some of the world’s most prestigious culinary capitals.

Maas began with a rigorous three-year internship that laid the foundation for his technical expertise. Eager to broaden his experience, he moved to London, where he honed his craft in a Michelin-starred kitchen, absorbing the discipline and creativity that define high-level cuisine. A brief return to his hometown saw him working in another Michelin-starred establishment during the summer season, before continuing his culinary pilgrimage to Paris.

His time in the French capital further sharpened his understanding of classical and modern French cuisine, after which he traveled to New York City. There, he joined the team at a renowned three-star Michelin restaurant, immersing himself in one of the most competitive culinary environments in the world.

In 2010, Maas returned to Cologne and accepted the role of sous chef at a newly opened French restaurant. His talent and leadership quickly earned him a promotion to head chef. After two years of dedicated work, he ventured out on his own, opening Remise in Bonn in March 2015. Later that same year, he launched EQUU in the same location—a bold, contemporary dining concept that would become the cornerstone of his career.

In 2016, just one year after its opening, EQUU was awarded its first Michelin star, a testament to Maas’s visionary approach to cuisine. His food—modern, refined, and deeply personal—reflects both his international journey and his commitment to innovation rooted in classical technique.

Today, Chef Robert Maas is celebrated not only for his culinary achievements but for his relentless pursuit of excellence, which continues to inspire the next generation of chefs across Europe and beyond.

Course 10

after the fall

As part of the Gala Dinner experience, prominent artist GORDON HOOKEY will perform a striking live performance: ascending a ladder and dropping elements of a dessert—crafted by Michelin-starred Chef Robert Maas—onto a 4m x 2.5m surface creating a piece of art. Once the artist completes the composition, Chef Maas will gather the fragmented creation and serve it as the final course. In a reversal of traditional roles, it is the artist who composes the plate, while the chef becomes the interpreter, presenting a dessert that is both visually disruptive and deeply symbolic. This unique performance blurs the lines between culinary artistry and visual art—a one-of-a-kind collaboration where food becomes canvas, gesture becomes plating, and the result is served on a spoon.

GORDON HOOKEY

Gordon Hookey is a celebrated contemporary artist from Brisbane, and a member of the Waanyi people. His vibrant and dynamic works often combine figurative painting with text, drawing influence from both Aboriginal traditions and popular culture. Working across mediums such as painting, sculpture, and installation, Hookey is recognized for his bold visual language, distinctive

characters, and storytelling approach.

His practice reflects a deep connection to his cultural heritage, with a strong emphasis on language, identity, and community.

Selected Landmark Exhibitions:

Documenta 14 (2017), Kassel, Germany – an internationally renowned contemporary art exhibition that showcased his work to a global audience.
The National 2021: New Australian Art at the Museum of Contemporary Art Australia – featuring large-scale work celebrating Indigenous identity and culture.
Sovereignty (2016–2017) at the Australian Centre for Contemporary Art (ACCA) – a significant exhibition highlighting leading First Nations artists.
Other side art (2006) at the Institute of Modern Art, Brisbane – spotlighting innovative work by Aboriginal artists across various forms of contemporary practice.

Course 2

Vitesse a la
vapeur

This course isn’t simply served—it arrives in motion. Prepared using the radiant heat of high-performance car engines, three luxury vehicles will cruise through the CBD, slowly steam-cooking a delicate dish concealed near the motor block. Guests can follow the vehicles’ journey in real-time on screens inside the dining space, turning the kitchen into a moving spectacle.

Once the food reaches its optimal temperature, the cars will arrive directly at the venue, delivering the course to the table. This performance-driven dish explores mobility as a medium, using mechanical heat and urban flow as unexpected culinary tools. More than a course—it’s a happening

Course 10

l'attraction

Evoking the whimsical joy of childhood visits to the fun fair, this course invites guests to engage in a moment of interactive nostalgia. A shallow basin of gently rippling water holds floating ducklings—each one concealing a carefully composed, sous-vide delicacy.

Guests are given small fishing rods and encouraged to “catch” their own ducklings , turning an innocent childhood game into a playful act of dining. Beneath the charm lies precision: each duckling contains a tender, slow-cooked bite, perfectly held at temperature and waiting to be revealed.

A lighthearted moment with serious culinary intent, “L’Attraction” merges memory with mastery—a game of taste, guided by touch.