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

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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.

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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.

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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.

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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 REMISE in the same location-a bold, contemporary dining concept that would become the cornerstone of his career.

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In 2017, just one year after its opening, REMISE 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.