THOMAS’ TEAM

Great hosts, amazing story tellers and entertainers with spirit – are all part of the Thomas Imbusch team. Any extraordinary gourmet restaurant like the 100/200 also requires an extraordinary team. Everyone is present, carries out their jobs and has their very own space whether it be in the kitchen, at the bar, with the wines or at the entrance.

Desktop

Jan-Phillip Fricke – The entertainer

Former bar chef at Le Lion Bar, the Boilerman Bar Altes Hafenamt Hamburg as well as at the Bullerei by Tim Mälzer is now also at the 100/200 as maître de plaisir and spirit expert.

Sophie Lehmann – The lady of wines

She is a complete allrounder: She can cook, host, has a good instinct and is charming and most importantly she can present you with wines that will perfectly suit your palate – she is a lucky catch for any host.
She learned all that she knows at the Relais & Château and she aspires to the best of the best, of the Jeunes Restaurateurs d’Europe.
However it is more important what she is doing now: Beeing the chief sommelier from Imbuschs wine collection.

Mario Michaelis – The dessert expert

Mario Michaelis was found by Imbusch in the Küchenwerkstatt in Hamburg, and he is someone who is just as crazy as our chef. Now he is our future souschef: The man responsible for the classic stirring of the dough and some fine patisserie. He learnt and refined his craft during his time at the Landhaus Scherrer in Hamburg and the Vendôme in Bergisch Gladbach and shall continue at the 100/200.

Phone

Jan-Phillip Fricke – The entertainer

Former bar chef at Le Lion Bar, the Boilerman Bar Altes Hafenamt Hamburg as well as at the Bullerei by Tim Mälzer is now also at the 100/200 as maître de plaisir and spirit expert.

Sophie Lehmann – The lady of wines

She is a complete allrounder: She can cook, host, has a good instinct and is charming and most importantly she can present you with wines that will perfectly suit your palate – she is a lucky catch for any host.
She learned all that she knows at the Relais & Château and she aspires to the best of the best, of the Jeunes Restaurateurs d’Europe.
However it is more important what she is doing inow:  Beeing the chief sommelier from Imbuschs wine collection.

Mario Michaelis – The dessert expert

Mario Michaelis was found by Imbusch in the Küchenwerkstatt in Hamburg, and he is someone who is just as crazy as our chef. Now he is our future souschef: The man responsible for the classic stirring of the dough and some fine patisserie. He learnt and refined his craft during his time at the Landhaus Scherrer in Hamburg and the Vendôme in Bergisch Gladbach and shall continue at the 100/200.