Thomas Imbusch – The Chef

Thomas Imbusch – The Chef

When a man like Thomas Imbush knows what he wants; he gets what he wants.
He wanted to become a chef – did that. He wanted to learn from the greatest like Christian Bau – he did that too. He wanted to develop his own style – done. He wanted to establish his own restaurant after his time at Madame X – so guess what he is doing right now.
Thomas Imbusch and his team are constructing the 100/200 project from the ground up.
These two numbers hold a meaning of great significance to Thomas Imbusch. But who would be crazy enough to bet everything on two numbers?

When a man like Thomas Imbush knows what he wants; he gets what he wants.
He wanted to become a chef – did that. He wanted to learn from the greatest like Christian Bau – he did that too. He wanted to develop his own style – done. He wanted to establish his own restaurant after his time at Madame X – so guess what he is doing right now.
Thomas Imbusch and his team are constructing the 100/200 project from the ground up.
These two numbers hold a meaning of great significance to Thomas Imbusch. But who would be crazy enough to bet everything on two numbers?

From head chef at Madame X in Hamburg, to his very own kitchen


It takes genuine belief and determination to fulfil a life long dream, and in this case a lust for food which he’d already developed at a young age. Born in December 1987 in Friesoythe, he promptly learnt a couple fundamental things about food in his parents’ kitchen: how unique and precious local and biological products are, how much you can get out of just a single product and how important joined meals are.
So it is not surprising that the completely open kitchen is an integral part of 100/200.
A kitchen that bares all which allows for the guests to feel as though they are part of a banquet and not simply seated in a restaurant.
This is the exact essence of Thomas Imbusch’s food culture and is something that he only developed in the process of his formative years. Firstly, it was crucial for him to understand what it meant to be a chef. His first mentor at Park Hotel in Bremen was Markus Gerlach – he taught him his understanding of products. His second and most influential mentor, Christian Bau, taught him the craft of cooking and how to achieve perfection with hard work and discipline.
And his third mentor, Tim Mälzer – in whose Restaurant, at the Off Club in Hamburg, he had been head chef – showed him that the adventure of the meal can be more important than the appearance of final the dish.

From head chef at Madame X in Hamburg, to his very own kitchen


It takes genuine belief and determination to fulfil a life long dream, and in this case a lust for food which he’d already developed at a young age. Born in December 1987 in Friesoythe, he promptly learnt a couple fundamental things about food in his parents’ kitchen: how unique and precious local and biological products are, how much you can get out of just a single product and how important joined meals are.
So it is not surprising that the completely open kitchen is an integral part of 100/200.
A kitchen that bares all which allows for the guests to feel as though they are part of a banquet and not simply seated in a restaurant.
This is the exact essence of Thomas Imbusch’s food culture and is something that he only developed in the process of his formative years. Firstly, it was crucial for him to understand what it meant to be a chef. His first mentor at Park Hotel in Bremen was Markus Gerlach – he taught him his understanding of products. His second and most influential mentor, Christian Bau, taught him the craft of cooking and how to achieve perfection with hard work and discipline.
And his third mentor, Tim Mälzer – in whose Restaurant, at the Off Club in Hamburg, he had been head chef – showed him that the adventure of the meal can be more important than the appearance of final the dish.

Pure crafts work, no stove art – THIS is Thomas Imbusch


Based on this, Thomas Imbush established himself as a cooking craftsman with his own unique culinary signature. A chef who understands and knows what he is doing in the kitchen; who feels and tastes when he combines different flavours.
He is a man who can communicate and identify with his guests and and is the link that connects them to the kitchen. Someone who can raise the simple and ordinary to the extraordinary while focusing on the essentials.For him, two numbers are enough – to create a solid foundation, for the food, emotions and exuberance: 100° and 200° those numbers make the water boil and get the oven to its top gears. Those numbers cook, change and join. Those numbers are all that Thomas Imbusch requires for his restaurant.