Thomas KOEBEL

Chef : 1 restaurant After gaining a wealth of experience, Thomas Koebel has now been working for Jean-Philippe Burrus for almost ten years.

Presentation

From the age of ten or eleven, Thomas Koebel was already convinced that he would be a chef. "My parents had a real passion for cooking, although they weren't professionals, even though they ran a small farmhouse inn for a few seasons. But I loved cooking and, at the end of the third year, I enrolled at the Guebwiller hotel school. "

After his first experience as a chef, Thomas Koebel began working as a home chef.

He went on to enjoy a string of successful experiences, first at the Cheval Blanc in Westhalten, then at Hubert Maetz's Rosenmeer in Rosheim, and finally at the Cygne in Gundershoffen, where he was chef de partie. After a spell in Isère (La Châtel in Ugine), the young Alsatian returned to his native region:"I was offered my first position as chef, at the Essentiel restaurant in Haguenau. It was an enriching experience that encouraged me to set up my own business as a home chef .

The experience was only half-conclusive ("it was interesting and formative, but I couldn't make a decent living from it"), and Thomas Koebel decided to take up a chef's post again.decided to take up a chef's post again, first at l'Assiette du Poète in Strasbourg, then, in 2015, at Les Secrets des Grands Express in Geispolsheim, owned by Jean-Philippe Burrus. "I'll be there for almost four years, the time I need to settle down after a few years of running around. It was a period that enabled me to forge my own culinary identity, and undoubtedly opened the doors to the Relais de la Poste .

In 2019, he will join the Relais de la Poste in La Wantzenau, which has just been bought by Jean-Philippe Burrus .

In 2019, the famous table in the middle of the village of La Wantzenau, inextricably linked with Alsatian gastronomy, fell into the hands of Jean-Philippe Burrus, who logically decided to offer the position to one of the colts in his stable, Thomas Koebel. The graft took hold immediately, with one positive review following another, the house modernized and Thomas Koebel more at ease than ever in this long-established establishment, where he regularly offers land and sea dishes.