Thomas KOEBEL

Chef : 1 restaurant Thomas Koebel has been working for Jean-Philippe Burrus for almost ten years now.

Presentation

From the age of 10 or 11, Thomas Koebel was already convinced that he would be a chef. "My parents were passionate about cooking, even though they didn't have a professional background, even though they ran a small farm inn for a few seasons. But I loved cooking and, at the end of the third year of secondary school, I entered the hotel school in Guebwiller. "

After his first experience as a chef, Thomas Koebel started out as a home chef.

He went on to enjoy a string of successful experiences at the Cheval Blanc in Westhalten, Hubert Maetz's Rosenmeer in Rosheim, and Au Cygne in Gundershoffen, where he was chef de partie. After a spell in Isère (La Châtelle, Ugine), the young Alsatian returned to his native region. "I was offered my first position as a 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 is only half-conclusive: "It was interesting and instructive, but I couldn't make a decent living from it."ThomasKoebel decided to take up a chef's post, first at Assiette du Poète in Strasbourg, then, in 2015, at 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 .

The famous table in the middle of the village of La Wantzenau, inseparable from Alsatian gastronomy, fell into the hands of Jean-Philippe Burrus in 2019, 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.