Ask the best Chefs in the world what it takes to achieve greatness and you’ll often hear this - passion for one’s craft, eye for detail and the courage to push boundaries.



Chef Tobias has these attributes in spades. He began his career in 1996, as an apprentice at the Hotel Deidesheimer Hof in Deidesheim, Germany, where he made his mark quickly through the ranks. His pursuit of excellence further saw him taking up stints under the tutelage of Michelin-starred chefs Gerd Eis and Hans Stefan Steinheuer in Germany.



He then moved to Asia in 2003, working at prestigious hotels such as The Peninsula in the Philippines, before taking up the reins at the Regent Hotel in Beijing as part of the opening team. His prowess was quickly recognized as the restaurants there went on to garner several leading awards.



It was no surprise therefore, when he was referred to the famed Hong Kong Jockey Club and became their Chef de Cuisine at the Centurion restaurant in 2009. The Club is Hong Kong’s most prominent and prestigious private club with a long and illustrious history and its Members comprise the society’s “crème de la crème”. In recognition of the rave reviews from Members on his cuisine, Tobias was then promoted to his current position in 2010 where he is now heading up the entire Western culinary operation.



Over the years, Chef Tobias has developed a style of modern European cuisine he calls “comfort fine dining”, which is about using top quality ingredients and using different cooking methods to create mouth-watering dishes that celebrate their natural flavours.

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In the course of his career so far, he has had the privilege of cooking for Thai royalty, several presidents and sports stars like Pele, Maradona, Yao Ming and Roger Federer. He has also collaborated with many leading and world famous Chefs in culinary events; they include Alain Passard, Jean-Michel Lorain, Michel Trama, Joachim Wissler and Eric Pras.