Fourth
generation pastry chef Thomas Haas grew up helping out
in his family's pastry shop in the Black Forest village
of Aichhalden. Since 1918, when Thomas's great-grandfather
first opened the Café Conditorei Haas, successive generations
have prepared the family's Black Forest cakes and other
local delicacies. Following in their footsteps, Thomas
trained in the classic German tradition and then went
on to gain exposure to other flavors and techniques
starting with travels to the neighboring countries of
Switzerland, Austria and France. Beginning at the age
of sixteen, Thomas apprenticed for three and a half
years in a fine pastry shop in nearby Gengenbach. There
the principles of simplicity, freshness and seasonality
of ingredients, taught to him by his father, were reinforced
by a passionate and disciplined master. After earning
his masters degree in hospitality and pastry, Thomas
became the Pastry Chef at Café Pâtisserie Endle in Karlsruhe.
Upon receiving a scholarship from the Rotary Club of
Germany, Thomas traveled to Brazil to train pastry cooks
and chefs in German pastry techniques and shop management.
In 1993, Thomas entered the world of five star hotels,
becoming the Executive Pastry Chef first at The Belvèdere
and then The Jöhris Talvo, both in Switzerland, before
being lured to Canada. From 1995 through 1998, Thomas
served as Executive Pastry Chef at the Four
Seasons Hotel in Vancouver. During his three
year tenure at this prestigious hotel he participated
in regional Canadian pastry contests as well as in the
annual North American Pastry Chef of the Year competition
in New York City, where he finished amongst the top
three finalists two years in a row (1997 and 1998).
On board since the opening of the new DANIEL
in December of 1998, Thomas brought his passion for
the art of pastry to our kitchen. Whether from his beginnings
in small pastry shops specializing in individual sweets,
chocolates and ice creams to his years in five star
hotels spent perfecting plated desserts and intricate
showpieces, Thomas's wealth of experience and creativity
make the desserts, petits fours and chocolates a delicious
finale to dining at DANIEL.
Thomas has now returned to Canada with his wife and
family....