Thomas Imbusch

Thomas Imbusch Koch

Thomas Imbusch lives simple kitchen

Thomas Imbusch strives for greatness. With an unusual concept and a lot of passion he satisfies his guests with regulary new, extraordinary creations with best products.


  • 2005: Training at Park Hotel Bremen
  • 2008: Victor’s Fine Dining, Christian Bau
  • 2010: Alain Ducasse
  • 2013 – 2017: Chef de Cuisine at Tim Mälzers OFF Club /Madame X



  • 2015: Newcomer of the year – Leaders of the Year

He was elected the „Leader of the Year“ for „Newcomer of the Year, 2015“. Thomas Imbusch convinced the jury with his completely new style of cooking and a unique concept. The chefs career is quite impressive. After his apprenticeship in Bremen Park Hotel he worked at Victors Fine Dining of Christian Bau and for Alain Ducasse. That is where he learned the art of fine dining. Then he implemented his knowledge together with Tim Mälzer to create new ideas. During a business trip to Japan he started doubting anything what he had ever created and cooked, while cooking a simple but perfect dumpling. He realized that the reduction to the essentials is the success to the perfect taste. In the Off Club and the integrated Madame X, Thomas Imbusch came to self-actualise himself and his philosophy. After four years it’s time to open up his own restaurant.

His concept is simple cuisine which is concentrated on the essentials:  the perfect ingredients and consumption. Simple cuisine means no unnecessary additions and all ingredients are of the highest quality, absolutely fresh and handpicked. Despite of the claim to finest gourmet cuisine, Thomas Imbusch wants to banish the Fine Dinings etiquettes from his kitchen and restaurant. The guest should engage fully in the experience the pleasure of consumption. You can enjoy a 7 course meal  in jeans and t-shirt while sitting in an cozy armchair. Nobody needs a tie and a shirt to enjoy Thomas Imbusch´s food. This great concept gives him good chances on his first Michelin star. He constantly creates new menues which are served in the Carte Blanche Style. Known to the guest is only a philosophy that run like a conductive thread through the set meal. Personal interaction is very important to Thomas Imbusch. If guests have any questions he will answer them personally. It’s about people gathering to enjoy fantastic food!