Congratulations to the chef de cuisine in Vitrum: Thomas
Kellermann was honored with a Michelin star in November 2006 and received the
title “Berlin master chef 2006”, a special award given by a top-class jury. In six
categories they selected 52 chefs, sommeliers, patissiers and maitres in Berlin.
Before opening Vitrum in January of 2004, Chef Kellermann traveled throughout the
fertile Italian countryside gaining knowledge and experience in both the legendary
cuisine of the Mediterranean, but also intimately familiarizing himself with fresh olive
oils, truffles from Alba and a myriad of specialties and ingredients indigenous to Italy.
Spending time in the kitchens of Castiglione delle Stiviere, he perfected his technique
of blending classic European cuisine with aromatic influences. Today, he presents an
innovative and light gourmet cuisine, which places great emphasis on the creation of
enticing flavors from herbs, spices and vegetables, accompanied by consummately
dressed fish and meat. The main concept is the new interpretation of traditional,
European dishes. In November 2005 Vitrum was awarded 17 points and three hast by
the renowned German restaurant guide Gault Millau for its highest creativity and
quality as well as best possible preparation. In addition, the testers assigned Vitrum to
the “clearly best addresses for vegetarians, who even tempt hardcore-meat-lovers to
take a look on the other side”.
Vitrum is the fine-dining restaurant of The Ritz-Carlton, Berlin featuring 54 seats and
a somehow Venetian ambience that is supported by inlaid Italian marble floors and
old mirror covered columns refreshed by modern works of art by the famous painter
Antonio Máro. All china is handmade glass inspired by Murano & Burano -
exclusively created for the hotel. “As long as I can remember, I wanted to cook. The
interaction of herbs and the combination of the flavors of the freshest seasonal
ingredients, coupled with the creative of innovative dishes has always enthused me,”
Kellermann explains. “My dishes are simple and aromatic; they are contemporary but
not trendy.”
Chef Kellermann began his career in 1991 as a commis in Hotel Erbprinz in Ettlingen.
Between 1992 and 1994 he was demi chef at the Wald- and Schlosshotel
Friedrichsruhe until his path led him to renowned restaurant Tantris from 1996 to
2000. He then became chef de cuisine at the restaurant of Landhaus Nösse on the
island of Sylt. In 2001, Kellermann came to Berlin as chef de cuisine at restaurant
Portalis. During his time on the island of Sylt, as well as in restaurant Portalis, he was
awarded 15 points from gourmet guide Gault Millau. In addition, he won the German
masters of the Bocuse d’Or competition in 1998 and was awarded master chef of
Berlin in 2002. In August 2006 Thomas won the award again – as Berlin’s master
chef 2006.