We recently had the chance to connect with Michel Thomann and have shared our conversation below.
Michel, we’re thrilled to have you with us today. Before we jump into your intro and the heart of the interview, let’s start with a bit of an ice breaker: What is a normal day like for you right now?
I wake up fairly quickly, drink a glass of water, take my vitamin supplements, and check my emails. After a good coffee, I catch up on world news through the media. Then I get ready to go to the gym to work out and stay in shape.
Can you briefly introduce yourself and share what makes you or your brand unique?
I am 63 years old, so I already have a background and experience. When I started out as a chef, I was fiery, impatient, always looking for new perspectives, full of energy, confidence, and carefree, but always professional.
Over time, I think that, like wine, I have matured and improved thanks to experience. After completing my culinary studies, I began working in different kitchens, from bistros to Michelin-starred restaurants, as a cook, chef, and owner. Time flies when you work hard. Towards the end of my career, I specialized in yachting as a yacht chef. It’s a new experience, but I admit it’s not the best.
I often have to work with crew members who have no training in gastronomy or service, who are much younger and think they know everything. It’s difficult.
Amazing, so let’s take a moment to go back in time. What was your earliest memory of feeling powerful?
When I learned to work independently without assistance and faced different experiences, dealt with different problems and situations, and managed to overcome them all with flying colors.
When did you stop hiding your pain and start using it as power?
Towards the end of my career, when I was working on yachts, I collaborated with different people who often didn’t understand my work. I worked alone in a small kitchen with numerous requests from chefs and clients, each of whom thought they were the only ones and had priority. I was no longer in my kitchen surrounded by catering professionals. At that moment, your pain becomes a strength because you are alone in different situations, with different people, in a small space. In my last experience, I was confined to a kitchen 10 feet long by 3 feet wide, surrounded by a refrigerator, freezer, oven, and small microwave. This was every day from 7:30 a.m. to 10:00 p.m.
Be prepared to cook alone for 7 crew members and 2 to 10 guests, with requests for special dishes.
Next, maybe we can discuss some of your foundational philosophies and views? Is the public version of you the real you?
Yes I am my self
Before we go, we’d love to hear your thoughts on some longer-run, legacy type questions. If you knew you had 10 years left, what would you stop doing immediately?
Nothing, I’ll stay as I am, I hope I don’t get too old. I think I’ve had a good life, but I have no ambitions for the future. When I see what the world is like today, the future doesn’t mean anything to me.
Contact Info:
- Website: www.chefmichelthomann@gmail.com
- Instagram: Chefmichelthomann
- Linkedin: Michel Thomann
- Facebook: French chef
