Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.
- Always up to date with our world of fine dining
- Receive invites to exclusive events
- Get to know our Chefs through interviews and recipes
This article is for JRE-Inside+ members only
Go JRE-Inside+Interview with Anton Schmauss
Anton Schmauss is chef at restaurant Storstad. Located inside the historic Regensburger Goliathhaus, chef Anton Schmaus opened his own restaurant Storstad in 2014. In the same year, Storstad received one star in the prestigious Michelin Guide, as well as three out of four hoods, and 17 points from Gault Millau. At restaurant Storstad, Anton conjures up traditional German cuisine from the region with exotic dishes from all over the world. We asked Anton a couple of questions to get to know him better about his cooking style, his love for Norway lobster, and exciting new culinary trends.
Pasta in all its variations is soul food for me.
Storstad
Anton, how would you describe your cooking style?
I would describe my cooking style as a creative interaction between the big wide world, especially Asia, Sweden, and my homeland of Bavaria.
What is your favourite ingredient to work with?
I enjoy working with porcini mushrooms because I have great childhood memories of porcini mushrooms fried in butter.
Who is one of your top suppliers or producers?
My top supplier is Euler Kochstoff from Würzburg, he delivers the best high-quality fish and offers an outstanding range of products.
What is the biggest challenge you’ve faced in your culinary career?
After my training and the years in Switzerland, Stockholm, and New York, I was the 14th generation to take over the family business. For 6 months I lived in a small town in the Bavarian forest but realized that I couldn't live the life I wanted. That was a heavy blow for my parents, my sister, and also for myself. The family business had to be sold. That was hard. Another turning point was the 2017 nomination for the chef of the German national soccer team. Suddenly I had to get out of my kitchen and give up responsibility. As a result, I transformed from a cook to an entrepreneur.
Which gastronomic trend are you excited about the most?
I've discovered a passion for vegetarian cuisine. It's surprising to see what kind of inventive dishes can be created here.
If you could only eat one dish for the rest of your life, what would that be?
Pizza.
What’s one thing in the area that your guests absolutely need to see or do?
Just stroll through the beautiful old town of Regensburg, it’s one of the most beautiful medieval cities outside of Italy.
Thank you, Anton.
Book your table at restaurant Storstad
Try top chef Anton Schmauss’ delicious German cuisine for yourself at restaurant Storstad in Regensburg, Germany. You can easily make your lunch or dinner reservation through our website.