Company Bio
Thomas Haas is a renowned patissier and fourth-generation pastry chef with a storied history in the industry. Trained in the art of handcrafting chocolates and pastries in his family’s café in the Black Forest region of Germany, Thomas honed his skills apprenticing in Michelin-starred restaurants across Europe and earning the title of Konditormeister, or Master Pastry Chef. With a move to Vancouver in 1995 to take on the role of Executive Pastry Chef at the Four Seasons Hotel, Thomas met his wife Lisa and twice placed in the top three in the prestigious North American Pastry Chef of the Year competition in New York City. He later moved to New York and helped launch famed restaurateur Daniel Boulud’s flagship eatery, Daniel, in Manhattan’s Upper East Side, earning recognition as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art and Design. With appearances on international television shows and four consecutive wins of the Pastry Chef of the Year award from Vancouver Magazine, Thomas Haas was inducted into the British Columbia Restaurant Hall of Fame in 2009.
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