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Back To The Future
A Culinary Star Returns: Thomas Bühner's Visionary Journey to Inspire the Next Generation
As Founder and President of the HoteliersGuild, I often reflect on the transformative power of hospitality—the way it brings people together, inspires creativity, and ignites passion. Few embody this spirit as brilliantly as our Culinary Ambassador, Thomas Bühner, whose return to Germany is not just a comeback but a beacon of hope and innovation for the culinary world.
For years, Thomas Bühner graced the global stage with his extraordinary culinary talents, earning accolades and capturing hearts. And then, just as quickly, the spotlight
dimmed. His legendary threestar restaurant, la vie in Osnabrück, closed its doors six years ago, leaving a void in the gastronomic landscape. But Thomas was never one to let circumstances define him. He embarked on a global journey, sharing his expertise as a consultant and guest chef, and, in 2023, he revived la vie—this time in Taipei, Taiwan. Now, the stars align once more, and Thomas’s visionary spirit is set to illuminate Germany again with the reopening of la vie in Düsseldorf in April 2025. This isn’t just another restaurant opening; it’s a bold statement
Words: Frank M. Pfaller | Photography: Thomas Buehner
of reinvention. The fine-dining concept will find its home in the ONE METRO Campus, a cutting-edge urban development in Düsseldorf—a far cry from traditional Michelin-starred settings. But as Thomas himself explains, “I know it doesn’t fit the cliché, but fine dining belongs wherever there’s a desire for exceptional experiences. Whether in a mall, an office building, or an urban district, what matters is the people, the creativity, and the story we create together.”
L"I've never been interested in what other people do, I wouldn't do anything just to provoke, for example put maggots on potato foam to experience the reaction of the guests. There are many very good restaurants that follow trends, but a really top three-star restaurant sets the trend.”
LThis sentiment resonates deeply with the values of the HoteliersGuild and our SIRIUSACADEMYCAMPAIGN, which aims to nurture the next generation of chefs and hospitality professionals. Thomas Bühner’s approach is a masterclass in leadership—one rooted in humility, empowerment, and an unyielding commitment to excellence. “I enjoy awakening special abilities in people,” he shared during our conversation. “To create a great dish out of a dirty carrot. That’s where the magic lies.”
Thomasr’s return couldn’t come at a more critical time. The hospitality industry, long strained by labor shortages and shifting expectations, needs leaders who inspire transformation. As he pointed out, “For 40 years,
the industry avoided taking on more staff. Now, some avoid taking on more guests. But this is our moment to rebuild—better, stronger, and with purpose.”
L“You have to actively make an offer to the guests, be it offering an espresso at the end or a digestif. This can be done creatively, for example by placing a basket with small digestif bottles on the table, then you don't disturb the guests in their lively conversation - and then they grab it. That sounds trivial, but it isn't.”
LHis ethos also aligns perfectly with the DEEPERLUXURY movement we champion—a philosophy that transcends mere opulence to deliver meaning, connection, and authenticity. Through la vie in Düsseldorf, he's set to create not just a restaurant but a gathering space where ideas are exchanged, relationships are deepened, and memories are forged. It’s a concept as much about the people as it is about the food.
For young, aspiring chefs in our SIRIUSACADEMYCAMPAIGN, Thomas Bühner’s journey is a living testament to resilience, innovation, and the enduring power of passion. He reminds us all that luxury isn’t about perfection—it’s about creating something extraordinary from the ordinary, about embracing challenges as opportunities to grow.
L" When I develop new recipes, it has to be possible to taste each individual component. With my menus, the focus is always on the main product, then the side dish, and the sauce comes into play as the connecting element."
LAs we prepare to welcome la vie back to Germany, I am reminded of why we do what we do in the HoteliersGuild: to foster a community of visionaries who push boundaries, inspire excellence, and leave an indelible mark on the world. Our Culinary Ambassador,Thomas Bühner, embodies this mission, and we couldn’t be prouder to stand alongside him in shaping the future of hospitality.
The countdown to April 2025 has begun, and with it, a new chapter in culinary history.
For Thomas Bühner, for the HoteliersGuild, and for every young chef dreaming of greatness—this is just the beginning.
Let’s continue to create, inspire, and elevate together.
