After successfully completing his apprenticeship in the restaurant Gut Lärchenhof in Pulheim, near Cologne, Tobias Becker went to Trier to study food technology. After this instructive time, he was attracted there to the two-star restaurant Becker’s in order to perfection his culinary skills. The opening of a restaurant in Cape Town, South Africa and joint responsibility for the concept of this restaurant followed. Later he did additional training as a service specialist at La Société in Cologne.
Subsequently he accepted an offer by HASE Catering GmbH to be head chef where he was jointly instrumental in designing and developing one of the most successful and exciting catering concepts in Germany.
After reading law for two years in Bonn and qualifying as a chef at the Wasserturm Hotel in Cologne Jan Cornelius Maier began his career in Hamburg under Christian Rach before he was allowed to move up to junior sous-chef under Bernd Stollenwerk at Gut Lärchenhof. From there his ambition and desire for perfection led him to Christian Bau in Perl-Nennig (3 Michelin stars). This was followed by a post as head chef in Saarbrücken and subsequently by the task to establish a TuscanEmilian concept for a restaurant within the German restaurant scene in Frankfurt am Main. Over six years he did this most successfully; in the meantime BIANCALANI in Frankfurt is home to two different concepts, which together boast 28 Gaut Millau points.
The results of both JCM and TB’s extensive experience and the years of planning, searching and designing can now be seen in maiBeck.