Matthias Mittermeier - Original Beans

"Original Beans gives me the opportunity to express my deep respect for nature."

– Matthias Mittermeier


Matthias Mittermeier - An exceptional talent in patisserie

After his training under Pierre Hermé with Fauchon in Paris, many years in star gastronomy followed. Matthias worked, among others, at the 3 star restaurant Bareiss in Baiersbronn & the 3 star restaurant Louis XV of Alain Ducasse in Monte Carlo.

Afterwards Matthias decided to go back to study. He finished 4 masters , a business administration degree & various championships such as “Pastry Chef of the Year” in 1999 and the “World Pastry Chef’s Championship” in 2004. This again was followed by many years in top international gastronomy, including Harald Wohlfahrt’s 3-star restaurant Schwarzwaldstube in Baierbronn, Daniel Boulud in New York and a year of product development at Käfer.

After working with the Adria brothers in product development at the world’s best restaurant, “El Bulli”, he turned his back on the Mandarin Oriental Group and spent a year in Spain where he experienced his most formative time. Suddenly nothing was impossible. Cooperation with the world’s leading scientists and chefs opened up new perspectives for him.

Accordingly, Matthias has been leading the trend forum for more than 10 years, which serves the further training of national, but also many international chefs, pâtissiers, chocolatiers and confectioners.

Today Matthias Mittermeier looks back on 10 3-star Michelin restaurants and uses Original Beans chocolate wherever and whenever he can.


soufflé Virunga

by Matthias Mittermeier

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More about Matthias

Matthias Mittermeier no longer sees himself as a classic pastry chef but as a technician & food designer. His special fields in the sweet sector are certainly avant-garde, such as the development of new working techniques (floating tartlets) or the use & effect of gelling and binding agents (vegan mousse cake with the same consistency as classically produced mousse cakes).

Furthermore, he is currently writing his doctoral thesis on umami in patisserie by fermentation and flavour pairing. In October 2013, Matthaes Verlag published his first book “TORTEN & TÖRTCHEN”, which was voted Germany’s best “PASTRY BOOK” by the German Gastronomic Academy in December 2013.

In October 2016, his new book “Pralinés, Fours & Co.” was published, and was again voted the best “Pastry Book” in Germany. It was also awarded the silver medal at the 2017 Frankfurt Book Fair. In spring 2017 he received the GERMAN “INNOVATIONSPREIS” in Munich for his research work. Matthias Mittermeier is also a jury member at the international competition “Pâtissier of the Year”.

Awards & Certifications

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