Sabrina Schanz - Original Beans

Sabrina Schanz

"Chocolate can be so much more than just that. It is strong, soft, intense, passionate ... almost like a soul. So we should treat it with respect. From cultivation to processing. This product gives us so much and we can achieve a lot with it."

Sabrina Schanz

The female chef was born in Berlin and knew at an early age that she wanted a career in craftsmanship. She actually wanted to become a baker, but then started an apprenticeship as a cook with Tim Raue. The time with Raue prepared her well for the years to come - she discovered her love for developing recipes, understood the importance of respecting food, and her ability to combine and appreciate flavours in the best possible way grew a lot.

Afterwards, she worked as a Commis de Cuisine at Christian Lohse, where after a year she got the chance to join the patisserie. Here she discovered a completely different type of profession and quickly realized that this would be her path now...

Dark Chocolate Cremeux

This dream of a dessert combines the sweetness of chocolate and highlights all flavours with a hint of beetroot and apple.


Further positions in star restaurants such as the Hotel Palace Berlin, Restaurant Gabriele, or The Regent Hotel Berlin followed until she finally decided to take a different direction in the patisserie. Since 2016 she has been leading the six-person patisserie team of The Ritz-Carlton in Berlin.

It was a new challenge for Schanz to go from the daily à la carte service to extensive pre-planning, leading a team, to use different outlets, and to travel Europe.

Sabrina is grateful for every moment and for all the opportunities she has been given in her life.


Awards & Certifications

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