After completing his training at "Brunnenhof" in Voreifel, Maximilian Kreus further refined his culinary art at "Im Schiffchen" in Düsseldorf under the direction of two-star chef Jean Claude Bourgueil, and at "Schloss Berg" in Perl-Nennig, where three-star chef Christian Bau held the reins. These experiences significantly shaped him, as did his family environment: his grandmother was Germany's first female Michelin-starred chef, and his mother also defended a Michelin star from 1982 to 2005.
After taking over his parents' restaurant "St. Benedikt" and promptly being awarded a Michelin star in 2011, further accolades followed, but also challenges. Maximilian Kreus overcame the difficulties of the pandemic and the destructive floods with dynamism and pragmatic optimism. Together with his family and team, he quickly rebuilt the restaurant and established his long-planned cooking school, a passion project that the star chef had pursued for years.
His cooking classes and recipes offer insight into his culinary universe, rooted in the Three-Country Corner and drawing inspiration primarily from French and Asian cuisine. Maximilian Kreus is characterized by artisanal perfection and a creative spirit that conjures true culinary artworks from simple ingredients – always marked by his personal signature.