After Maximilian Kreus completed his training at the "Brunnenhof" in the Voreifel region, he continued to refine his culinary skills 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 took the reins. These stations had a significant influence on him, as did his family environment: his grandmother was Germany's first star 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 honors followed, but also challenges. Maximilian Kreus overcame the difficulties of the pandemic and the devastating floods with dynamism and pragmatic optimism. Together with his family and his team, he quickly rebuilt the restaurant and set up his long-planned cookery school, a project close to his heart that the Michelin-starred chef had been pursuing for years.
His cooking courses and recipes provide an insight into his culinary universe, which is rooted in the border triangle and draws its inspiration primarily from French and Asian cuisine. Maximilian Kreus is characterized by perfect craftsmanship and a creative spirit that conjures up true culinary works of art from simple ingredients - always characterized by his personal signature.