Sebastian Cihlars
Sebastian and I have known each other for over ten years. Him joining me for these 560 km from Geneva to Bregenz is pure friendship – no sponsorship, no PR. Just: "I'm coming along. And I'll cook for you."
While I run through the Swiss Alps day after day, Sebastian handles the logistics: he drives the camper from stage to stage, organises the overnights, and – his signature – makes sure a warm, proper meal is waiting at every stage finish. When a Michelin-starred chef with stops at Alfons Schuhbeck and the three-star Restaurant Amador handles dinner, that's a quiet luxury.
Born in Augsburg in 1990, Sebastian moved into top German gastronomy early – via the Südtiroler Stuben (Alfons Schuhbeck) and the three-star Restaurant Amador in Mannheim, before joining Restaurant Schattbuch in Amtzell (Allgäu). He stayed there from 2014 to 2025: first as Sous-Chef, head chef from 2020. The Schattbuch earned its first Michelin star in 2016 under his work – defended every year since. In 2023 he was inducted into the Top Chefs Germany circle. In 2025, after more than eleven years, he stepped back for a creative break.
Off the stove, Sebastian is at home in nature and fascinated by knife-making – more at ease in the mountains than in the spotlight. Which makes him exactly right for 15 days across Switzerland.
At a glance
- Born 10 July 1990 in Augsburg · stints with Alfons Schuhbeck (Südtiroler Stuben) and at the three-star Restaurant Amador, Mannheim
- 2014–2025 Restaurant Schattbuch, Amtzell – head chef from 2020
- Michelin star since 2016, defended every year · 16 points Gault&Millau
- Top Chefs Germany 2023
- Master Chef qualification 2019
- At home in nature, fascinated by knife-making
On 10 July 2026 – mid-run, on the rest day in Visp – Sebastian turns 36. His birthday falls exactly between stages 5 and 7. Celebrations happen in the camper.