Thomas Haas is a fourth generation pastry chef who grew up in his family’s pastry shop in Germany. It was located in the Black Forest village of Aichhalden. It all began when his great-grandfather opened the Café Conditorei Haas in 1918. Every generation after that continued the tradition of the family’s Black Forest cakes and other local sweets. Following in their footsteps, Haas trained in his native Germany, and then headed to Switzerland, France, and North America to gain more experience.
He worked in several Michelin-starred restaurants in Europe before moving to Canada as executive pastry chef at the Four Seasons Hotel in Vancouver. In 1998 he moved to New York City to open Daniel Boulud’s Park Avenue restaurant, Daniel, as executive pastry chef. While in New York, he was dubbed one of the Top 10 Chefs in America by Chocolatier and Pastry Art and Design magazines. Eventually he returned to Vancouver, and in 2000, he started his own business Thomas Haas Fine Pastries and Desserts Ltd., where he began crafting handmade chocolates for some of the finest restaurants and hotels in Canada and the United States. Four years later demand had grown so much that he built a 3,500 square foot production kitchen and cappuccino bar across town from his first store. He specializes in handmade chocolates, wedding cakes, pastries, and desserts.
Haas has accumulated a number of accolades over the years. In 2001, he won first prize in all categories at the Valrhona National (North America) Pastry Team Championships
in Los Angeles. In 2002 and 2005, The Vancouver Sun
Restaurant Awards recognized him for his chocolates, desserts, croissant, and French pastries, and in 2007, for his hot chocolate. The Vancouver Magazine
awarded him with Best Last Course for 2001 to 2005. In 2006, the Chamber of Commerce awarded Thomas Haas Patisserie
with the “Business Person of the Year Award” and in 2008 the “Service Excellence” award. Thomas was named one of the Top 10 Chocolatiers in North America by Dessert Professional Magazine
in 2010, and “Pastry Chef of the Year” by The Vancouver Magazine