Hans Haas’s career began in traditional style as assistant-cook at the Kellerwirt restaurant in his native town of Wildschönau in the Tyrol. After short periods in some well-known establishments, including the Auberge de l’Ill at Illhausern, alongside Paul Haeberlin, Eckart Witzigmann asked him to manage the kitchens at the Aubergine in Münich. However, beneath his chef’s hat, a creative artist, sportsman and lover of nature and the open air lay dormant. In 1991, with the creation of the Tantris restaurant (2 Michelin stars and 18 points in the Gault Millau), he decided to apply the basic principles of Tantric philosophy (which stems from Indian Buddhism) to cuisine with the aim of “finding a balance between body and mind; not asceticism, but pleasure without remorse”. He has developed a light and natural cuisine served in a pleasant ambiance where contemporary art also has its place, since the restaurant frequently hosts exhibitions. He also devotes one day a week to cookery classes open to all and has written some very successful cookbooks.