From an early stage, Chef Sebastian Rast was drawn to the world of culinary arts, completing the prestigious Grand Diplôme at Le Cordon Bleu London.
Chef Sebastian joined Le Cordon Bleu London's cuisine teaching team in 2024.
Chef Sebastian's career began to take shape in some of Europe's most renowned kitchens, including the 5-star Hotel Bareiss in Germany's Black Forest, where he immersed himself in high-end gastronomy as Demi Chef de Cuisine. Here, Chef Sebastian learned the importance of precision, discipline, and the art of culinary excellence—skills that would become the foundation of his career.
In 2015, Chef Sebastian joined Schwitzer’s Hotel am Park, a Michelin-starred establishment in Waldbronn, Germany. He honed his craft across various key roles, mastering the intricacies of each station, from Poissonier to Saucier and Entremetier. His talent truly shone when he became Chef de Cuisine at Schwitzer’s Brasserie & Lounge, where he demonstrated his innovative flair in a Michelin Guide Bib Gourmand setting, continuously pushing the boundaries of culinary creativity.
In 2020, Chef Sebastian moved to London to collaborate with some of the industry's finest at CORD by Le Cordon Bleu and later at Michelin-starred HIDE by Ollie Dabbous. These experiences further cemented his status as a chef of exceptional skill and vision, leading him to his next challenge as Chef Patron at three-rosettes London Stock Restaurant, a venue known for its innovative and seasonal fine-dining menus.
