The journey behind SCHMIDT Cheesecake.
New York cheesecake has always been one of my favorite desserts. It may appear simple at first glance, but in reality, it is a dessert I truly love—a combination of balance, skill, and attention to detail.
I have been fortunate enough to travel extensively throughout my life. Early impressions from Asia, in particular, shaped my perspective on flavor, craftsmanship, and the importance of precision.
Over the years, these influences deepened through travels to New York, Tokyo, and Seoul, as well as through numerous encounters with people whose work and perspectives profoundly shaped my understanding of texture, flavor, and craftsmanship.
Before SCHMIDT Cheesecake came to be, I spent over 20 years working in the international games and entertainment industry. My focus was on brand building, communication, and branding—but above all, on the opportunity to connect people across national and cultural boundaries through shared interests, stories, and experiences.
This experience became the foundation for what might be considered a somewhat unusual journey.
HOBBY & DIGITAL PROJECT
The first post from SCHMIDT CHEESECAKE goes live, and over the years, a hobby evolves into a social media project and a growing community. Hundreds of New York Cheesecake variations are created - ranging from classic interpretations to modern influences.
Stepping into the Skilled Trades
A personal milestone. Having secured the special permit from the Bavarian Confectioners' Guild, the foundation has been laid to continue making my New York Cheesecake - moving beyond a mere hobby to professional artisanal production, with the option of opening my own shop.
PRECISION: Yusuke Aoki
Back in 2022, I gained a wealth of impressions in Tokyo - particularly regarding the focus on structure and technical clarity. Then came my first masterclass directly with Yusuke Aoki, one of the world’s leading Japanese pastry chefs and winner of the 2018 Valrhona Chocolate Chef Competition World Final. His support as well as creations and his precise, Japanese approach to the craft continue to influence my work to this day.
World Pastry Chef René Frank
A visit to the 2-star restaurant CODA - an establishment likely unique worldwide in its concept. An opportunity for a brief yet engaging exchange with René Frank - World Pastry Chef 2022 & 2024 - and his team regarding classical approaches and modern concepts.
JL DESSERT BAR & JUSTIN LEE
Justin Lee is arguably one of South Korea’s finest pastry chefs; his concept, as well as his methods of preparation and presentation, have deeply impressed me and play a major role in SCHMIDT CHEESECAKE. I am very grateful for his advice and assistance - even from afar!
Eunyoung Yun & GARUHARU
A fan moment with Eunyoung Yun - named "World's Most Creative Pastry Chef 2026" by La Liste. Her clear, minimalist, and technically precise approach to dessert-making - centered on her world-famous éclairs and their accompanying pop-up concept - also played a major role in the creation of SCHMIDT CHEESECAKE.
FUSION x JAEIN
A visit to JAEIN, one of South Korea’s most exciting and highly rated pâtisseries. There, I had the opportunity to meet Pastry Chef Jae In Lee and his team, as well as sample his fusion desserts that blend classic French pâtisserie with traditional Korean flavors.
Parallels: Hanbit Cho
Having followed the story of WONDER COOKIES creation via digital channels for years, I finally gained fascinating insights during a personal conversation into how digital formats and courses can successfully evolve into a physical space.
Vegan Art with CAOS
A look at plant-based pâtisserie at CAOS – O Futuro É Vegetal. Sara Soares - named Portugal’s Best Pastry Chef of 2024 - and Rodrigo Cláudio gave me great insights and a culinary understanding of vegan creations.
Confectioners' Summit 2025
Another important milestone that would later lead to much more: alongside countless sources of inspiration and wonderful people, there was also a personal exchange with Bettina Schliephake Burchardt - President of the German Confectioners' Association and a judge on the show 'Das Große Backen' (The Great Bake Off), among other roles - who is one of the most renowned figures in the international confectionery world.
FRENCH PASTRY: Laurent Massé
A masterclass at the Munich pastry school with Laurent Massé, Head Pastry Chef at Valrhona Germany and Austria, which deepened the focus on classic French chocolate and pastry techniques.
THE IDEA TAKES (MORE) CONCRETE SHAPE
The response and the exchange of ideas gradually solidified the concept of having my own physical store; over the years, this evolved into a vision of SCHMIDT CHEESECAKE not merely as a hobby, but as a blend of craftsmanship, design, and the influences of my travels, encounters, and experiences - all of which I wanted to share with others.
DIGITAL BECOMES PHYSICAL
The lease for the first dedicated store has been signed. Renovation work on the premises will take place in the first half of 2026. The opening is scheduled for the end of the first half of the year.
CINNAMON SESSION: CHRISTIAN HÜMBS
Following a visit in 2023, I returned to Zurich to see Christian Hümbs — the multi-award-winning 'Pastry Chef of the Year' and a judge on the show 'Das Große Backen'. It was a fascinating exchange, offering insights into the world of ingredients, flavors, and preparation methods and, of course, macarons and 'Franzbrötchen'.
THE OPENING
Finally, STUDIO40 opens. It is the production facility for SCHMIDT CHEESECAKE and it represents the space for production, development, and customer experience where this once-digital project takes physical form. The name refers to the address itself while also serving as a subtle homage to New York’s legendary Studio 54. Furthermore, the number 40 signifies a personal milestone and the courage to embark on a new path after many years.
The journey has been shaped by many other extraordinary places, perspectives, and people who were willing to share their knowledge with me. I am deeply grateful for this.
SCHMIDT CHEESECAKE has grown step by step over the years. The guiding principle remains the same by design: to keep learning, keep improving and to share the results with people who enjoy them.
The opening of the first store does not mark an end, but rather a new chapter and the start of another culinary journey.
I look forward to welcoming you!
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