About Taus
Chef • Food Innovator • Sustainability Advocate • Danish Roots in the Pacific Northwest
​
Taus Schumacher is a Danish chef and food‑industry leader with more than 30 years of experience across gastronomy, sustainability, and culinary innovation. He trained as a professional chef at the Danish Culinary & Hospitality School, building a strong foundation in classic Danish techniques, kitchen craftsmanship, and the values that continue to shape his work today.
​
After establishing his career in Denmark as a head chef, manager, and concept developer, he moved to Seattle in 2016 to explore new opportunities and deepen his connection to nature and food culture in the Pacific Northwest. His work spans leadership roles at The Royal Library, Lauras Bakery, and Sticks N Sushi, along with strategic and operational roles focused on food‑waste reduction and sustainable kitchen systems. Taus blends Nordic culinary traditions with modern innovation, coaching, and team development.
​
He spent time working with the Human Nature Hunting School in Kettle Falls, Washington, an immersive program designed to reconnect people with nature, wild food, and ancestral skills through holistic hunting education. This experience strengthened his philosophy around food origins, ecology, and the relationship between humans and the land.
​
Taus later co‑created and hosted Truth ’N Food, a digital series exploring the people, stories, and cultures behind food—from the Pacific Northwest to Denmark and beyond. His storytelling centers on honesty in the food industry, community building, and reconnecting people with the origins of what they eat.
​
Following this work, he served as a food consultant for Café Hagen, helping shape their culinary direction with a focus on Danish craftsmanship, Nordic flavors, and high‑quality ingredients.
​
Today, Taus works across food, tech, and sustainability, combining his culinary background with innovation, project management, and a passion for helping people and organizations succeed. His work reflects a lifelong commitment to craftsmanship, ecology, and the belief that food connects us across cultures and continents.