Tim Schlage – Blauer Fasan

My Life

I was born in 1995 in Bremen, Germany. After completing my A-Levels, I chose to pursue a degree in chemistry. To support myself, I took a summer job in gastronomy, working in a beer garden. This was my first job, and the young, dynamic team made it an incredibly fun and memorable experience.

After two summers, I transitioned to working at festivals and concerts. However, when COVID-19 struck, I shifted gears, taking a position in a department focused on developing the inner city. While it provided valuable experiences, I quickly realized that bureaucracy was not for me.

“I loved chemistry but didn’t want a career confined to a lab”

Tim Schlage

I loved chemistry but didn’t want a career confined to a lab. Reflecting on my interests, I found myself drawn to the world of cocktails. I applied to various places and landed a position at Blauer Fasan in February 2023. Since joining, I’ve immersed myself in the craft of cocktails and taken on numerous responsibilities, including creating monthly cocktail specials. When our previous chef de bar left in October 2023, I stepped up to fill his role.

Blauer Fasan

Blauer Fasan has been a fixture in Bremen for 11 years, but it moved to its current, larger location on Böttcherstrasse—a bustling, touristy street—in 2021. This move brought a diverse mix of guests, from tourists to locals, cocktail connoisseurs to novices, making every day an exciting challenge to find the perfect drink for each guest.

The new location seats over 70 guests, and the team has expanded significantly since relocating to Böttcherstrasse. Our diverse staff comes from all over the world, bringing energy and passion for good drinks, whether they are full-time or part-time employees. Each team member is dedicated to the craft, and we regularly meet to brainstorm ideas on how we can enhance the experience for every guest, making each visit memorable.

The bar’s uniqueness lies in our ever-changing cocktail menu, which we update regularly to incorporate new ideas, seasonal ingredients, and innovative techniques. We believe this variety is what keeps our guests coming back for drinks they cannot find anywhere else. Our goal is to constantly improve our existing drinks and menus, aiming to deliver a fresh experience to each guest. I truly enjoy collaborating with my coworkers on drink ideas, combining our experiences and tastes to create new and exciting cocktails.

Bremen Recommendations

The Future

Moving forward, I would like to continually push myself to guarantee that each guest who enters the bar has a great experience. I love inviting people into the world of spirits and cocktails, from the experienced whiskey drinker to the young student trying an old fashioned for the first time. Every guest should leave the Blauer Fasan with a smile on their face, having just had an unforgettable cocktail (or cocktails :P) and a great night out with friends.

Profile

Year born: 1995

Special skill: I am well organized and try to always find practical solutions.

Free time: I am very interested in whisky and coffee, and I spend a lot of time exploring these interests at home. I also occasionally paint very abstract art.

In gastronomy since: 2015

Biggest fail: I found a bottle of red wine at my parents’ house and we had just begun drinking with a few friends. It turned out to be a very expensive bottle that none of us where able to enjoy since we didn’t even like red wine at the time.

Most significant career step: Working at the BCB in Berlin in 2023.

Favourite cocktail: Flying Milanese, one of the first drinks I made and the first one I was really happy with. But I can always enjoy a Sbagliato or Sazerac – it just depends on the mood.
Check out Tim’s own recipe: Flying Amari

Favourite bar: Green Door in Berlin, because I had some very eye-opening drinks there.

Bremen in three words: walkable, personable, small

Blauer Fasan Website

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Images: ©Blauer Fasan