About Thomas Sixt

Thomas Sixt Food Art Künstler, Foodfotograf, Eat Art Kunst, Food-ProfessionalServus. Grüß Gott. Namaste.


My Vision:

Enjoy a healthy and long life through an individual and energetically strengthening diet.
Find your own centre with self-esteem and attentiveness.

What I can do for you:

I want you to live longer and healthier! 

Through my publications and services I mediate attentive eating and enjoyment.

CURRENT Services and Publications:


Eat attentively and enjoy – reprogram your dietary habits


Identify individually strengthening and weakening foods and make the right choice.
FOOD ENERGETICS consultation 
in Vienna or Hannover
Skype consultation


Individual lectures on diet, nutrition management and food intolerances
with Thomas Sixt and Prof. Dr. med Wolfgang Happak.


Discover the optimal diet through mindfulness and self-esteem.


Inspire your guests, visitors and business partners with a combination of show cooking, stage cooking and fantastic catering after the FOOD ENERGETICS MODEL.

Recent Interview:

Hello Thomas, I just visited your website and discovered many great recipes. How did it come to your food blog or recipe blog?


You are what you eat – food is the first medicine…
Thank you for the flowers! I learned the profession of cook and worked for 7 years in star gastronomy. My first website was created in 1999 and since then I have written cookbooks, developed apps, published e-books and shot 190 cooking videos Headcam Cooking. The website thomassixt.de is a matter of the heart, I relaunched the site in this form in 2016.

How does your recipes website differ from other recipe portals like Chefkoch.de, daskochrezept or other foodblogs?


Eating right is like a tailor-made suit…
I am simply a passionate cook and hedonist. I love healthy food, exciting flavours and dishes that delight the heart and palate. As a trained chef, I have high expectations when it comes to implementing the recipes: I want to give the reader the best possible guidance and provide a condensed form of knowledge for practical use and implementation in my own kitchen.

I see the topic of diet and healthy eating on your website right now, how do you feel about it?


What you learn from pain…
First of all, my website is not a healing world blog. I am a seasoned man and not a sweet blogger. For a long time I had to struggle with overweight myself. In addition, intestinal problems and food intolerances occurred as a result. I have been dealing with the topics of diet and healthy nutrition myself for 15 years. Because of my own experiences I have completed a nutrition trainer training and work closely together with doctors. First and foremost I wanted and had to arrive myself.

How do you feel about vegetarian and vegan diets? There is no doubt that these forms of nutrition have become very popular in recent years.


Balance is the key…
Eating meat is a tradition in our culture. I am thinking of the roast pork on Sunday and the Christmas goose. However, eating meat has become an addiction since the last world war and due to our prosperity that developed after that. Daily sausage, daily a steak, a chicken breast and so on. 90% of people suffer from hyperacidity, the worst is LOWCARB diets, where people suddenly eat huge amounts of meat or fish every day and think it’s healthy. To answer your question: I am not a vegetarian, but in 2017 there was a change of direction for me. Less meat and fish in your diet definitely increases your zest for life and well-being.

Where do you think the mass of people stands in relation to vegetarian and vegan diets?


This is the beginning of a necessary development.
I don’t believe I’m looking at reality! What is the market doing, what is going on in the gastronomy? Although we have an apparent trend towards vegetarian and vegan, and although many vegetarian cookbooks are sold, I believe the vegetarian lifestyle has not yet really arrived in the masses and thus an illusion as to the penetration of the eating habits of most people.

How is that an illusion in your eyes?


Good things take time!
The reality is that in the German gastronomy on average of 30 dishes on the menu only 2-4 dishes are vegetarian or vegan. If we look at the search queries made on google, it is noticeable that “Vegetarian Goulash” is searched for by just 110 people a month in all of Germany and Austria. The keyword “Chicken Geschnetzeltes” has about 14,000 search queries per month.

So, according to your analysis, you don’t believe in the trend and development towards a vegetarian or vegan diet?


I believe that this train will accelerate significantly…
I think that most people put a vegetarian cookbook in the kitchen or on the shelf. Some use it for a vegetarian or vegan break. That is good. Some buy with it only a good conscience and in the conversion it lacks then unfortunately. The learned or adopted nutritional behaviour subconsciously comes through again and again and people then reach for the usual schnitzel. At the same time we are surrounded in reality by an oversupply of currywurst, burgers with meat, chicken nuggets and kebap.

Animal suffering and mass animal husbandry does not itch people after all?


The young generation generally rejects mass livestock farming…
That is nevertheless a classic: If you show the humans the pictures from the mass animal husbandry, 100% of the humans say “That does not go at all”. Nevertheless, many people in the supermarket grab a steak for 1.99 Euro or complain that the portion of meat in the canteen is too small for 4.99 Euro. We have a missing link here! The duck grows up hygienically packed in the freezer… We have lost the connection to the living beings and the compassion. Everything is available cheaply and cleanly packed. The whole is then without reference to the animal suffering and to the origin, as well as the environmental problems connected with it.

What is the consequence for you?


Qualities are not arbitrarily reproducible, it is a law of nature…
For me, the consequence is honest interaction with each other and a consistent view of the current situation. The desire to change things can only become reality through consistent behaviour. This means that we have to be prepared to pay 15 Euro for a BIO chicken or simply do without it. There is no excuse from the matter. At the same time it is about showing a new eating culture and we chefs have to develop food that tastes good to people and is actually healthy and corresponds to our ethical values.

What does healthy nutrition mean to you?


Healthy nutrition is like a tailor-made suit…
In my eyes, healthy nutrition is an individual thing. One can tolerate gluten, the other can’t. At the same time, there are basic things we can look at. Let’s take a simple example: salt. Purified industrial salt is pure NaCl and therefore pure poison for the body. All natural minerals that occur in the origin of salt are removed from industrial salt. Industrial salt does not occur in nature and is only a consequence of the needs of our food industry. Ursalt or unpurified Himalayan salt, on the other hand, contains more than 80 minerals that help the body to process the salt properly. This salt is even used in therapy. Doctors have written books on this subject, but it is not a media topic, although we consume salt every day. So we can very easily change some things quickly in our own environment and change certain ingredients so that 30% can run in a positive direction. The situation is similar with sugar, I have put together a basic ingredient information, which can be found here: Using healthy ingredients in the kitchen…

How does roast pork or duck with dumplings fit with healthy or even vegetarian?


It’s about taste – not primarily about dead animals…
It’s about mindfulness: If you walk for 4 hours and move, then you can also eat the dumpling. Generally reduce the meat and pay attention to the quality. I will not deny my origin and prefer to say: Eat a good roast goose once a year if you feel like it. Celebrate it then, as it was usual in former times to holidays. Then you leave the torments that you get on your plate in the China restaurant on the left. That simply does not taste then any more! At the same time it is about seduction… I can prepare you a vegetarian Currywurst, you taste no longer any difference to the animal Currywurst. It is similar with Chili con Carne and other dishes. I would like to transport vegetarian food from the ECO corner to the pleasure corner and go new ways here.

How do you feel about meat substitutes and chicken egg substitutes?


Quality first…
First of all I am interested in compatibility and secondly in taste, thirdly in common sense. I test these products for myself via my food list, additionally with the Bio-Tensor. I consider gluten-containing meat substitutes (e.g. Seitan) dangerous and these products are out of the question for me personally. I find soy granulates as a meat substitute terrible, at the same time it is a dried industrial product. I am not against industrial products in general, but the less processed, the better. Chicken egg powder produced and imported in China is certainly not an ethically good solution. Then it’s better to buy organic farmers’ eggs and use them. I don’t want to eat so-called healthy products with many artificial ingredients, or only very reduced food. When it comes to meat substitutes, I’m a fan of Quorn, the taste convinces me and I can tolerate the product very well.

Bio tensor and food testing, now you have made me curious!


There are strengthening and weakening foods…
Besides the scientifically proven food tests via blood count or allergy test there is another method to test food. I use a Bio Tensor and various kinesiological techniques. It is simply a matter of recognizing strengthening foods and weakening foods. This works with a BIO tensor and I have developed my own system for this, called Food Energetics. In addition to energetic food testing, I teach my clients kinesiological testing methods that make it easy for anyone to test food in the supermarket or on the menu.

To what extent do you think a food allergy or intolerance will affect your diet and weight loss?


What is good… What harms…
Food intolerances and allergies are generally a big topic. Many people know little or nothing about it, classical medicine is only an acute medicine and only intervenes when the problem becomes apparent in the form of illness or complaints. The cure does not lie in a concept, but in the individual handling of the individual problem and the client as well as his needs. It is clear that an intestine blocked by food intolerances can lead to underweight or overweight. Therefore, the question of what does me good, what strengthens me is one of the first questions that everyone has to answer themselves or with support.

Which diet do you offer?


Icon Diet
 – Which foods strengthen me?
I call it diet because it is the common term for the subject. Change of diet and nutrition management is the right term, but nobody is looking for it. It’s strange that we manage almost everything in our lives, but when it comes to nutrition we act in the opposite direction. That’s why I communicate it differently: I started with the first and fundamental problem. People usually don’t keep up with diets because, firstly, they are often one-sided and, secondly, the desire for “normal” or “learned” food comes through. The short-term pleasure gain or the self-chosen emergency situation to eat something on journeys is then stronger than the desire to lose weight. This pleasure gains from eating works subconsciously. ICON DIET was born from this realization. I have noticed that the more I deal with healthy and strengthening foods and see them before me, the higher the probability is that I will reach for apples or oranges and not sausage rolls. So I first learn to be good to myself in the first place. This happens by consciously confronting my given environment, in which I am exposed to the advertising of beef burgers and weakening foods, with other inner images that do me good.

How does this icon diet work, what’s new about it?


Icon Diet – 
Reprogramming of the mind – the subconscious mind
The Icon Diet is a first way to bring mindfulness and awareness into your diet. As in a daily meditation, a change takes place in the mind. Through the Icon Diet the subconscious is reprogrammed to healthy, highly oscillating and strengthening foods. This is the first step. Subsequently, a FOOD ENERGETICS session brings security with regard to strengthening and weakening foods. The session can take place in person or via Skype. This way enables self-determination without dependence, self-empowerment to do something good for oneself.

To what extent do you work with medical professionals?


My long-time friend Ao. Prof. Dr. med. Wolfgang Happak is a surgeon at the AKH in Vienna and has been advising his patients for many years. The DIO concept is a nutrition management concept and includes a personal consultation, an evaluation of the nutritional behaviour as well as a readjustment after 6 and 12 weeks. This consultation costs at present 1.800 euro. We are currently working on a new seminar concept, but this will only take place in the future.

Thomas, what’s your favorite dish?


Nice that we have found our way back to the essential: To good food, to pleasure! I don’t have a special favourite dish, now I’m just in the mood for… Vegan Goulash

Mhh it looks great, I thank you for the interview and will try it out for myself right away…


I’m glad, thank you for your time…

Thomas Sixt culinary Curriculum Vitae:


Apprenticeship as cook at Alfons Schuhbeck im Kurhausstüberl in Waging am See, 19 Punkte Gault e Millau und 1 Stern Guide Michelin.

Top Gastronomy & Professional Activity:

My wandering years in the gastronomy led me to different star or gourmet restaurants, national and international

Work as a cooking trainer and presenter: cooking events and events with 10,000 customers

Training to become a certified nutrition trainer

Food Stylist and Food Fotograph

Own Youtube cooking show with 200 episodes

Cookbooks from Thomas Sixt:

Der Minutenkoch schmeckt. schneller. (Kosmos Verlag, 2005, ISBN 978-3440105146),
Fleischgerichte: Grundrezepte und Variationen, Kosmos Verlag, 2007, ISBN 978-3440112526,
Suppen & Eintöpfe: Grundrezepte und Variationen, Kosmos Verlag, 2007, ISBN 978-3440112533,
Thomas Sixt kocht vor. Das erste Kochbuch mit Video zu jedem Rezept. Amalthea-Verlag, 2013, ISBN 978-3850028318, begleitend zur TV Sendung und Youtube Kanal.

Other services:

Foodfotgraf Wien

Online Marketing Beratung Agentur T6T

Attachments and further links to Thomas Sixt:

Thomas Sixt Vita und Medienberichte als pdf

Link zu Wikipedia