Charles Schumann joined the Federal Border Guard after graduating from a bishop's high school at the age of 17. After learning some consular diplomatic work, he went to Switzerland to study hotel management. At the age of 30, he came to Montpellier in the south of France. There, while studying in college, he started to get involved in bars, hanging out in various nightclubs and cocktail bars.
His name Chales also came from when he was studying in France. In 1973, the 32-year-old Chales returned to his motherland. He came to Munich and worked in the famous bar Harry's New York. Working as a bartender in a bar laid a solid foundation for him to later open a bar.
He traveled around various bars in New York, Paris, Havana, Tokyo, and the little-known secret bar culture. His understanding of bars is that every bar is a small universe, with a different look every day. The flowing customers bring a different atmosphere to the bar, and the iron-clad team gives the bar its own vitality.
After ten years of hard work, in 1982, the world-renowned Shumann's The Bar was born, and to this day, Schumann is one of the best and most respected bartenders. In the Hofgarten, known as one of the most beautiful locations in Munich, near the Odeonsplatz, Schumann's Bar is a popular choice in the city and has been named one of the world's 50 best bars. There are now a considerable number of high-quality cocktail bars in Munich, largely due to Schumann's Bar, which is a leader in Munich's cocktail culture. The owner of the bar, Charles Schumann, is also a legendary figure and once said such amazing words as "The things I like, my guests have to like them too".
Charles Schumann, a German with his conciseness, rigor and classic-oriented ingenuity, collided with the era when everything began to become entertainment and impetuosity grew. He was not ostentatious and did not like exaggeration. Simplicity, honesty and directness were his principles. He believed that cocktails are classics presented to the extreme. Classic recipes, simple ingredients, high quality and the best service are the only rules for his success.
The matching design of matte steel plates and wood products has a unique taste. The clean and refreshing furniture has the shadow of minimalism . The bar has abandoned overly complicated redundant options and has received many praises for its concise and refreshing high-quality wine list. And this is Charles Schumann's philosophy of always doing things, even if things are simple. Charles prefers a sincere and direct approach.
He once said, "What I like must be liked by my guests." You will find that in Shcumann's Bar, everything is simple, concise and exquisite. From the bartending utensils to the cups, to the decoration style and service concept. You can find him wearing an apron peeling potatoes in the garden, just to make the most delicious baked potatoes at night. Someone once asked him, why are your baked potatoes so delicious? What is the secret? His answer was, there is no secret, but only I can make it.
Charles Schumann also has a documentary
journey-style documentary:
Bartender Schumanns selected the Top 10 bars in his heart around the world and interviewed bar managers and bartenders, including his interpretation of the bar.
browsed Schumanns’ official website and learned that he was a pioneer who began to use the “Internet celebrity economy” to dominate bar culture in the 1990s. The personal website is well-made and fully demonstrates his passion and cross-field business philosophy.
Charles Schumann also wrote the book
Many bartenders have translated and read
Charles Schumann
Simple, classic, not exaggerated, innovative and persistent, it is worthy of worship when we open a bar.
ps I’m still looking for the documentary. If you have the resources, you can send me a private message. Thank you.
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