Anton Schmaus grew up in a family of restaurateurs. In Viechtach, his parents ran a hotel and restaurant in the 13th generation. After training at the one-star Landhaus Feckl restaurant with Franz Feckl in Ehningen, Schmaus joined Martin Dalsass at the Santabbondio restaurant in Sorengo, Switzerland in 2005 and Jöhris Talvo in St. Moritz in 2006. In 2007 he went to F12 in Stockholm and in 2008 to Per Se in New York City.
In May 2009, he opened Historisches Eck in Regensburg as head chef, which was awarded one star in the Guide Michelin from 2011. At the end of March 2014, he closed the restaurant due to the expiring lease.
In June 2014, Schmaus opened his new restaurant Storstad (Swedish for big city) in Regensburg's Goliathhaus. The Storstad was awarded one star in the Guide Michelin (2015 edition) and 17 points in the Gault-Millau in the same year it opened. In addition, it was named Rising Star of the Year 2015 in the Gault-Millau. Since autumn 2016, Josef Weig has been head chef alongside Schmaus.
In October 2016, Schmaus opened his second restaurant Sticky Fingers in Regensburg. In spring 2017, he took over Café Antoinette in St. Emmeram Castle.
In August 2017, he also became head chef of the German national football team.
At the end of 2019, Schmaus opened the small sushi bar Aska in the former bar area of the Storstad, where the Japanese Atsushi Sugimoto prepares sushi; Aska was also awarded a Michelin star in 2021.