Alexander Mayer

Coming Up

The line work at Restaurant Wintergarten, Brenners Park-Hotel & Spa in Baden-Baden set the first clear frame for Alexander Mayer’s style from 2019: head-chef discipline built around precision, restraint, and attention to service flow. In 2023–2024, the same requirements carried into the Atlantic Restaurant, Hotel Atlantic in Hamburg, where the pace and standards of a larger house demanded control without noise. A further turn came with the Chefkoch role at Eatrenalin, Europa-Park in 2025–2025, adding another operating model to the repertoire. By the time he arrived at Hotel Hohenhaus in 2025, the work had already been shaped across houses with different rhythms, and Mayer’s kitchen language had become clipped, exact, and commercially disciplined.

Where They Are Now

Since 2025, the culinary director remit for all kitchen and gastronomy areas at Hotel Hohenhaus has placed Alexander Mayer over La Vallée Verte in Herleshausen as well as the hotel’s wider dining operation. That scope matters: the job is not only to cook, but to set the tempo across service, kitchen, and house gastronomy. At La Vallée Verte, the cooking is Modern French haute cuisine with a clear structure and no excess for its own sake. Regional products and seasonal ingredients carry the center of gravity, while international accents widen the frame. The result is a kitchen built on contrast: classical discipline on one side, contemporary influence on the other. Under Mayer, the plates are arranged with measured intensity rather than showmanship, and the method stays legible to peers in the trade.

In Their Words “I am very grateful for the trust placed in me by the management and, together with a highly motivated kitchen and service team, I am ready to create new culinary experiences for our many international guests.”

Honors

Alexander's honors include Michelin star and Chef of the Month for May 2024.