i. Biography
Anton Pozeg’s current work is anchored in the pair of roles he has held since 2022: Head of Culinary at Sacher Hotels in Austria and Executive Chef at Rote Bar in Vienna. One title sits over the hotel group; the other is tied to a single dining room, where the menu gives a direct read on his approach through dishes such as Original Sacher goose liver tarte, Wiener Schnitzel, Filet Wellington and truffle essence.
The Climb
The early years at Acquarello Munich—first as Demi Chef de Partie from 2005 to 2007, then as Sous Chef from 2007 to 2009—set the pattern: steady advancement earned through time on the line, not sudden leaps. The executive tier began in Munich at Hotel Vier Jahreszeiten Kempinski München, where Anton Pozeg served as Executive Sous Chef from 2010 to 2012. He then moved to Vienna for the same title at Palais Hansen Kempinski Vienna from 2012 to 2015, before being promoted there to Executive Chef from 2015 to 2017. That stretch broadened the scale of his work while keeping the same core discipline: running kitchens with increasing scope and responsibility. From there, the path continued back to Munich as Executive Chef at Schwarzreiter Tagesbar & Restaurant from 2017 to 2018, then to London as Executive Head Chef at SexyFish from 2018 to 2019. The next step returned him to Germany and Schloss Elmau Luxury Spa Retreat & Cultural Hideaway, where he was Executive Chef in 2019 and Culinary Director from 2019 to 2022. By the time he reached Sacher Hotels in Austria, the line was clear: station work, executive management, and broader culinary oversight accumulated across Munich, Vienna, London and Germany. Today, Anton Pozeg holds the Head of Culinary role at Sacher Hotels in Austria and the Executive Chef role at Rote Bar in Vienna, continuing a career built through successive posts rather than single breaks.
Today
Since 2022, Pozeg has overseen the culinary work of Sacher Hotels in Austria while also shaping the kitchen at Rote Bar in Vienna. The two appointments show the range of the present brief: one spans the hotel group, the other is bound to a specific restaurant with its own menu identity. At Rote Bar, the dishes linked to the kitchen make the style legible. Original Sacher goose liver tarte sits among the classic Austrian offerings and starter selections, placing the menu in recognizable tradition. Wiener Schnitzel is presented as a renowned dish and also appears in a plant-based version, extending the reach of a standard without removing it from the house language. For occasion menus, the range broadens further, suggesting a kitchen that works across ritual service, classic form and special requests.
Signature
Anton Pozeg’s signature dishes include Original Sacher goose liver tarte, Wiener Schnitzel, beef roulade, and Filet Wellington. Read together, they point to a kitchen grounded in classic forms, shaped by Austrian tradition, and comfortable moving between familiarity and formal service.
Recognition
The clearest recognition in Pozeg’s record is the 2022 appointment that placed him as Head of Culinary across Sacher Hotels in Austria and Executive Chef at Rote Bar in Vienna. Those two roles sit at the end of a path that runs through Acquarello Munich, Hotel Vier Jahreszeiten Kempinski München in Munich, Palais Hansen Kempinski Vienna, Schwarzreiter Tagesbar & Restaurant in Munich, SexyFish in London, and Schloss Elmau Luxury Spa Retreat & Cultural Hideaway in Germany, bringing earlier posts into the present.
Profile updated July 2026
FAQ
Asked of Anton
What is Anton Pozeg's current role?
As of 2026, Anton Pozeg is Head of Culinary.
What recognition has Anton Pozeg received?
Gault Millau, two toques.
