Chef

Franz Feckl

Inhaber und Küchenchef, Landhaus Feckl

Discipline: Chef
Venue: Landhaus Feckl · Restaurant

Portrait of Franz Feckl

i. Biography

Franz Feckl’s cooking at Landhaus Feckl in Ehningen, Germany, reads as regional haute cuisine handled with restraint. The work is grounded in local produce and built to keep the ingredients in front of the room, with technique serving clarity rather than display.

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Coming Up

Training at Jägerhof, Mühldorf am Inn gave Franz Feckl a first professional structure to work from, and the early career that followed was defined by movement through kitchens where consistency mattered. In, he joined Tantris in München, where the pace and demands of the kitchen marked a clear step in his development. By 1998–2000, Feckl had reached the point of leading a kitchen as Head Chef at Schloss Höfingen. Since 2000, he has been chef of Landhaus Feckl, the role that has anchored his practice and given his cooking its most settled form.

Where They Are Now

At Landhaus Feckl, Franz Feckl works in a register of regional haute cuisine that stays close to the product. The emphasis is on seasonality, clear flavors, and a finish that is precise without turning theatrical. His own description is direct: "I stand for down-to-earth cuisine with the best ingredients from the region, processed to a high standard and presented without artificiality." That position leaves little room for excess. The kitchen’s rhythm comes from composition, control, and an insistence that elegance can be built without dressing the plate beyond what it needs. In that sense, Landhaus Feckl reflects a long-running approach to fine dining in which refinement is measured, not overstated.

In Their Words “I stand for down-to-earth cuisine with the best ingredients from the region, processed to a high standard and presented without artificiality.” The line lays out the framework plainly: regional product, careful handling, and presentation that avoids decoration for its own sake. It points to a kitchen where technical polish is expected, but where the final plate is still meant to read as honest. “Above all, for me, enjoyment is going out for fine dining, letting the whole experience work on me, and absorbing the flavor components.” Feckl’s view of dining here is experiential rather than abstract. Enjoyment comes from the sequence of the meal, the way flavors are perceived over time, and the total effect of the room and the plate together. It is a useful lens for a chef whose own work depends on balance and the controlled release of taste.

Career - chef — Landhaus Feckl, Ehningen (2000–present) - Chef — Ernesto Schlegel, Bern (from 1977) - Chef — Tantris, München (from ) - Head Chef — Schloss Höfingen (1998–2000) Education: Jägerhof, Mühldorf am Inn He has run the establishment with Manuela Feckl since at least 1985. Mühldorf am Inn He has run the establishment with Manuela Feckl since at least 1985. He has run the establishment with Manuela Feckl since at least 1985.

FAQ Where did Franz Feckl train or study? Franz Feckl trained at Jägerhof, Mühldorf am Inn. What recognition has Franz Feckl received? MICHELIN Guide star (1987).