Franz Tanner

The Training The formative house in Waging am See is Landhaus Tanner, opened in 1995 as an inn and flat hotel. From that beginning, he and Stefanie Tanner developed it into a country house rooted in the region, keeping the work close to place rather than separating hospitality from its local ground. Carrying on that tradition was a matter of course for him. The phrase is important because it makes the career feel less like a breakaway narrative than a family handoff: one generation’s place, practice, and standards becoming the next chapter at the stove. As Head Chef there, his cooking centers on Alpine dishes prepared mainly from fresh, gently and sustainably handled regional organic-quality ingredients. That set of values gives the kitchen its grammar: freshness first, regional sourcing close behind, and technique used with restraint rather than force. Seafood cuisine is also part of the work, including traditional and new recipes using fresh products. The combination is telling: inherited forms are not treated as fixed relics, while newer recipes remain attached to the same demand for clarity and product quality. His cooking courses extend that thinking beyond service, highlighting creative use of regional fruit and vegetables to make culinary highlights in any season. In that teaching format, seasonality becomes practical knowledge, not decoration.

The Lineage The line between Bavaria and Chengdu is drawn through craft rather than biography. At one table, the discipline is Alpine: organic-quality regional ingredients, gentle preparation, sustainability, and a sense of hospitality built from a country house that began in 1995. At the Chengdu restaurant, the inherited form is different but equally specific: Sichuan noodles in an old-school Chengdu noodle tradition. The house format is san yang mian, carried by assertive seasoning and clean broth, and shaped for breakfast or midday eating. That noodle format gives his Executive Chef role its clearest signature. It is not presented as a fusion gesture; it belongs to a local Chengdu rhythm, with seasoning that speaks directly and broth kept clean enough to carry the bowl without excess. Recognition followed in precise terms. The restaurant received a MICHELIN Bib Gourmand in 2024 and again in 2025, placing attention on value, character, and the strength of the bowl rather than ceremony.

The Table To read the work as a table is to see two forms of inheritance set side by side. In Waging am See, the table is regional, Alpine, seasonal, and sustainable, with fruit, vegetables, seafood, and organic-quality ingredients treated as the beginning of the cooking rather than its garnish. In Chengdu, the table is morning or midday: noodles, assertive seasoning, clean broth, and the old-school structure implied by the name san yang mian. The restaurant’s Bib Gourmand honors in 2024 and 2025 give that format a public marker, but the craft itself remains direct: a bowl built to satisfy without losing its line. Across both places, the connective tissue is not spectacle. It is continuity: a country house carried forward with Stefanie Tanner, a noodle house working inside Chengdu tradition, and a chef whose named roles hold two geographies without blurring the responsibilities of either.