Hannes Fussel

Tourism School in St. Pölten gave Fussel the technical base for a career that would stay tightly connected to Karner. The route from school into that kitchen shows a familiar trade pattern: learn the discipline, apply it in one place, and build depth through time rather than range. For Fussel, that progression has been less about moving from house to house than about refining technique within a defined context.

Karner in Frasdorf, Germany is where Fussel’s current work sits, and the brief description attached to it — Creative Chiemgau cuisine of Michelin-star quality — signals a regional style held to a high standard. The emphasis stays on place and execution: Chiemgau as the frame, Michelin-star quality as the measure. Fussel’s role at the same address keeps the restaurant and the cook closely aligned, with consistency reading as part of the craft itself.

The recognition is direct: MICHELIN star (2025). For Fussel, that award lands as confirmation of work already rooted in a narrow, disciplined path. It places Karner’s kitchen within Michelin’s evaluative standard and marks the cooking there as something judged not by volume of movement, but by precision, control, and regional clarity.