i. Biography
Hannes Reckziegel has led GRETA OTO Munich as head chef since 2024, and the role marks the current point in a career built through named kitchens, steady progression, and a clear regional line. For the German chef from Mindelheim, the work has stayed close to place: Munich restaurants, Bavarian threads, local products, and a signature dish now tied to his name.
The Climb
Training at Steigenberger Hotel Der Sonnenhof sits at the start of the record, and it points to the discipline that underpins what came after. From there, Hannes Reckziegel moved through the kind of kitchen progression that turns formal training into practical identity.
Today
Since 2024, Reckziegel has been head chef at GRETA OTO Munich. That appointment followed his chef-de-cuisine role, making 2024 the key turning point in the present phase of his career, when responsibility sharpened and the kitchen hierarchy became explicit. He describes that shift in practical terms. “At the moment it is a demanding time, but one that is a lot of fun, because I can see that our team is growing together well and everything is moving in the right direction.” The line reads like someone in the middle of building, not preserving, and when asked what drew him to the work, he reduced it further: “To build something new from the ground up.” That same approach shows up in the dish most closely linked to him there: gegrillter Pulpo mit pikanter Inka-Sauce. Grilled octopus, a spicy Inka sauce, and a named plate give Hannes Reckziegel’s current role a concrete shape. With a career that already carried a Bavarian and regional focus at Schwarzreiter, the dish places his cooking firmly in the present tense of the Munich kitchen.
In Their Words “At the moment it is a demanding time, but one that is a lot of fun, because I can see that our team is growing together well and everything is moving in the right direction.”
Recognition
The most direct recognition attached to Reckziegel’s career is the head-chef title at GRETA OTO Munich, reached in 2024 after the Bogenhauser Hof and chef-de-cuisine steps that came immediately before it. It is a straightforward marker of progression, but the sequence matters: the path is specific, local, and easy to follow. His career is also defined by geography. Born in Mindelheim and advanced through Munich kitchens, Hannes Reckziegel has built a résumé anchored in named places rather than broad claims. The line through it is responsibility: a Young Bavarian cuisine note at Schwarzreiter, head-chef leadership at Bogenhauser Hof, chef de cuisine in 2024, and then the head-chef role that now defines his work.
Profile updated July 2026
FAQ
Asked of Hannes
What is Hannes Reckziegel's current role?
As of 2026, Hannes Reckziegel is Head Chef.
Where did Hannes Reckziegel train or study?
Hannes Reckziegel trained at Steigenberger Hotel Der Sonnenhof.
What is Hannes Reckziegel known for?
Young Bavarian cuisine that puts Bavarian and regional products at the center.
