i. Biography
Before Hermann Poll took over as Head Chef at Romantik Hotel Im Weissen Rössl in St. Wolfgang im Salzkammergut, Austria, in 2016, the work had already been teaching him inside the same house. Born in Germany in 1988, Poll’s training was built through progression rather than reinvention: the pastry bench, the hotel kitchen, and the same address repeated over time, each step adding responsibility without cutting the line to what came before. In that kind of structure, discipline is not abstract. It is daily repetition, continuity, and the slow accumulation of trust.
Coming Up
Hermann Poll began his career as Konditorlehrling at Hotel Im Weissen Rössl in St. Wolfgang am Wolfgangsee, Austria (2009–2011), where pastry became the first field that defined his professional practice. He then moved through Romantik Hotel Im Weissen Rössl in St. Wolfgang am Wolfgangsee, Austria (2011–2016) as Commis de Patisserie / Demichef de Patisserie / Chef de Partie / Sous Chef, advancing through a single kitchen in stages. Each role expanded his remit, widening his view of service and showing how pastry and savory work hold a kitchen together.
Where They Are Now
Since 2016, Poll has led the kitchen as Head Chef at the St. Wolfgang hotel. That position grew directly out of the years he spent learning in the same environment, so the current kitchen reads less like a departure than a continuation. The coherence comes from that continuity: pastry and savory are not separate silos, but parts of one working system, and his route through both has shaped the way he leads. His own words make that connection plain: "For me, it is extraordinarily enriching and inspiring to be at home in both areas. There are exciting possibilities for new flavor compositions here." Read as craft rather than sentiment, the line points to a practical advantage: familiarity with both sides of the kitchen creates room for combinations that a narrower training path might miss. In Poll’s case, continuity has not limited the work; it has given it structure.
In Their Words “For me, it is extraordinarily enriching and inspiring to be at home in both areas. There are exciting possibilities for new flavor compositions here.”
Honors
Hermann's honors include Gault Millau: 3 Hauben und 15 Punkte (2021).
Profile updated July 2026
FAQ
Asked of Hermann
What is Hermann Poll's current role?
As of 2026, Hermann Poll is Head Chef.
Where did Hermann Poll work before?
Hermann Poll's earlier career included Hotel Im Weissen Rössl and Romantik Hotel Im Weissen Rössl.
What recognition has Hermann Poll received?
Gault Millau: 3 Hauben und 15 Punkte (2021).
