Julian Stieger

The Climb

A kitchen progression through Landhaus Bacher, Weindlhof, Le Ciel, and Steirereck gave Julian Stieger the base work of high-end service: pace, repetition, precision, and the ability to keep the line steady under pressure. The move to Eleven Madison Park in New York, USA extended that training into a different scale, while later work as chef de partie at Geranium in Copenhagen, Denmark, until 2022 added another layer of discipline to the same craft. In each house, the lesson is the same: fine dining rewards control, endurance, and clean execution when the room fills and the tickets stack up. At Rote Wand Chef’s Table, Julian Stieger’s current role is about holding a kitchen together in a setting that asks for constant attention. Head chef is a title that reads as authority, but the actual work is timing, concentration, and stamina across service, with the mountain season setting the tempo rather than softening it.

Today

The clearest evidence of Julian Stieger’s palate is in what he chooses to eat, not just what he cooks. Asked about Vienna, he pointed to DiningRuhm in Vienna-Wieden, and named the Ruhm brothers for doing international Asian cuisine well. That kind of remark comes from someone who still reads restaurants as a working cook does: by the standard of technique, consistency, and the pleasure of a meal that is simply well made. Rote Wand Chef’s Table sets a particular pressure on the work. At altitude, with the season moving and the house full, the kitchen has to stay disciplined and even. The setting may be expansive, but the craft remains narrow and exact: service, timing, and the ability to keep the pass under control when the dining room is busy.

In Their Words “The brothers Ruhm do this really well, and it is a pleasure to be able to enjoy international Asian cuisine in Vienna.”

Career - Head Chef — Rote Wand Chef’s Table, Lech, Austria - worked at — Landhaus Bacher - worked at — Weindlhof - worked at — Le Ciel - worked at — Steirereck - worked at — Eleven Madison Park, New York, USA - chef de partie — Geranium, Copenhagen, Denmark (until 2022)

Recognition

The awards record for Julian Stieger sits in the usual formal language of restaurant assessment: MICHELIN Young Chef Award (2025), 2 Michelin stars, 18.5 GaultMillau points and 4 toques, and Falstaff 98 points. Taken together, they mark a cook whose path has run from Austrian kitchens through New York, USA and on to Geranium in Copenhagen, Denmark, until 2022, before becoming head chef at Rote Wand Chef’s Table. The recognition tracks the work: measured, controlled, and built on the kind of repetition that lets a kitchen stay sharp under pressure.

FAQ What is Julian Stieger's current role? Julian Stieger is Head Chef. Where did Julian Stieger work before? Earlier in their career, Julian Stieger worked at Landhaus Bacher, Weindlhof, and Le Ciel. What recognition has Julian Stieger received? MICHELIN Young Chef Award (2025).