i. Biography
As Executive Chef at Landgasthof zum Müller in Ruderting, Germany, Marcel von Winckelmann treats hospitality as a service discipline that starts before the first plate leaves the pass. The room, the pacing, the wine, the non-alcoholic drinks, and the conversation are all part of the same table-side structure. “Our goal is to create a relaxed, warm atmosphere in which the joy of good food, excellent wine, non-alcoholic drinks, and interesting conversations takes center stage.” At Landgasthof zum Müller, that idea sets the tempo: measured, attentive, and built to keep the dining room at ease.
The Climb
The Executive Chef title at Landgasthof zum Müller names Marcel von Winckelmann’s current position, but the work behind it reads as craft progression rather than performance. Responsibility, precision, and a steady hand in service define the shape of that progression. In Ruderting, Germany, the kitchen and the front of house are joined at the same threshold, and von Winckelmann’s role is to keep both working in step.
Today
At Landgasthof zum Müller in Ruderting, Germany, von Winckelmann cooks with the season first and the market second, letting ingredient quality set the frame. “Our menu is oriented around the seasons and the best available ingredients in outstanding quality.” That is a narrow brief by design: timing, restraint, and attention to what ingredients can do without being pushed past their best use. The kitchen sits within Bavarian regional cooking, with Mediterranean influences extending the register beyond the local base. Marcel von Winckelmann’s specialty is not a fixed dish list but Regional Bavarian cooking with Mediterranean influences, composed from what is available at its best moment. The method is flexible, but the discipline is clear: work with the season, not against it. Service remains part of the same practice. “Our personal service is especially close to our hearts.” In von Winckelmann’s kitchen, that means the meal is considered alongside wine, non-alcoholic drinks, and conversation, so the evening reads as a single, ordered experience rather than separate parts. The craft here is not only what reaches the table, but how it is carried there.
In Their Words “Our goal is to create a relaxed, warm atmosphere in which the joy of good food, excellent wine, non-alcoholic drinks, and interesting conversations takes center stage.” “Our menu is oriented around the seasons and the best available ingredients in outstanding quality.”
Recognition
The career markers attached to von Winckelmann are kitchen titles: Küchenchef in 2021, Chef de Cuisine in 2024, and his current role as Executive Chef. Taken together, they trace a path within one named house, with region, season, and service staying constant as the work moved upward through responsibility.
Profile updated July 2026
FAQ
Asked of Marcel
What is Marcel von Winckelmann's current role?
As of 2026, Marcel von Winckelmann is Executive Chef.
What is Marcel von Winckelmann known for?
Regional Bavarian cooking with Mediterranean influences.
What recognition has Marcel von Winckelmann received?
Koch des Jahres, 3rd place (2023).
