Head Chef
Michael Bauböck
Head Chef, Steirereck im Stadtpark
- Discipline
- Head Chef
Portrait of Michael Bauböck
i. Biography
Training under Reinhard Gerer and Joachim Gradwohl gave Michael Baub the base line for a kitchen built on control, pace, and standards. Those early years set the terms of the work: technique first, repetition with purpose, and a clear understanding of what professional discipline demands. By the time he moved into one of Vienna’s most closely watched kitchens, the shape of the role was already clear. In 2023, he rose to work as Head Chef at Steirereck im Stadtpark in Wien, where precision, consistency, and imagination have to hold together on every service.
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At Steirereck im Stadtpark, the cooking is set up as a balance between modern technique and regional produce, with the quality produce of the Styrian region at the center of the plate. That framework is not presented as a split between old and new, but as a working method: keep the line clean, keep the references legible, and do not let either tradition or development flatten the other. Michael Baub puts it plainly: “To my mind a combination of both is what works best for us.” The result is a kitchen that treats Austrian cuisine as something to be carried forward by exacting work, not by slogans.
In Their Words “Without any innovations we stagnate, this would be the worst for our creativity and our mindset.” “We always work to be one step ahead without losing sight of our origins and our roots.” Read together, those lines describe a kitchen ethic that expects movement without confusion. Innovation is not treated as garnish; it is part of the operating standard. At the same time, origins and roots are not used as branding shorthand. They are the reference point that keeps the work from drifting off course.
Recognition
Three Michelin stars for Steirereck im Stadtpark place Michael’s work in a demanding tier where consistency is measured over time, not announced in a single service. For the kitchen, that recognition reads less like decoration than proof of control: the room expects a standard, and the standard has to hold. Within that frame, the method stays clear — advance the work, but keep it tethered to the foundation that made it possible.
FAQ
Asked of Michael
What is Michael Baub's current role?
Michael Baub is Head Chef.
Where did Michael Baub train or study?
Michael Baub trained at Reinhard Gerer and Joachim Gradwohl.
What recognition has Michael Baub received?
Three Michelin stars for Steirereck im Stadtpark (2025).
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The Sunday email
Read about chefs like Michael Bauböck in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.