Michael Rieser

The Honours

The Michelin Bib Gourmand for Promessa arrived in 2024, then appeared again in 2025. For Rieser, the repeated recognition is the clearest public honour attached to his current role in Eersel. That kind of accolade suits the way he talks about cooking. He has said the kitchen prioritizes regional products, a phrase that matters most when it is read beside his own early memory of food: "I grew up on a mountain farm in the Zillertal, therefore from an early age familiar with good products and foods." The award does not need extra decoration. Two Bib Gourmand years, named to the same venue, are enough to show that Promessa has drawn Michelin attention in consecutive seasons.

The Craft

Rieser’s cooking is tied to place before technique. The regional-products principle is not presented as a slogan; it sits naturally beside the childhood he describes in the Zillertal, where family cooking shaped his sense of flavour. "My grandmother always cooked for us children there and she gave us great taste experiences." At Post Lech, Austria, his specialty was alpine cuisine with Japanese and French influences. In that kitchen, he gave alpine cooking fresh momentum through those influences while keeping the product-first emphasis at the centre of the work. There is also a direct hospitality note in his own words: "It should simply feel like home to everyone here." The sentence is unadorned, and that is its strength. It connects the farm, the family table, the regional ingredient, and the professional kitchen without turning them into theatre.

The Career

Rieser’s professional path includes a 2023 post as executive chef at Post Lech, Austria. That role is the dated point in his career arc before the current Promessa chapter, and it carries the clearest statement of his specialty: alpine cuisine with Japanese and French influences. The move from the Austrian alpine context to Eersel gives his biography a precise geography: the Zillertal childhood he recalls, the Lech executive-chef role, and the Dutch kitchen now associated with his name. Across those places, the constants are product, taste, and a preference for cooking that feels close to its origins.

In Their Words “It should simply feel like home to everyone here.”