Chef
Raik Zeigner
- Discipline
- Chef
- Based in
- Krakow am See, Germany
i. Biography
Coming Up
Kitchen formation started with training at Michael Laumen (2000), where Raik Zeigner’s record begins with handwork, structure, and the discipline of service. The next listed post, as a cook at Landhotel in Engadin, Switzerland (from 2003), placed that training in another setting, where season, climate, and hospitality shaped the daily demands of the job. Work as a cook in Tegernsee, Bavaria, Germany, continued the same accumulation: posts defined by place, product, and repetition rather than by spectacle. Across those chapters, the useful through-line is clear enough — classical repertoire, regional products, and a preference for new work only when the base technique can carry it.
Where They Are Now
Buying by season and supply sets the menu’s first limit. “Jetzt kaufe ich nach Jahreszeit und Angebot ein und viele regionale Produkte.” In trade terms, that means the work begins before prep: reading what is available, what is in condition, and what belongs in the kitchen at that moment. The French foundation gives the product a working architecture, so the plate can stay clear rather than crowded. Grilled scampi with white bean purée gives the method a concise example. The dish was identified as the dish the Michelin critics found so good when he received his first star at age 22. It shows the same order he describes: secure handwork, then composition. Grilled scampi brings direct heat and immediacy; white bean purée supplies body and softness; the plate depends on balance rather than excess.
Signature
Raik's signature dishes include Valrhona nougat dessert. In this kitchen’s register, the dessert reads as a controlled finish built around a named ingredient and a clear idea of richness. Its place in is consistent with the savory work: recognizable product, disciplined construction, and no need to obscure the main line of the dish.
Honors
Raik Zeigner has received Michelin Guide — One Michelin star for Ich weiß ein Haus am See (2007). Raik's honors include One Michelin star for Restaurant „Ich weiß ein Haus am See“ (2007), 16 points for Restaurant „Ich weiß ein Haus am See“ (2021), Three Feinschmecker F (2021), 14 points for Restaurant „Ich weiß ein Haus am See“ (2006–2013), and 15 points for Restaurant „Ich weiß ein Haus am See“ (2014–2020).
Profile updated July 2026
FAQ
Asked of Raik
What is Raik Zeigner's current role?
Raik Zeigner is Head Chef.
Where did Raik Zeigner train or study?
Raik Zeigner trained at Michael Laumen.
What recognition has Raik Zeigner received?
One Michelin star for Restaurant „Ich weiß ein Haus am See“ (2007).
