Richard Hessl

Career Hotel Schloss Seefels in Pörtschach am Wörthersee, Austria has been the working frame for Richard Hessl’s career, and that continuity shows in the kitchen’s rhythm. He first held the post of chef de cuisine before moving into the Executive Chef role, a progression that reflects time on the property rather than a short climb through it. The length of that tenure is part of the story: daily service, changing menus, and the discipline required to stay with one house long enough to understand its habits from the inside. As Executive Chef, Hessl leads a kitchen shaped by long familiarity with the hotel and its setting. The work depends on command, but also on the kind of continuity that only comes from years in place. At Hotel Schloss Seefels, his position is built on accumulated service, with the demands of chef de cuisine and Executive Chef both part of the same sustained run.

At a Glance Hotel Schloss Seefels is the constant in Richard Hessl’s profile: he has remained with the property through a long tenure that began as chef de cuisine and continued into the Executive Chef role. His career there now spans close to two decades. That length of service gives his place in the kitchen a specific weight — the memory of seasons moving through the same rooms, and the expectation that comes with being the person at the center of the operation.

Signature

Richard Hessl’s signature dish includes Seefels Egg. In a profile tied so closely to one hotel, a dish like this does more than appear on a menu. It links the chef’s name to the property’s identity and gives the kitchen a recognizable point of reference.