Simon Lang

Coming Up

At the core of Simon Lang’s cooking is a simple discipline: good, fresh produce sets the terms, and the kitchen’s job is to respect them. Since 2016, as Executive Chef of Sartory in Augsburg, he has worked in a French framework with a Mediterranean twist, keeping the focus on product, technique, and a plate that reads clearly rather than heavily. His career was built through a sequence of exacting kitchens, each one adding pressure, repetition, and control to the same set of standards. Work as chef at Feinkost Käfer was followed by chef positions at Lenbach Palais, Südtiroler Stuben, Landhaus Nösse, Landhaus Stricker, and Bayerischer Hof in München. Across those addresses, the through-line is consistency: a sharpened sense of timing, structure, and restraint. Since 2016, Simon Lang has also served as Executive Chef of Hotel Maximilian's and Executive Chef of Sartory Restaurant, both in Augsburg. In those roles, his name is tied to a kitchen language built on coherence rather than excess, where technique is meant to disappear into the result and the finish stays composed.

Where They Are Now

The current shape of Simon Lang’s cooking begins with freshness and ends with control. French cooking provides the base; Mediterranean accents keep the work bright and direct. The stated priority is product, and the rest of the kitchen follows from that order. That approach gives his plates their discipline. It leaves room for the chef’s hand without turning the ingredient into something unrecognizable, and it explains why his work reads as measured, personal, and steady. In a field that rewards precision, he has built his reputation on consistency and restraint.

In Their Words “I became a chef because I am fascinated by the interplay of the highest-quality products, craftsmanship, and creativity.” “The most important thing in cooking for me is good, fresh produce—they are the basis for everything.”

Honors

Simon's honors include Michelin Star.