Trust in our own skills. The art of simplicity, the courage to be creative, with a sense of what is important. In the conviction of working with the right producers. Gladly from the region. Always seasonal.
Manuel
Reheis
Head Chef
Enthusiasm | Indulgence
… gives the Broeding its unadulterated taste and perfect craftsmanship. His cooking reveals the essence of products, they are the focus of his work. He is passionate about regional ingredients, looks for
hidden pleasures with products that he has got to know and tried himself. Full of courage and enthusiasm for new unusual combinations of flavours, he strives to present the authenticity of every single product. From a culinary perspective, he looks for little tucked away roads off the beaten track that sometimes take him to his final destination via a few detours. At the end, he finds unique | fresh | tasty highlights.
Gottfried
Wallisch
Founder
Experience | Development
… he founded the Broeding 25 years ago and has protected it from standing still in any shape or form. Turned it into a place that reinvents itself time and time again and yet has also never changed.
As a sommelier, his specialism is Austria’s wines, which still give the restaurant its distinctive profile today. There is a lot to discover, which is why you can find him at winemakers, in vineyards as wine is so much more than just a suitable accompaniment to food. He knows the stories behind the wine, the winemakers’ faces and therefore brings the origin of every wine to life in the glass. Just like all independent | sensual | sensuous relationships that food and drink can actually enter into.
Mihail
Cusmin
Service
Openness| FUN
... strengthens our service team - he is a career changer who helped out in cafés and bars as a teenager and then decided at the age of 24 to fully immerse himself in the catering industry.
He has worked in different areas with different concepts, such as Kleinschmecker, Hoiz, Lea Zapf. Ory Bar, Bar Garçon.
This has given him a wealth of experience that he incorporates into his work. This also includes the topic of sustainability in ...
... bars in night catering.
He used a two-year break from catering in an agency to pause for a moment and realign his future career.
And he made a conscious decision to work in service at Broeding because he found a harmonious and unconventional team here, where he comes into direct contact with the guests, receives new input every evening, and has variety and diversity.
Of course, Micha is also a foodie, loves to cook and is enthusiastic about immersing himself in the Broeding kitchen and wine world. His relaxed, open and approachable manner brings joy and happiness to the team and guests alike.
Michael
Razfar
Sommelier
Harmony | Organisation
… is the typical Bavarian with Iranian roots in the team. The qualified business engineer is an organisational all-round talent who can
fill in | take over | moderate anywhere. With his love of wine, he’s in just the right place at the Broeding. He’s the communicative one, he really enjoys large tables in restaurants - often a challenge for service. Michael makes everyone feel as if they are getting a personal service, however large the group is.
Michael
Wendlinger-Iwan
Service
Action | Imagination
… is a valuable enrichment to the Broeding team. As he creates the non-alcoholic drinks to accompany the food in the restaurant -after several years as a barkeeper and co-manager of the legendary Iwan’s Bar in Munich. Besides his excellent non-alcoholic drinks creations, he supports his colleagues and fills in anywhere urgent help is needed.
Fast | skilful | helpful. When he’s not on the road as a long-distance runner or climbing with the Huber brothers. As standing still is not his thing.
Louis
Knetsch
Apprentice
Prudence I Calmness
... Louis has been with us at Broeding since February 24 for his training as a restaurant and event catering specialist. And has a lot of input to process on several levels. Behind the scenes, he is responsible for preparing the tables and topping up the drinks. And then there's the evening service and liaising with the guests. He gets the necessary information from his colleagues in the kitchen before serving and announcing the food.
He comes from Munich and is open to culinary discoveries, both on the plate and in the glass. He loves lasagne and casseroles, which he also prepares himself. With his conscientious, level-headed nature, Louis will fit perfectly into our team. We love working with Louis.
Stefan
Weis
Chef
Vegetarian | Concentration
… is probably the only chef in Munich who works with meat but follows a purely vegetarian diet himself. Not a contradiction for Stefan.Calm and concentration are his strengths, which are important in the fairly small kitchen at the Broeding.
Quiet | concentrated | focussed. He is often referred to as “a rock” in stressful situations. His passion: grinding knives until they’re really sharp.
Alex
Kühn
Chef
Authentic | Hot
… was the first apprentice at the Broeding. Following several other positions, he came back here again. And has now been at the restaurant for 15 years.
In terms of cooking he likes things meaty | spicy | unusual and is also known to drink fish sauce for breakfast now and again. A chef’s most important tool? His knife. Not surprising that Alex is into Damascus steel.
Timo
Röpke
Chef
LIGHTNESS I PASSION
...many stations, different functions, one goal. Timo Röpke appreciates a no-frills, fish-based cuisine. Both as a restaurateur, host and chef. Born in Munich, he did not complete his training as a chef at the Hotel Königshof. After training as a businessman in a Munich personnel and event agency, he gained experience as an event manager, bartender and chef de rang in Munich and on the Côte d`Azur.
He started his own business with his wife Jessica in 2008 - initially with the "Seehaus Feldmoching", then for 8 years with the "Schloßrestaurant Bellevue" in Oberschleißheim. Timo, who taught himself to cook as a self-taught chef, has collected awards with his light, French-inspired cuisine centred around fish. These include Falstaff, Guide Michelin, Schlemmer Atlas, Pellegrino... As head chef at a fish restaurant in Starnberg, Timo can continue to live out his style of cooking. Focussing on the product, he creates surprising and varied dishes and was named one of the 12 best fish restaurants in Germany by Feinschmecker in 2018. Then a new direction for the new addition to the family - until recently in a fish shop with a restaurant and sushi bar in the east of Munich. And now everything fits together, broeding has always been the focus, finally back in the kitchen, but with as much freedom as possible. And the fish naturally gets special attention from Timo.
Daniel
Pietsch
Chef
New Wave | Tradition
...runs on two tracks. Because Daniel started with graphic design. As such, he was supposed to help Manuel with a project. The design project came to nothing - instead, a trial day in the kitchen, and "Let's see if you can hold a knife" turned into a cookery apprenticeship at Broeding. That was over 15 years ago. Since then, Daniel has worked in various Michelin-starred kitchens.
He has sharpened his knives at home and abroad. Most recently, as a saucier and fermentation master, he accompanied the launch of the Nuremberg restaurant "etz" to its two Michelin stars.
Benny
Darchinger
Sous Chef
New School I Creativity
As a chef, Benny Darchinger has already made several stops in the kitchen, becoming more and more focused and carving out his own style.
He has worked with Paul Ivic in Vienna, among others. He spent three years as sous chef at Tian in Munich, the only purely vegetarian restaurant in Germany with a star, and was also awarded a newcomer award by Gault Millau in 2022.
Benny uses ...
... the full range of vegetables and herbs in his vegetarian and vegan cuisine.
Processing from the leaf to the root, seasonal, regional and always with a surprising twist.
We are delighted to have this culinary enrichment in our kitchen and an incredibly likeable colleague in the team.
Margarete
Haller
Trainee chef
Motivation | Openness
.. Margarethe has been with us at Broeding since the beginning of 2024, as a trainee chef. And as the youngest member of our team, she is very curious and open-minded. She comes from the Haller family of butchers near Murnau, who also run a small catering business - and was interested in cooking from an early age. Margarethe's first contact with broeding was during a visit to our restaurant with her father. And then decided to do an apprenticeship as a chef here.
For Margarethe, Broeding is a place where you are welcome, both as a guest and as an employee. Where does she see herself in the future? Perhaps in Michelin-starred gastronomy, but definitely in a business similar to Broeding with a focus on the best products. What a lovely compliment.
We are delighted to have Margarethe in our midst.
Sabine
Jäger
Service
Experience I Heart and soul
..... is passionate about working with guests, and after her first few days in our restaurant it was already clear how well she would fit into our team. She is a trained restaurant specialist, came to Munich from Amberg in 2007 and has worked in various restaurants in Munich in the bar or in service, in Acquarello, Käfer Stammhaus, Lenbach, Blauer Bock, in Cafe Neuhausen as assistant to the management and several more. So I have a lot of experience in this industry.
After a ...
... brief excursion into the wine trade, Sabine returned to the restaurant business. Different guests all coming together at one table, food and drink as a connection - that's what service is all about for Sabine. She particularly loves culinary contrasts, caviar with beer, meatballs with champagne. She will leave everything for a good risotto - cooked by her husband. Her mother's roulades are her favorite comfort food.
She prefers to pour herself a glass of Riesling and anything that bubbles, and she prefers to pour herself a glass of Riesling and anything that bubbles
Marlene
Groß
Trainee chef
Curiosity | Enthusiasm
... didn't think twice after graduating from high school - she wanted to start an apprenticeship in the kitchen. Directly, without detours, because Marlene had known since kindergarten that she wanted to be a chef. Everyone in her family loves to cook, often together, and Marlene has been cooking with friends for some time now, where she can pass on her own enthusiasm. Because “food is great, food makes you happy”. At Broeding, Marlene feels ...
... like being part of an extended family and she sees the closeness in the kitchen as an advantage in her training. Here, people are quick to look over her shoulder, give her a helping hand and teach her a lot. She appreciates this family atmosphere at Broeding, as well as the contact with producers and the focus on seasonal and regional products. For the future, Marlene can imagine traveling to other countries and new cuisines as well as working on joint projects with other chefs. Anything is possible. We are delighted to have Marlene with her curiosity and enthusiasm in our team.
With the conviction of working
with the right producers. Gladly from the region.
Always seasonal.
Our Dorli
Braunvieh | Cheese | Culture
… Dorli lives in South Tyrol on Alexander Agethle’s Englhof farm. The two of them take care of the mountain cheese that is regularly the cheese course at Broeding with our label on it. A very special cheese and not just because it provides an intensive | spicy | full-bodied finish to our menu. It’s the story behind the cheese that makes it really exceptional. The Agethle family has lived on the Englhof for more than 200 years, it encompasses 10 hectares, 9 hectares of it grassland and 1 hectare of crops, everything is farmed organically. Agethle offers sponsorships for his cattle, you can adopt an animal for €500. This sponsorship is primarily ideal support for the business and a contribution towards strengthening organic farming in the Upper Vinschgau, Dorli’s home.
There is a certificate for the sponsored animal, you can visit it on the farm and taste the cheese of course. As if that’s not enough. Agethle has financed the rebuilding of his cheese dairy through the “Englhörner crowdfunding” project to make Dorli’s cheese even better. For an investment of €500 there were 110 so-called “Englhörner” that can be swapped for cheese. You get 200 grams of cheese per Englhorn, so 22 kilograms of the finest unpasteurised cheese per investment in total. The kind of project that really appeals to us. Taking responsibility together, indulging together. If you like the taste of Dorli’s cheese just as much and would like to be a sponsor, we will be happy to put you in touch with the Englhof.
Gardening
Freshness | Vitality
… the aim of our kitchen and our chefs is to prepare fresh and healthy food without long transported distances, intensive farming and insecticides for all our guests. In order to be able to select and decide how to grow our “greens” as much as possible ourselves, we grow our own vegetables. It was simply important to us to get vegetables that are as local | fresh | organic as possible. We have planted many old, low-yielding but all the more tasty varieties in the glasshouses. Since then, the tomatoes, courgettes, aubergines, peppers, chilli and many more have been grown by us in organic quality.
You can't get fresher and more seasonal ingredients.
