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.
Matthias
Hegele
Sommelier
Curiosity | Excitement
… bringt sein Wein-Wissen behutsam mit den Vorlieben des Gastes in Einklang, er stellt eine eigenständige Weinbegleitung vor, die den persönlichen Geschmack des Gastes mit einbezieht. In der Küche lässt sich Matthias von den Komponenten der
Gerichte inspirieren. Seine Speisenbegleitung spannt den Bogen, der sich über den Abend erstreckt, und die Gerichte entweder befeuert oder mit ihnen in Diskussion tritt. Souverän I ruhig I fokussiert in seiner Arbeit, ist Matthias ein absoluter Genussmensch, der das Broeding bereits als Gast sehr geschätzt hat, und sich mit dem Wechsel als Gastgeber nun seinen Wunsch erfüllt hat. Und was kommt bei Matthias privat ins Glas? Er ist Fan von gereiften Weinen, deutschen Rieslingen und den Weinen der Steiermark.
Michael
Razfar
Service
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.
DanielPietsch
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.
Zurück in München rückten für Clemens heimische Produkte in den Fokus, die er jedoch in ungewöhnliche Zusammenhänge setzt, mit frischen Kräutern und Gewürzen neu interpretieren will.
Kreativ sein, sich mit den Kollegen austauschen und dabei Neues entdecken, gleichzeitig sich selbst einbringen, Impuls geben können. Das alles macht für Clemens die Arbeit im Broeding aus, deshalb ist er hier genau richtig.
Margarete
Haller
Apprentice
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.
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.
