Heinz Reitbauer

Restaurante Steirereck (Austria)

Heinz Reitbauer was born on the 23rd of August 1970 in Vienna.

His parents had opened the restaurant Steirereck in Vienna that same year. In homage to the Styrian roots of the Reitbauer family the restaurant offered regional delicacies. Exposed to these culinary influences from an early age Heinz developed a passion for cooking and the world of gastronomy. Having studied at the hospitality school in Altötting, Bavaria he served a year’s apprenticeship at his parents’ restaurant before completing his training at the restaurant of the Obauer brothers in Werfen.

Upon finishing his apprenticeship Heinz received the opportunity to learn for a year with Alain Chapel in Mionnay near Lyon.

Heinz continued his international experience one year later at Anton Mosimann’s in London. There followed stints at Joel Robuchon and Restaurant Laurent in Paris.

After Heinz’s return to his parent’s business in 1992 followed the acquisition of the farm and small country inn in the Reitbauer’s home community of Pogusch, northern Styria. After three years of intensive planning and building work the Steirereck Inn, Pogusch was opened in May 1996. Heinz was integral to the running of Pogusch from its inception until he assumed the responsibility of head chef at the newly reopened Steirereck in Vienna. His efforts were honoured with the Trophée Gourmet for best Austrian kitchen in 1999.

The steady rise of Steirereck from a simple city inn to one of the top culinary addresses in the country continues to this day. With the purchase and development of the old municipal dairy in Stadtpark and the subsequent relocation of the restaurant to its new premises in January 2005 a new page in the Steirereck history was written.

With the reopening of Steirereck, Heinz and his wife moved to Vienna, whilst his parents took over the running of the inn at Pogusch. Following the retirement of the long-standing head chef Helmut Österreicher from Steirereck in Vienna at the beginning of 2005, Heinz assumed the sole responsibility of head chef.

Currently Steirereck holds two Michelin stars, four toques from Gault Millau and was awarded the inaugural ‘Slow Food UK’ award in 2012.