Max Natmessnig moves to Munich
It will be new and it will be different, but one thing will remain - Alois is a place of pure appetite for life in the heart of Munich. Starting October 20, 2022, together with the new Head Chef Max Natmessnig, Julien Morlat, restaurant manager and sommelier, and Bekah RobertsNatmessnig, who will complement the management team also as restaurant manager, will take their guests on a culinary journey. A highly anticipated reopening.
The biggest news: Alois has a new head chef - the reigning "Chef of the Year 2022," chosen by the Austrian edition of the gourmet guide Gault Millau, Max Natmessnig. The 34-year-old Austrian will create a completely new menu concept for Alois, which will surprise in many ways. In the future, guests will be spoiled with 18-20 smaller courses, where they will get their money's worth both culinary and visually. "Profound - yet approachable, product-oriented, international and full of flavor," is how the top chef describes his creations. Natmessnig skillfully combines local, international, but also Japanese ingredients. He pays special attention to his sauces, which satisfy with excellent flavors and refinement. The menu starts with a short product presentation: the guests will learn about the origin of the products, their quality characteristics as well as the special ingredients on the menu.
Max Natmessnig, born in Vienna in 1988, is considered one of Europe's greatest new talents. Before he became head chef at the various award-winning "Rote Wand Chef's Table" restaurant in the Schualhus (Vorarlberg, Austria) in 2017, he passed through various stations and learned from some of the best chefs around the world. After an internship at "L'Auberge de L'Ile de Barbe" in Lyon, he came to the "Steirereck '' in Vienna, then moved to the three-star restaurant "Oud Sluis" in the Netherlands. He then went to the USA to join Daniel Humm as sous chef at "The Nomad" New York. Natmessnig moved on to the "Chef's Table at Brooklyn Fare" New York, where he stood at the stove alongside Chef César Ramirez. Starting this October 2022, the Austrian-born Natmessnig will be the new head chef at Alois - Dallmayr Fine Dining Restaurant in Munich.
By request, the long-time restaurant manager and sommelier at Alois, Julien Morlat, will recommend an individual wine pairing to the menu or spoil guests with rarities from the restaurant's own wine cellar. Morlat can draw from a wine list made up of around 800 positions with a focus on Old World growths. Bekah Roberts-Natmessnig, also a professionally-trained chef, will from now on be responsible for the non-alcoholic beverage accompaniment (tea, infusion, juice, smoothie, shot, syrup, etc.). Additionally, she will also act as restaurant manager, completing the new three person management team of Alois - Dallmayr Fine Dining Restaurant.
"I am very much looking forward to being able to showcase my style of cooking at Alois. For me, all of my dishes have an implicitness, yet depth and should not seem forced at all. There are 18-20 courses that build harmoniously on each other - the guest should definitely feel full, but leave our restaurant with a feeling of lightness. Nothing stands in the way of a special evening in a relaxed atmosphere at Alois," says Max Natmessnig, describing his kitchen concept. "Of course, I am bringing the experiences I have had in my previous stations to the table. I stood among many other great chefs, in Austria, France, the Netherlands and the USA in internationally known top restaurants. Most recently, I was head chef in a great restaurant in Lech am Arlberg. Now I am here - in a place where you can find the best products in the world. We will use these in our kitchen and I am convinced that the guests will enjoy this to the fullest."