Service and sommellerie double tops at Tantris

MUNICH. The Tantris Maison Culinaire is reorganising its staff and relying on experienced dual leadership in service and sommeliery. New to the team are Lukas Reitzenstein as Restaurant Manager at Tantris DNA and Ilka Seitner and Noris F. Conrad as Sommeliers, who are strengthening the establishment in central positions. Jenny Lang and Maximilian Sierk-Paul have already been appointed as restaurant managers at the Tantris restaurant in 2024.

Lukas Reitzenstein will take over the position of Restaurant Manager at Tantris DNA (1 star Michelin Guide) with immediate effect. He has already gained a great deal of experience as a trainee and assistant restaurant manager at Hotel Traube Tonbach and as Chef de Rang at Restaurant Alchemist in Copenhagen (2-star Michelin Guide) and will in future be responsible for organisation and guest service at the à la carte restaurant Tantris DNA, which focuses on classics from the 50-year history of Tantris.

New dual leadership in the sommellerie

Tantris Maison Culinaire is also relying on a dual leadership in the wine department. From September 2025, Ilka Seitner and Noris F. Conrad will be jointly responsible for the two restaurants and the Tantris bar.

• Ilka Seitner has worked at the Schwarzwaldstube (3-star Michelin Guide) under Stéphane Gass and at the Hotel Traube Tonbach as Assistant Head Sommelière. As Head Sommelière for Jan Hartwig (3-star Michelin Guide), she has already had the opportunity to familiarise herself with Munich. Most recently, she worked as a sommelière at the 2-star restaurant Alchemist in Copenhagen. Ilka Seitner thus brings with her an extraordinary amount of experience in starred gastronomy.

• Noris F. Conrad was most recently Head Sommelier at the two-star restaurant The Jane in Antwerp and completed Andreas Caminada's renowned Scholar Programme, which included stints at top establishments such as the Obauer restaurant and as Assistant Sommelier at Hapag Lloyd on the MS Europa 2.

The Tantris Maison Culinaire is thus continuing the restaurant's long tradition of sommeliering and is relying on young, international expertise that complements each other perfectly in the duo: "We are delighted to bring our international experience to the table and to continue to strengthen the focus on an exquisite and mature wine selection from Burgundy and Germany at Tantris ," say Ilka Seitner and Noris F. Conrad.

Dual leadership of the service management at Restaurant Tantris

Since 2024, two experienced employees have taken over responsibility for the menu restaurant at Tantris (2-star Michelin Guide) as a well-rehearsed management duo.

• Jenny Lang began her career at Tantris in 2020 and has held numerous positions in service since the restaurant reopened - from Demi Chef de Rang to Maître and Deputy Manager. She is very familiar with the establishment and, with her experience in service, her professionalism and her distinctive host qualities, she embodies exactly what Tantris has stood for for decades. Since 2024, she has been leading the service team as Restaurant Manager together with Maximilian Sierk-Paul.

• Maximilian Sierk-Paul has been part of Tantris since 2020 and has many years of experience in Munich's catering industry. After his first steps at the Mandarin Oriental and The Charles Hotel, he managed the Salt restaurant, among others, before moving to Tantris. With his expertise in event management and hosting skills, he is an ideal addition to the service management team.

"We are looking forward to continuing the hospitality we practise at Tantris and to representing the service at the Tantris restaurant together." - Jenny Lang & Maximilian Sierk-Paul

With these new appointments, the Tantris Maison Culinaire is reaffirming its claim to offer guests an incomparable experience - characterised by the highest quality of service, outstanding wine accompaniment and genuine hospitality.