Dennis Quetsch has transferred to HIO

HILZHOFEN. Two exceptional culinary personalities are combining their experience, attitude and creativity: with Domenico Gigliotti and Dennis Quetsch, until recently head chef at Berlin's three-star restaurant Rutz, the fine dining restaurant HIO in Hilzhofen is establishing a new, high-calibre dual leadership in its kitchen management. The aim is to consistently develop the culinary identity of both chefs. Deeply rooted in the region and at the same time inspired by international haute cuisine.

Domenico Gigliotti is a fixture in Upper Palatinate gastronomy. He has been part of the MEIER kitchen team for over 20 years and has continuously developed through all stages – from young chef at HILZHOF to the role of head chef. Under his leadership, the cuisine is characterised by uncompromising respect for raw ingredients, deep ties to the region and sustainable values. His signature style stands for honest, sustainable cuisine with an uncompromising focus on product quality, origin and seasonality. The restaurant's own certified organic fields right next to the building, the consistent nose-to-tail processing of animals from species-appropriate free-range husbandry, including the restaurant's own cattle grazing opposite the restaurant, and a clear culinary philosophy characterise both MEIER and HIO.

In addition to consistent craftsmanship and sustainable responsibility, one thing above all else characterises his work: team spirit. Gigliotti attaches great importance to harmonious, respectful cooperation in the kitchen. An environment in which everyone can feel comfortable, develop and take on responsibility. This attitude is reflected in the consistency of the cuisine as well as in the atmosphere of both restaurants. Both MEIER and HIO have been awarded the Green Michelin Star with his involvement, and MEIER has repeatedly been awarded the Bib Gourmand.

"MEIER is my culinary home. This is where I learned, where I grew and where I was allowed to take on responsibility. It is important to me that cooking is teamwork. Only when everyone feels comfortable and works together respectfully can lasting quality be achieved. On the plate and beyond," says Domenico Gigliotti. After 20 years in the business, entering into this new dual leadership does not feel like a new beginning, but rather like a logical next step. Our cuisine has always been strong because it is honest. With Dennis's additional expertise and inspiration, we can take this honesty to the next level at HIO."

Dennis Quetsch, one of the most prominent figures in German haute cuisine, is coming to Hilzhofen. Born in Wiesbaden, he began his classical culinary training and gained early experience at Zum Krug in Eltville and Restaurant Schwarz in Heidelberg, among others, before moving to Berlin. Quetsch worked at Restaurant Rutz for more than a decade and played a key role in its development. He worked his way up from garde manger to patissier to sous chef
alongside Marco Müller and was appointed head chef in 2020. Under his culinary leadership, Restaurant Rutz has been consistently awarded
and so far only Berlin restaurant to be awarded three Michelin stars and the Green Star. A milestone in German gastronomy. Quetsch's extraordinary achievements, especially in patisserie, have been recognised on several occasions: in 2019, he was named "Patissier of the Year" by the FAZ, followed in 2025 by an honour from the Gault & Millau restaurant guide. His precise, original dessert creations using ingredients such as spruce needles, yarrow and dill were highlighted.

"The Rutz has shaped me over many years. Earning and maintaining three Michelin stars is teamwork at the highest level. I am now consciously bringing this experience to an environment that stands for values that are extremely important to me: origin, sustainability and harmony," explains Dennis Quetsch. "What convinces me about HIO is the clarity of the idea: our own farm, uncompromising product quality and hosts who show attitude. Together with Domenico, we want to further develop this identity." The new dual leadership combines regional depth with experience from top-class cuisine, opening up new perspectives for the gastronomic offerings in Hilzhofen. Together, Gigliotti and Quetsch are pursuing the goal of further developing the culinary DNA at HIO without losing sight of the respective identities of the establishments. "With Domenico and Dennis, we are creating an extraordinary combination of regional depth and international excellence," say Claudia and Michael Meier. "Both share our values of quality, sustainability and the power of a harmonious team." For guests, this results in an authentic and sophisticated dining experience: cuisine with attitude and depth. From the field to the plate and firmly rooted in its origins.