Marco Müller

09.04.1970 in Babelsberg, D

1986-1988, Ufergaststätte, Potsdam

1988–1989, Restaurant Klosterkeller, Potsdam
1990–1991, Schlosshotel Gerhus, Berlin Grunewald
1991, Restaurant Kempinskigrill, Kempinski Hotel Bristol, Berlin
1993, Internship at Restaurant “Bamberger Reiter”, Berlin
1993, Zum Hugenotten, Hotel Intercontinental, Berlin
1994–1995, Grand Slam, Johannes King, Schlosshotel Grunewald, Berlin
1996, Altes Zollhaus, Berlin (Sous chef)
1997–1998, Imperial, Schlosshotel Bühlerhöhe (Sous chef)
1999–2001, Harlekin, Grand Hotel Esplanade, Berlin (Chef de cuisine)
2002, Continuing education
2003, Windspiel, Hotel Schloss Hubertushöhe, Storkow (Chef de cuisine)
Since 2004, Wein-Bar Rutz, Berlin (Executive Chef)

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Although everyone is capable of thinking, many are spared the trouble. (Curt Goetz)

2007, * Michelin Guide
2017, ** Michelin Guide
2020, *** Michelin Guide
1998, Prix Culinaire Pierre Taittinger: Best Meat Dish, 2nd Place
1998, Bocuse d'Or Germany, 3rd Place
2000, Rising Star of the Year, Der Feinschmecker
2010, 17 points in Gault Millau
2011, Berlin Master Chef
2014, Chef of the Month (April), Der Feinschmecker
Jury member on several committees promoting young culinary talent
In February 2013, the RUTZ wine list was voted the best Riesling list for 2013/2014.
In the same year, Gault Millau awarded the RUTZ wine list the title of Wine List of the Year 2014
50 and 100 Best Chefs Germany, Rolling Pin, 2016–2024
Chef of the Year 2018, Rolling Pin
2018, Best Innovation, Our Favorites by the Frankfurter Allgemeine Sonntagszeitung
2020: Green Award, Rolling Pin Awards
Top Chef of the Year, Schlemmer Atlas, 2021–2022
Top 10 Individual Style 2022, 2023, 2024, and 2025, Gusto
Top 10 “State of the Art”: Precision, Perfection, and Design, Gusto 2023
National Chef of the Year, “Our Favorites of the Year 2023,” Frankfurter Allgemeine Sonntagszeitung

Marco Müller's career path took him, among other places, to the Schlosshotel in Grunewald and the Grand Slam restaurant run by Johannes King (who now sets the tone on Sylt), the Imperial at the Schlosshotel Bühlerhöhe, and, in 2000, to the Harlekin restaurant at the Grand Hotel Esplanade, where Müller was named “Rising Star of the Year” by Feinschmecker magazine as head chef. In 2004, he succeeded Ralf Zacherl at the Rutz wine bar. The newspaper “Die Welt” named the Rutz, which Müller now runs as executive chef, Restaurant of the Year in 2007. That same year, he was also awarded his first Michelin star. In 2017, he made a major leap in the restaurant rankings, receiving his second star and 18 points from Gault&Millau. He always develops his creative ideas based on the ingredients themselves, placing them front and center and giving them new brilliance. In recent years, he has developed his own planting plans with farmers and works closely with farmers and livestock breeders who supply him with the region's finest produce.

The menu is distinguished not only by its quality and dedication to the products, but also by combinations that seem unusual at first glance. These are brought together in a unique and harmonious way. The flavor-driven cuisine at Rutz sets new standards and is polarizing.