Stowasser’s cuisine blends international inspiration with French roots. He creates dishes combining great density of flavour and culinary complexity with simple concepts and minimal fuss. Julian Stowasser makes gourmet food for the soul. Under his tutelage, the restaurant will start out serving menus of four and six courses. Guests will also be able to order dishes from them à la carte.

The Freising-born chef has stints in plenty of exciting establishments under his belt, including the Bareiss restaurant in Baiersbronn and a guest spot in Sydney at Tetsuya’s restaurant. From 2012 to2014, Stowasser was chef de partie in the Aqua restaurant at Wolfsburg’s Ritz-Carlton hotel. From 2014 to 2018, he was a sous-chef in the Atelier restaurant at Munich’s Hotel Bayerischer Hof, where the team earned three Michelin stars under head chef Jan Hartwig.

The Lakeside’s new man behind the stove will be assisted by his team, including sous-chef Marius Hummel, who he’s known for over a decade. Other team members include restaurant manager Michel Buder, head sommelier Stefanie Hehn and pastry chef Marco D’Andrea, who have supplied top-quality food and service since the hotel opened nearly two years ago.