Maximilian Moser
Our head chef at Gourmetrestaurant Aubergine
A star chef's journey through time
Clarity and determination not only characterise the art of cooking,
but also the career of Maximilian Moser.
By the age of 16, he had already made up his mind:
The restaurant kitchen is his world!
Maximilian Moser
born on 11/09/1985
"That's where I want to go. That's my world."
At the age of 16, Maximilian Moser began his training as a chef at the renowned Alois Dallmayr restaurant in Munich after discovering his interest in gastronomy during a school internship. Moser successfully completed his training there in 2004.
‘I felt at home here.’
Discovering new gastronomic concepts & constantly learning – Maximilian Moser worked at the five-star Biohotel Stanglwirt in Austria until 2005. He then worked for a year at the Sonne restaurant in Switzerland. He spent a further year at the Michelin-starred Aquarello restaurant in Munich.
‘Creative cookery combined with extraordinary creations’
In 2007, Maximilian Moser offered his services to the Hotel Vier Jahreszeiten Starnberg for the first time. He worked here as Chef de Partie until 2009 – at the tender age of 24.
‘You can learn something from every house, take it with you and get better.’
In the following two years, Maximilian Moser returned to Austria, where he worked at the five-star Dorint in Seefeld and the A-Rosa in Kitzbühl. He returned to Munich for the reopening of the four-star superior hotel Leonardo Royal in 2011.
"I was proud of my responsibility
- now as head chef."
In 2012, at the age of just 28, he returned to the Hotel Vier Jahreszeiten as head chef to utilise his accumulated experience in fine dining and the upscale hotel industry in Germany, Austria and Switzerland, as well as his master chef title … and transform them into culinary highlights with his own signature style.
‘I couldn't believe it - we are incredibly proud!’
His culinary skills not only impress the guests at the Aubergine – in 2014, Maximilian Moser succeeds in rising from a ‘gourmet restaurant’ to a ‘starred restaurant’.
