Heinz Reitbauer is an Austrian chef and patron of the well-known Steirereck restaurant in Vienna. His contemporary cuisine reinterprets Austrian tradition, emphasizing seasonal and local products, which has led his restaurant to achieve prestigious worldwide recognition.
Born August 23, 1970, in Vienna, Heinz Reitbauer comes from a family with deep roots in gastronomy and agriculture. His parents, originally from Styria, opened the Steirereck tavern in Vienna in 1970, creating an environment that combined a passion for cooking and a love of agricultural products.
At the age of 16, Reitbauer undertook studies at the hotel school in Altötting, Germany, followed by an apprenticeship in the kitchen of the family restaurant. He later refined his training by working with brothers Karl and Rudi Obauer in Werfen, where he gained a deep understanding of modern Austrian cuisine.
Between 1989 and 1992, Reitbauer expanded his skills by working with internationally renowned chefs such as Alain Chapel in Mionnay, Anton Mosimann in London, and Joël Robuchon in Paris. These experiences allowed him to develop a culinary vision that combines tradition and innovation.
In 1996, together with his parents, he opened Wirtshaus Steirereck Pogusch in the Styrian region, a restaurant with an adjoining inn that emphasized the use of local and seasonal products. The associated farm supplied much of the ingredients used in the kitchen, emphasizing the importance of sustainability and authenticity.
In 2005, Reitbauer took over the Steirereck in Vienna, moving the restaurant to the Meierei in the Stadtpark and succeeding Helmut Österreicher as chef de cuisine. Under his leadership, the Steirereck has won numerous awards, including three Michelin stars (2025) and placement among the world's best restaurants according to “The World's 50 Best Restaurants” ranking.
Reitbauer's culinary philosophy is based on a deep connection with nature and the Austrian territory. His cuisine is a contemporary reinterpretation of Austrian tradition, focusing on the use of local and seasonal ingredients. His innovative and respectful approach to cultural roots has helped redefine Austrian cuisine in the international culinary scene.
