Munich is getting a new star chef. Rosina Ostler will succeed top chef Max Natmessing in Dallmayr’s gourmet restaurant Alois. He said goodbye to the two-star restaurant at Marienhof in the summer after just nine months. Rosina Ostler is 31 years old and born in Munich. Most recently, she was chef de cuisine at the Maaemo restaurant in Oslo, which has three Michelin stars.
The race to the stars in the city is in full swing. There have never been as many excellent top chefs in Munich as there are at the moment. Proud menu prices of around 300 euros per person, excluding drinks, are almost standard in the established establishments, and the competition for well-heeled gourmets is fierce. Natmessing achieved two stars in the Michelin Guide and four toques in the Gault&Millau in record time. The Austrian chef has now taken over the kitchen management at Chef’s Table at Brooklyn Fare in New York. Sunny and Florian Randlkofer, the managing partner of Alois Dallmayr KG, therefore had to search again in order to be able to continue playing in the top league with the Restaurant Alois.
Recently at the champagne reception at Dallmayr: Florian Randlkofer (from left) with Irina Kull, his wife Sunny Randlkofer and restaurateur Rudi Kull.
(Photo: Robert Haas)
Rosina Ostler, whose Instagram account goes by “Food is my universe,” studied at the University of Gastronomic Sciences in Polenzo, Piedmont, Italy. In 2015 she acquired a master’s degree in “Food Culture and Communications” there and learned from the ground up. For example, through internships with star chefs such as Martin Fauster (former Königshof) or Tanja Grandits (Restaurant Stucki). She then completed classical training as a chef at the Hotel Traube Tonbach. She later worked for Torsten Michel in the three-star restaurant Schwarzwaldstube and in the restaurant “einsunternull” in Berlin. In 2021 she moved to the Maaemo restaurant in Oslo, and as head chef at its sister restaurant Mon Oncle, she was awarded a Michelin star in 2022.
“I’m looking forward to becoming part of the Alois team and surprising our guests with new taste experiences. Together with the existing, talented team, I will implement my idea of innovative cuisine,” says the 31-year-old from Munich. “With Rosina Ostler we have not only gained an outstanding chef, but also a personality who shares our gastronomic vision,” says Florian Randlkofer. She has the courage to use strong flavors and a keen sense for exciting combinations. Miguel Marques, who took over the kitchen management on an interim basis, will become sous chef. Julien Morlat remains restaurant manager and sommelier.
One goes, the other comes: women are still represented significantly less often in top restaurants than men. In May, the city lost a star chef in Virginie Protat, head chef at Tantris DNA. The Frenchwoman had returned to her homeland and had previously taken over management of the restaurant area following the general renovation of the legendary gourmet restaurant. Maike Menzel, who won a star in the Schwarzreiter restaurant at the Four Seasons Hotel in 2018, did not return there after her parental leave.
Rosina Ostler is now in good female company in the circle of Munich’s top chefs with Sigi Schelling, former sous chef of Hans Haas at Tantris, who has established herself with her own restaurant in the Werneckhof and has been awarded a Michelin star. And in the Les Deux restaurant on Maffeistrasse, Nathalie Leblond is at the professional stove. She shares a star with her colleague Gregor Goncharov.