About me
Simon Riedl. Private chef from Munich.
I cook because I want to make people happy. The best moment is when guests notice that their expectations have been exceeded.
Career
From fine dining to my own stove
I trained as a chef in fine dining. The years in Switzerland shaped me most: in renowned restaurants in Ascona, St. Moritz and Arosa I refined my craft.
My cooking is French-Mediterranean: clear sauces, precise craftsmanship, lots of fresh vegetables, herbs and good olive oil. Add strong Italian influences, because my mother is Italian. Fresh handmade pasta simply belongs to it.
Back in Munich I took charge of the executive kitchen of HypoVereinsbank, where training young talent was close to my heart. As catering and events chef I learned how to run large and small events smoothly.
Since 2021 I have been a self-employed private chef. I cook for families, friends and companies, at home, in the office, in a venue or on holiday, in Munich and worldwide. Restaurants, hotels and caterers also book me as a freelance chef.
Milestones
At a glance
- TrainingTrained as a chef in fine dining, later master chef (IHK)
- SwitzerlandRenowned restaurants in Ascona, St. Moritz and Arosa
- HypoVereinsbankChef in charge of the executive kitchen, training young chefs, later catering and events chef
- Since 2021Self-employed private chef and freelance chef, based in Munich, cooking worldwide
My cuisine
Fresh, regional, with a signature
I love new culinary trends and combine them with classic craft. I make pasta by hand, reduce my own sauces and plate every dish like in a restaurant. My motto: the secret ingredient is amore.
Beyond the kitchen
Cooking videos and martial arts
On Instagram at @simons.kitchen_club I share recipes and insights into my kitchen. To balance things out I train kickboxing and Muay Thai. The discipline from the ring helps at the stove when every minute counts.
Let’s get to know each other.
Tell me about your occasion. I look forward to accompanying you on your next culinary adventure.