Maximilian Moser`s CV

"This is where I want to be. This is my world."

Maximilian Moser began his training as a cook in the prestigious Munich establishment Alois Sallmayr after he discovered his interest in gastronomy during a school internship.  He successfully completed his apprenticeship in 2004.

"This is where I feel good."

Discovering new gastronomic concepts & continuing learning – Maximilian Moser was employed in the five-star Biohotel Stanglwirt in Austria until 2005. After that he worked for one year in the Restaurant Sonne in Switzerland. He spent the following year in the distinguished Restaurant Aquarello in Munich, which has one Michelin star.

"Creative culinary arts combined with unusual creations"

Maximilian Moser began working at the Hotel Vier Jahreszeiten Starnberg in 2007. He was Chef de Partie until 2009 – at the young age of 24.

"In every establishment you can learn something, take something away and get better."

Maximilian Moser returned to Austria and spent the following two years in the five-star establishments Dorint in Seefeld and A-Rosa in Kitzbühl. He made his comeback in Munich at the re-opening of the four-star superior Leonardo Royal Hotel in 2011.

"I was proud of the responsibility
– now as the head chef."

In 2012, when he was only 28, he returned to the Hotel Vier Jahreszeiten to implement his collected experience in fine dining in Germany, Austria and Switzerland as well as his title of master craftsman ... and to transform his experience into culinary highlights that bear his own writing.

"I couldn't believe it – we are incredibly proud!" 

His culinary expertise not only convinces the guests at the Aubergine – In 2014, Maximilian Moser succeeded in raising the Aubergine from a "gourmet restaurant" to a "distinguished restaurant with a star".