Born in South Tyrol, Italy, Roland Trettl began his culinary education, training at Park Hotel Bolanzo.
After completing his studies, Roland worked at distinguished restaurant Amadé before moving to Munich where he took up a position at Restaurant Aubergine, working under the tutelageof Gault Millau’s “Chef of the Century”, Eckart Witzigmann.
Following his time at Restaurant Aubergine, Rolandmoved toWitzigmann’s second restaurantTantris, also locatedin Munich, and later moved to the chef’s gourmet restaurant, Ca’s Puers, in Mallorca which, less than a year after chef Trettl took up his position, was rated as Mallorca’s best for its inspiring cuisine.
After four years in Mallorca, chef Roland Trettl moved to Japan to embrace Asian flavours in his cooking. He returned to chef Eckart Witzigmann’s culinary empire to work as Executive Chef at Restaurant Ikarus in Red Bull Hangar-7, Salzburg, which opened in 2003.
Roland Trettl was in charge of the restaurant Ikarus from its launch in 2003 until the end of 2013.During his time at Restaurant Ikarus, Roland was responsible for bringing a collection of global culinary stars to Salzburg – fromRené Redzepi and Grant Achatz to Joan & Jordi Roca– making Restaurant Ikarus and its guest chef concept famous far beyond the borders of Austria.
- 1 Michelin star, 2013
- International Eckart Witzigmann Prize, 2005
- Young South Tyroleans Abroad, 2007
- A la Carte Gourmet Trophée, 2007
- 100 points,Falstaff’s Restaurant Guide, 2011
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Pictures © Helge Kirchberger/Red Bull Hangar-7