Grand Chef Relais & Châteaux Heinz Hanner’s culinary philosophy lies in following traditional flavours and combining them with modern techniques and fresh ingredients. His 2 Michelin star restaurant, Hanner Leger is a manifestation of his extensive experience and incomparible skill.

Growing up withinthe restaurant industry, with restauranteur and hotelier parents, becoming a chef was a natural path for Chef Hanner to take. Fascinated by by the opportunity to create new dishes, he was trained by his mother. Heinz playedan active part in the refurbishment of the family restaurant as Executive Chef, and by 1990 he took the hotel over. By 1999 he hadimproved thequality of the food and was awarded his first Michelin star. After extensive modernisation, the “Hanner” emerged in its present form. “Ilove contemporary art and have, therefore, decorated my hotel with select objects which are regularly changed”, Heinz says.

With his highly seasonal and regional cuisine, where combines the advantages of classical with those of modern cuisine he was awarded his second star in 2007.

Three Questions with Heinz

What was your most moving culinary experience?

During a visit to the restaurant Masa in New York I experienced cooking and eating as an almost religious act.

The most amusing kitchen incident you ever witnessed?

One of our young chefs didn’t see the open door of a combi-steamer and knocked himself out. After a few minutes he was back in action, thank goodness unhurt, but with a huge bump on his head.

Your best piece of advice for amateur chefs?

Purchase the best products and process them in as pure a manner as possible!

  • 2 Michelin stars
  • “Chef of the year”
  • 3 Toques |Gault & Millau


Mayerling 1



+ 43 (0) 2258 2378