Anton Pozeg has been appointed the new executive chef at the Schwarzreiter Tagesbar & Restaurant.

Born and bred in Munich, he was part of the Hotel Vier Jahreszeiten kitchen team from 2010 to 2012, as executive sous chef.

Before returning to the Bavarian capital, Pozeg held the position as executive chef at the Palais Hansen Kempinski in Vienna for the restaurant Edvard, which had been awarded a Michelin star and 16 Gault-Millau points under his guidance.

At the Schwarzreiter Tagesbar & Restaurant he succeeds Christian Michel, who pursues new professional challenges.

“We are delighted to have lured Anton Pozeg back to Munich and to the Hotel Vier Jahreszeiten Kempinski,” said general manager Axel Ludwig.

“With his experience and in-depth knowledge, Anton will continue to develop the Schwarzreiter’s Young Bavarian Cuisine and put his very distinctive mark on the dishes.”

At the Schwarzreiter Tagesbar & Restaurant, local produce from regional suppliers is quintessential.

In order to present guests with a true and authentic piece of Bavaria, traditional dishes are re-interpreted while keeping it seasonal and fresh.

Pozeg’s kitchen is defined by innovative lightness, eliminating any unnecessary side dishes.

“It is a wonderful feeling to be back home.

“I am looking forward to developing the Schwarzreiter’s concept even further with my team and to incorporate my very own cooking style.

“It is important to me to continue serving light creations that make sense and which make the guests happy,” added Pozeg.

The Schwarzreiter, an arctic char found in alpine lakes, used to be the favourite fish of King Ludwig II.

King Ludwig famously built the Schloss Neuschwanstein and was the son of Maximilian II.

Maximilian II himself commissioned the construction of the Grandhotel Vier Jahreszeiten Munich.