News
Culinary Development at Hotel Berghof
At Hotel Berghof, guests have always been at the centre of attention – a principle that will now be reflected even more strongly in the hotel’s culinary offering. As of 1 June 2026, Reinhold Wrobel will take over as Head Chef. The experienced chef has been awarded 15 Gault & Millau points and brings extensive expertise from the upper segment of the hospitality industry.
Reinhold Wrobel represents a classically inspired, product-driven cuisine complemented by modern influences. His culinary philosophy focuses on high-quality ingredients, precision and authentic flavours.
Hotel Berghof has long been managed with a clear commitment to guest satisfaction. Personal service, attention to detail and a coherent overall experience define the character of the hotel. Until now, the kitchen has taken a deliberately understated role, while always relying on a solid and honest foundation.
With the change in culinary leadership, this foundation will now be further developed. The aim is to refine the culinary identity of Hotel Berghof and to position gastronomy as an even more integral part of the guest experience. In doing so, the culinary offering authentically enhances the hotel’s overall concept and contributes to a well-rounded stay.