Chef of the Week: Chef Matthias Brenner of Brasserie Cuvilliés, Rosewood Munich
Recently promoted to Executive Chef at Rosewood Munich, Matthias Brenner is one of the key figures shaping the city’s evolving culinary identity. At the helm of Brasserie Cuvilliés, he brings together a refined fine-dining background and a deep respect for Bavarian-Alpine traditions, creating a cuisine that feels both rooted and contemporary.
Born in Augsburg, Brenner trained in some of Europe’s most respected Michelin-starred kitchens, including Les Deux and Essen’z, where he developed a strong foundation in classical technique and modern European gastronomy. Today, his cooking is guided by a simple yet powerful philosophy: let exceptional regional ingredients lead, and elevate them with precision, creativity, and restraint.
At Brasserie Cuvilliés, this translates into a dining experience that is sophisticated yet approachable—one that celebrates local flavors while aligning with Munich’s growing reputation as a serious culinary destination.
In this interview, Chef Brenner reflects on his journey through fine dining, his vision for modern Bavarian cuisine, and the principles that continue to shape his work in the kitchen.
1. You’ve worked in some of Europe’s most respected Michelin-starred kitchens. What first drew you into fine dining?
I was always driven by a desire to learn from the very best chefs. From the moment I started working in a kitchen, I felt naturally drawn to gourmet cuisine: the precision, the creativity, and the discipline behind it. I’ve always believed that if you never try, you’ll never know what you’re truly capable of, and that mindset ultimately led me into the world of fine dining.
2. Looking back, which experience or mentor shaped your cooking philosophy the most?
The mentor who influenced me the most is Edip Sigl. I first met him at the two‑Michelin‑star restaurant Les Deux. Later, I joined him at Hotel Das Achental, where the restaurant ES:SENZ earned two Michelin stars and has since been awarded a third. His approach, work ethic, and philosophy have had a lasting impact on me, and we remain in very close contact to this day.
3. What is your vision for Brasserie Cuvilliés, and what kind of experience do you want guests to take away?
Our goal is to establish Brasserie Cuvilliés as a vibrant hotspot for both locals and international visitors. We want to give guests an authentic taste of Munich and its surroundings. Over time, the brasserie has become a place for everyone, a space where people can enjoy regional culinary experiences and connect with one another in a warm, welcoming environment.
4. Your cooking is rooted in Bavarian-Alpine traditions. How do you reinterpret these classics for a modern audience?
Many of my inspirations come from my childhood and the dishes I learned from my mother and grandmother.
Many of my inspirations come from my childhood and the dishes I learned from my mother and grandmother. I also work closely with local partners to understand what seasonal products are available and how we can incorporate them creatively. This allows me to add my personal touch, my own culinary DNA, while honoring traditional flavors and techniques.
5. Are there ingredients or dishes from the region you feel deserve more international recognition?
A great example is the Steckerlfisch. It’s a simple, traditional Bavarian dish that perfectly represents our classic beer‑garden culture. I enjoy featuring it on our menu either seasonally or as part of weekly specials, because it showcases a side of Bavaria that many international guests have yet to discover.
6. You emphasize high-quality, sustainable products. How does regional sourcing shape your menus at Brasserie Cuvilliés?
We follow the Partners in Provenance philosophy, which focuses on regional sourcing. This approach limits us in some ways, but it also sharpens our focus on what the area and the seasons naturally offer. By collaborating closely with our partners, we’re continuously exposed to new ideas and ingredients – sometimes even products we didn’t know existed in the region. These conversations inspire us to think creatively and develop new dishes.
7. What dish on your current menu best represents your identity as a chef?
The dish that reflects me most is the Creamy Veal Goulash. It’s prepared using a traditional technique: marinating and then braising the meat until it reaches the perfect texture. The depth of the sauce is essential, and we serve it with my favorite side dish: Spätzle.
It’s a simple dough of flour, eggs, and salt, grated into hot water. Another highlight is the filled morels, a French technique that aligns beautifully with the season and adds an elegant touch.
8. What challenges and opportunities come with leading a kitchen in a luxury hotel like Rosewood Munich?
One challenge might be is bringing together many different cultures in one kitchen. As a chef, leadership means much more than cooking – it also involves supporting the team on both a professional and personal level. At the same time, being part of the global Rosewood family is a tremendous opportunity. We collaborate closely with chefs from other Rosewood properties; for example, we recently hosted Matteo Temperini from Castiglion del Bosco for a special winery and fine‑dining event.
9. What key food trends do you see defining 2026?
I believe we’ll see a return to the basics: honest cuisine rooted in tradition and craftsmanship, where the focus is firmly on the product itself rather than on decorative touches like cress or dots.
I believe we’ll see a return to the basics: honest cuisine rooted in tradition and craftsmanship, where the focus is firmly on the product itself rather than on decorative touches like cress or dots. Additionally, concepts that operate with leaner staffing structures will become more common.
10. Which trends do you believe will have lasting impact, and which feel more temporary?´
The return to basics, authentic cooking, craftsmanship, and product‑driven cuisine, is a trend with real longevity. On the other hand, the rise of concepts built around reduced staffing feels more temporary. While necessary in some contexts, it’s unlikely to shape culinary identity in the long term.
11. Munich is currently experiencing a “gastronomic renaissance.” From your perspective at the heart of the city, what is the single biggest factor driving this shift toward global recognition?
In my view, the biggest factor behind Munich’s current gastronomic renaissance is the city’s growing confidence in its own culinary identity. Instead of trying to imitate other food capitals, Munich has started to fully embrace its regional products, its traditions, and its unique blend of Bavarian and Alpine influences, while presenting them with a modern, international mindset.
This combination of authenticity and innovation has attracted both talented chefs from around the world and a new generation of curious diners. It’s this dynamic exchange, rooted locally, inspired globally, that is driving Munich’s rise on the international culinary stage.
12. For international visitors coming to Bavaria, which traditional dishes would you recommend they absolutely try and why?
Travellers simply cannot leave Munich without trying a classic Schweinshaxn or Schweinebraten. These dishes are staples of a traditional Bavarian Wirtshaus and capture the hearty, comforting essence of local cuisine.
And of course, no visit to Munich is complete without tasting a proper Bavarian Brezn – the true pretzel – served with Obazdn. Obazdn is a creamy cheese spread made with Camembert and spices, and it reflects the rustic, communal spirit of Bavarian food culture.
13. What’s one piece of advice you would give to home cooks who want to elevate their everyday cooking?
Don’t overthink or overcomplicate things. Keep your cooking simple and focused on good products. And above all, I’m a big believer in sharing – prepare dishes that allow you to be present with your guests instead of spending the entire evening in the kitchen while everyone else is already enjoying the meal in the living room.
14. What continues to inspire you as a chef, and what excites you most about the future?
Food tours inspire me immensely, as do my colleagues and my broader culinary network. For me, it’s never about copying others – it’s about taking inspiration from them, learning from different approaches, and letting those influences spark new ideas.
What excites me most about the future is the constant evolution of gastronomy and the opportunity to keep growing while staying true to my own culinary identity.
Chef Matthias Brenner | Instagram
Brasserie Cuvilliés
Rosewood Munich, Kardinal-Faulhaber-Straße 1, 80333 München, Germany
