From "sorcerer's apprentice" to top chef
Roland Trettl is a quite a guy. Charismatic, authentic and a perfectionist when it comes to quality and taste. There are probably very few people who have such a broad knowledge of culinary worldwide cultures as this native of South Tyrol, who matured into one of the most popular chefs and culinary trend hunters under his mentor and chef of the century, Eckart Witzigmann.
Roland Trettl was born on July 3, 1971 in Bolzano, Italy. His parents gave him the choice of devoting himself to carpentry or to cooking, and he chose the latter. Especially since his grandfather told him that he should still have all of his fingers when they shook hands in the future – so, cooking was the safer option. Roland Trettl began his training in 1987 at the Parkhotel Holzner in Oberbozen, where over the next three years, he earned his first qualifications. Thereafter he stayed in his home country for another year at the Restaurant Amadé, before leaving to work with his future mentor, chef of the century Eckart Witzigmann, at the Restaurant Aubergine in Munich.
Roland Trettl’s love of his profession and his appreciation of top-quality food were the driving forces behind his career – and Eckart Witzigmann became his greatest mentor. After a two-year stay in Munich’s Restaurant Tantris, Roland returned to this roots by working for a year at the Restaurant Amadé in Bolzano until Eckart Witzigmann hired him again. And so, this is how Roland Trettl began working as a chef – for a total of four years at the Restaurant Ca ́s Puers on Mallorca. This was followed by his work in the international event industry, and then he worked for a year as an F&B trainer at the Restaurant Marine Terrace in Tokyo.
Everything changed for Roland Trettl in 2003, when he – together with Eckart Witzigmann – met Dietrich Mateschitz. Mateschitz invited the two chefs to create a restaurant concept for the Red Bull Hangar-7 in Salzburg, which revolutionized everything that had existed in gastronomy before. The cornerstone for the Restaurant Ikarus was laid. As Executive Chef, Roland Trettl put this extraordinary culinary concept into practice for ten years at the Red Bull Hangar-7, celebrating unique cuisine with a monthly rotation of star guest chefs from all over the world