Roland Trettl, a renowned chef with Italian heritage, was born on March 7, 1971 in Bolzano, Italy. Known for his culinary expertise and innovative cooking techniques, Trettl has made a name for himself in the culinary world.
Trettl's passion for cooking was ignited in 1987 when he began his culinary journey at the Parkhotel Holzner in his hometown of Oberbozen. It was here that he learned the art of cooking and discovered his love for creating delicious dishes.
Throughout his career, Trettl has achieved numerous accolades and accomplishments. From 2003 to 2013, he served as the Executive Chef at Restaurant Ikarus in Hangar-7 at Salzburg Airport, where he wowed diners with his innovative and mouthwatering creations. In 1999, Trettl earned a prestigious Michelin star for his work at Ca's Puers, showcasing his exceptional culinary skills.
Aside from his work in the kitchen, Trettl is also an accomplished author. In 2012, he published the book "Culinary High-Flighers 2012", offering insights into the world of haute cuisine. In 2015, he released "Served: The Truth About The Best Cooks In The World", sharing his experiences and perspectives on the culinary industry.
Outside of his culinary pursuits, Trettl is a devoted husband to his wife, Daniela Trettl. Together, they share a passion for food and travel, exploring new cuisines and flavours around the world.
As a chef with a rich Italian heritage, Trettl continues to push the boundaries of traditional cooking, infusing his dishes with creativity and flair. His dedication to the craft and commitment to excellence have earned him a well-deserved reputation as one of the top chefs in the industry.
With his culinary talents and boundless imagination, Roland Trettl is a force to be reckoned with in the world of fine dining. His impact on the culinary world is sure to be felt for years to come.
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