For more than 12 years, Richard Hessl and his team have been busy in the kitchen of the 2 Seefels restaurants, La Terrasse and Porto Bello, and the Schlossbar. His cooking style is a distinctive combination of regional, seasonal, and a touch of Asian. The Asian influence is an expression of his passion for his experience and his love - 2 groundbreaking milestones in his life.
Richard Hessl learned his craft from scratch. In St. Valentin in Upper Austria, he completed his culinary training in the train station restaurant. From here, he went straight to the master class of cooking. He is inspired by greats such as Eckart Witzigmann and Christian Petz.
He has worked at palaces, hotels, and resorts as well as on a cruise ship in Asia and the Edelbeisl Nowak in Vienna. Here, he received 14 Gault Millau points, which represents the highest score for a newcomer. Since 2006, he has called the Seefels home.