Heinz Reitbauer, born in Vienna, grew up immersed in gastronomy. His parents opened the restaurant Steirereck in Vienna on January 1, 1970, focusing on Styrian cuisine. Heinz developed a passion for cooking early on, influenced by these culinary roots. After studying at the hospitality school in Altötting, Bavaria, he apprenticed at Steirereck and trained under renowned chefs such as Alain Chapel in France and Anton Mosimann in London.

In 1992, Heinz joined the family business, overseeing the development of Steirereck Inn in Pogusch, Styria, which opened in 1996. Originally a family retreat, it became a celebrated culinary destination. In 2005, Heinz relocated to Vienna to head the newly reopened Steirereck in Stadtpark, taking over after the retirement of the previous head chef.

Heinz’s cooking reflects respect for raw ingredients and Austria’s culinary traditions. He champions forgotten ingredients and sustainable farming, maintaining close ties with farmers and foragers. Steirereck continues to evolve under his leadership, embodying a unique blend of innovation and respect for heritage. Heinz is married and has four children.