completed his rigorous apprenticeship and three years of schooling
in the Black Forest, where he learned the fine points of combining
Classical French and Nouvelle Cuisine with elegant presentation.He
perfected these techniques while cooking and traveling in Germany,
France and Switzerland. Hans came to the United States after being
recruited by Jovan Tryboyevic of the legendary Le Perroquet Restaurant
in Chicago. At the age of twenty-two, Hans was one of the youngest
talents to command a fine dining kitchen in the nation.
moved to Los Angeles in 1984 to open his own restaurant, Röckenwagner,
which gains notoriety year after year as one of the top restaurants
in Southern California. The Los Angeles Times, Gourmet Magazine,
the Zagat Survey and the TV Food Network consistently praise Hans'
intelligent cooking and his ability to seamlessly meld classic
with new, while integrating innovative, whimsical presentation.
So much so, Röckenwagner was named one of the top ten restaurants
in Los Angeles by Gourmet Magazine (October, 2000).
addition to being an accomplished chef and cookbook author, Hans
is a skillful carpenter. His handmade furniture graces his restaurants
and home, and has been featured in House Beautiful Magazine, American
Homestyle and Gardening Magazine, the Discovery Channel and House
and Garden TV. He resides in Venice, California with his wife
and business partner, Patti, and his three children, Gina, Roxanne,
(1985) Venice, California:
The original, 40-seat restaurant drew critical acclaim for Hans'
"creativity and caring" Cal-French cooking that made
food cognoscenti scream, "it is touched by genius!"
(1991) Santa Monica, California:
Original location is sold and larger restaurant is opened on Main
Street in the Frank Gehry-designed Edgemar Complex. Röckenwagner
continues to draw accolades for its contemporary cuisine, timeless
setting and professional service. Dinner is served nightly, and
brunch on weekends.
(1999) Marina del Rey, California: RÖCK Bistro and Bar is
opened as a casual alternative to Röckenwagner. Its colorful
design was featured in a New York Times article about design trends.
In 2000, RÖCK received top ten honors from both The New Times
and LA Weekly Newspapers.
"Rising Chef of America" by prestigious James Beard
House (Sept. 1992)
of Golden Dish Award by G.Q. Magazine for his Maine Lobster
on Baked Sweet Potato with Truffle Butter (Dec. 1993)
recipient of Robert Mondavi Award for Culinary Excellence
Angeles Magazine lists Hans as one of the "300 Reasons
Not To Pack Up and Leave Los Angeles (Apr. 1994)
is invited to be featured in PBS Series Great Chefs-Great Cities
is requested by The International Museum of the 20th Century
Arts to create special cake for the 50th anniversary of UNICEF/UNESCO
"Celebrating Children" birthday party in Geneva, Switzerland
of the highly anticipated Röckenwagner Cookbook (Spring
menu featured in first and business classes on Lufthansa; Hans
consults for LSG SkyChefs (1997-1998)
is listed one of the hottest new restaurants on AOL's Digital
City (Aug. 1999)
appears on TV Food Network's "Cooking Live with Sara Moulton,"
doing a special segment on Germany's famous Oktoberfest (Oct.
Magazine features Hans' White Asparagus Festival (Apr. 2000)
Magazine's Best Restaurants in America 2000 issue lists Röckenwagner
among the Top Ten Restaurants in Los Angeles.
New Times and LA Weekly Newspapers name RÖCK's pizza the
best in L.A. and RÖCK's coconut-clam soup best dish of
2000, respectively (Dec. 2000 / Jan. 2001)
is asked to cook once again at the James Beard House (May 2001)
selects Hans as the official spokesperson for their professional
line of home appliances (October 2001)