Platzl Hotels Munich Restructures Culinary and F&B Leadership
Munich, February 13, 2026 – The Platzl Hotels in Munich have announced a comprehensive organizational restructuring of their entire culinary and food and beverage (F&B) departments. This strategic move aims to centralize responsibility within the specialized division, ensuring a more cohesive and integrated approach to gastronomic operations.
With expanded leadership roles for Holger Lange and Alexander Raddatz-Bianco, the Platzl Hotels Munich intend to more closely interlink and manage kitchen operations, service, and strategic development. This initiative underscores the hotel group’s commitment to enhancing its culinary offerings and guest experience.
Promoting Internal Talent and Fostering Innovation
Heiko Buchta, Hotel Director, emphasized the significance of this restructuring. “With this reorganization, we are promoting employees who have already distinguished themselves through their exceptional commitment and expertise,” said Buchta. “The expanded functions create clear responsibilities and simultaneously provide space for creative ideas, innovation, and sustainable success.”
This move highlights the Platzl Hotels’ strategy of nurturing internal talent and empowering its dedicated team members to drive future growth and innovation within the organization.
New Leadership Team Takes the Helm
Holger Lange, as the newly appointed Executive Chef, will assume overall responsibility for all kitchens across the Platzl Hotels. In this comprehensive role, he will guide the culinary direction of all establishments, further developing quality standards and operational processes across departments. Lange brings a wealth of experience, having been with Ayinger Wirtshäuser since 2019, and previously holding positions at renowned establishments such as the Schmelmer Hof and Grünwalder Einkehr.
Alexander Raddatz-Bianco will take on the role of Head of Culinary & F&B. His responsibilities will encompass both the strategic management of the gastronomy operations and the service-side F&B outlets of the Platzl Hotel. Additionally, he will continue to mentor the Leadership Trainees. Raddatz-Bianco has been instrumental in shaping the culinary direction of the Platzl Hotels since 2021, following extensive experience at prestigious hotels including Le Méridien Vienna and, most recently, the Ameron Neuschwanstein Alpsee Resort & Spa.
This new leadership duo is expected to bring fresh perspectives and enhanced efficiency to the culinary and F&B operations, reinforcing the Platzl Hotels’ reputation for exceptional hospitality and dining experiences in Munich.
Commitment to Quality and Future Growth
The restructuring reflects the Platzl Hotels’ ongoing commitment to maintaining high standards of quality and service. By streamlining leadership and fostering a culture of innovation, the hotel group aims to solidify its position as a premier destination in Munich’s competitive hospitality landscape. The focus on clear responsibilities and strategic development is anticipated to lead to further enhancements in guest satisfaction and operational excellence.
This organizational change comes as the hospitality industry continues to adapt to evolving guest expectations and market dynamics. The Platzl Hotels’ proactive approach to leadership development and operational efficiency positions them well for sustained success in the coming years.
The management expressed confidence that these changes will not only benefit the hotel’s operations but also provide a more engaging and rewarding environment for its dedicated staff.
