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"It is touched by genius!" said the Zagat Survey of Hans Röckenwagner's Venice , California restaurant Röckenwagner way back in 1992. Since then, the chef has continually received accolades and honors, and the restaurant has moved to a larger location in Santa Monica , joined by a full-service German bakery. He also opened RÖCK in neighboring Marina del Rey, followed by Ballona Fish Market in the same location.

Chef Röckenwagner's two current restaurants — Röckenwagner and Ballona Fish Market — reflect his great talent, intense attention to detail, creativity and caring. Not only the Zagat Survey, but also the Los Angeles Times , Gourmet and the Food Network consistently praise his intelligent cooking and his ability to seamlessly meld classic with new, while integrating innovative, whimsical presentation.

Chef Röckenwagner's German roots and training come through clearly in his cuisine, joined by other influences from California and around the world. He favors high-quality, authentic German ingredients, and loves to educate Americans about the variety and complexity of the cuisine and ingredients of his homeland.

The chef grew up in southern Germany , where his parents were restaurant owners. He completed a rigorous apprenticeship and three years of culinary 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 , and moved to the United States at the age of 22, recruited by Jovan Tryboyevic of the legendary Le Perroquet in Chicago . He served as the youngest talents in the nation to command a fine dining kitchen. He moved to Los Angeles in 1984 to open Röckenwagner.

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Celebrity Chef Hans Rockenwagner's Bio (Bio Of Celeb ChefHans Rockenwagner | Hans Rockenwagner Bio ) contains all the information about Celebrity Chef Hans Rockenwagner. and others.

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