Vincent Ludwig’s desire to become a hotelier developed at a very early age – even as a child, he enjoyed dining out in style with his parents and brother. In the early 2000s, he was able to follow his penchant for the fine hotel trade in general and Fine Dining in particular as Economic Director of the Hotel Sacher in Vienna, after starting his career with an apprenticeship as a hotel salesman at the Park Hilton in Munich, which was highly renowned in the 1980s and 1990s for its cuisine and bar.
The philosophy at the Hotel Sacher in Vienna made a particular impression: one of the best times, as Ludwig realises in retrospect. Many more wonderful times were to follow, including at the Ritz Carlton in Berlin, the Castillo Son Vida on Mallorca and Schloss Fuschl near Salzburg – all of which he held various positions in corporate functions. In the end he realised: “I prefer to have my own team – and above all guests”.
From his time at the Ritz Carlton, Ludwig took with him the “striving for perfection” that was lived and embodied by every single person there. Back then, perfect processes and perfect products were considered luxury in the hotel industry. “Today, luxury is all about time and space,” Ludwig is convinced.
Honest service and the philosophy of a host, as exemplified by Thomas Althoff personally, is one of the reasons why he has been on board with Althoff Hotels for so many years, as this is rather unusual in the industry. You shouldn’t take yourself more seriously than the guest, says Ludwig, explaining his endeavour to always focus on the guests. For Vincent Ludwig, this mentality is the key to success because the relationship of trust grows over the years and significantly more can be achieved. “You run the hotel as if it were your own,” says Ludwig enthusiastically, “which ultimately benefits the individuality of a hotel.”
The special focus on food & beverage, Vincent Ludwig’s speciality, has led to a constant stream of new gastronomic concepts, such as the newly designed Restaurant Überfahrt under the management of Cornelia Fischer.
Personal tips from Vincent Ludwig
The new bar at Rosewood has the makings of a living room – nice atmosphere and good live music
Bar Montez
Kardinal-Faulhaber-Straße 1
80333 Munich
www.rosewoodhotels.com/de/munich/dining/bar-montez
Always good and with an unbeatable variety of fish and seafood, a fish soup at Fisch Witte
Fish Witte
Viktualienmarkt 9
80331 Munich
www.fisch-witte.de
On a shopping day, I go to the Dallmayr Bar for a glass of champagne and a shrimp cocktail
Dallmayr Bar & Grill
Dienerstraße 14-15
80331 Munich
www.dallmayr.com/de/delikatessenhaus/bar-grill/
Also always good if you fancy a fresh Augustiner from the wooden barrel – the new HaxnGrill – there the adjoining bar with a great, changing lunch menu
HaxnGrill im Scholastikhaus
Sparkassestraße 6
80331 Munich
www.haxengrill.com
At Guido al Duomo, for example, on spaghetti salsiccia with lots of freshly grated parmesan – good wine list
Guido al Duomo
Frauenplatz 12
80331 Munich
For an aperitif beforehand, perhaps in the Königshof’s new bar – great views of Munich and a perfect pisco sour to go with it.
Greta Oto
Karlsplatz 25
80335 Munich
www.gretaoto-restaurants.com/munich/
No longer an insider tip, but the best bread can be found at Julius Brandtner Brothandwerk
www.julius-brantner.de
