Reinolf Moessl

Corporate Pastry Chef

Years after accomplishing professional culinary trainings and earning his first title as Pastry Chef in the 2 Michelin Star Karl und Rudolf Obauer Restaurant-Hotel in Austria, Chef Reinolf Moessl further honed his skills and deepened his knowledge and passion for pastry and chocolate by travelling and working across the globe. His 21 years of international journey has been spent working for award winning hotels and resorts in the United States, South Korea, India, Thailand, and the last 10 years in the United Arab Emirates. Moving to the U.A.E in 2010 and before joining Max Felchlin AG as Corporate Pastry Chef, Chef Moessl worked for pre-opening 5-Star hotels in the region as Executive Pastry Chef.

After moving to Switzerland in 2022, as Corporate Pastry Chef in the Condirama, Chef Moessl continues to discover new techniques, share his love and knowledge for baking and pastry showcasing the exclusive Felchlin products. With much passion for his craft and international experience will he contribute further to the success of the Felchlin brand.