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Taste is teamwork
Our team
All employees at Ayinger am Platzl are part of the Platzl family, and their openness, expertise, and passion help shape this lively tavern right in the heart of Munich.
Here, genuine hospitality, urban vibrancy, and Bavarian tradition come together—all supported by a team that serves guests with enthusiasm every day.
The special atmosphere at Ayinger am Platzl stems from the combination of classic tavern cuisine, high-quality regional products, and a commitment to culinary excellence. The seasonally changing menu brings fresh inspiration to our daily work and continually opens up new opportunities for the team to showcase their creativity and skill. Ayinger am Platzl is a workplace for people who want to grow professionally and personally and who enjoy being hosts in one of the city’s most traditional establishments.
Get to know some of our team at Ayinger am Platzl:
Head chef Philipp Garczyk shapes the cuisine at Ayinger am Platzl. A native of Munich, his passion for cooking emerged at an early age. Inspired by his parents, who were avid food enthusiasts themselves, he now leads the restaurant's culinary team with a strong commitment to quality.
Having initially started his career as a multimedia producer and 3D designer, he made a conscious decision to pursue a career in the restaurant industry, completing his culinary training in Portugal. This was followed by formative placements in renowned kitchens, including in Milan and Alba during truffle season, as well as in Vienna at “Le Loft” and at the “Seehotel Überfahrt” on Lake Tegernsee.
Having held his first head chef positions in Vienna and Munich, Philipp now leads the kitchen at Ayinger am Platzl. He is responsible for culinary development, as well as managing and organising his team, while remaining closely involved in day-to-day operations.
He focuses on regional and seasonal cuisine, reinterpreting it with modern influences. His culinary style is characterised by collaborative leadership and an in-depth exploration of contemporary techniques, particularly fermentation processes.
Ayinger am Platzl is led by hostess Sophie Röper, who manages the restaurant with clarity and warmth, maintaining a deep connection to the day-to-day operations. As restaurant manager, she is at the heart of the action every day, serving as the first point of contact for guests and staff alike, and acting as the link between the service team, kitchen staff, and operations.
A key focus of her work is maximising the restaurant’s capacity and leading her team. Sophie views hospitality as a dynamic process that requires presence, attentiveness, and genuine interest. She is guided by the principle of servant leadership: with empathy, clear values, and regular communication, she creates a reliable environment in which service quality, respect, and positive energy shape the daily routine.
Sophie’s career in the restaurant industry began with training as a hotel manager, followed by a dual degree programme at Das Tegernsee. After her time as an F&B Leadership Trainee at Platzl Hotels, she developed her skills further, first as an assistant hostess and then as a hostess at Ayinger am Platzl. Together with her team, she embodies a tavern culture that blends professionalism, approachability, and authentic Munich hospitality.
