On October 9, 2026, 4Eck will host a premiere: a “four-hands dinner” featuring Hansjörg Betz and Yannick Fehren. Hansjörg Betz has enjoyed a friendly connection with 4Eck almost since its inception. His premium spirits and Alpine Gin are staples on the drinks menu; he has participated in cocktail nights and led cooking classes—our paths have crossed time and again. While Hansjörg has always considered Garmisch-Partenkirchen his home, Yannick has only called the Werdenfels region home for a few years—yet he, too, can no longer imagine living anywhere else. This shared bond with their “old yet new” home is what the two chefs now wish to showcase on the plate. They will be cooking live at 4Eck, presenting a six-course menu where regional ingredients are reimagined in entirely new ways—each chef bringing his own unique style to the table. The evening begins at 6:00 PM with an aperitif based, naturally, on Hansjörg’s legendary Alpine Gin. The menu price also includes wine pairings (or non-alcoholic cocktail pairings), coffee, and water. Bon appétit!
2 chefs - 1 home base
4 Hands Dinner with Hansjörg Betz & Yannick Fehren
Guest chef Johannes (Hansjörg) Betz
Hansjörg Betz is renowned far beyond the borders of the Werdenfels region—and not just for his excellent spirits and Alpine Gin. Since reaching the final of the TV cooking show “The Taste” and subsequently winning its Christmas special on SAT.1, his name has become synonymous with exceptional flavor rooted in regional and seasonal ingredients. “The more I can use produce from our home region, the happier I am when cooking,” Hansjörg says of himself. His career path is extensive: starting at Eibsee, it took him through Switzerland and London to the famous Tantris in Munich, then to Sylt, and finally back home, where he served as head chef at Schloss Elmau, among other roles, and as a master chef and culinary director at the Hotel Zugspitze “Joseph Naus Stub´n”. He has been self-employed since 2018, with a repertoire that includes events, live cooking demonstrations, trade fair appearances, and culinary consulting. Another highlight was overseeing the catering for a state reception held in conjunction with the Bavarian State Exhibition. Yet, despite all these achievements, he has remained firmly grounded in his home region, and we are delighted to have secured him for a “four-hands dinner” at 4Eck.
Host chef at 4Eck: Yannick Fehren
Yannick Fehren has been the Head Chef at 4Eck since April 2025, forming an unbeatable, perfectly complementary duo with Sous Chef Andi Matheis. Although originally from the Rhine region, he now calls the Werdenfels area home and cannot imagine living anywhere else with his family. His career path, while relatively short, is fascinating. Yannick grew up immersed in the hospitality industry. After successfully completing his chef training at the Steigenberger “Connection” at Frankfurt Airport and the Bergiusschule, he continued his career with Kempinski. He then spent time supporting the family business, broadening his expertise in large-scale food service, logistics, and catering—both there and at another establishment in Frankfurt. Eventually, his journey took him to Garmisch-Partenkirchen; there, he first familiarized himself with hearty Bavarian cuisine before transitioning into fine dining as a Junior Sous Chef on Johannes Wäger’s team at the Werdenfelserei. When a new addition to the family was on the way, Yannick stepped up to a senior role, taking over as Sous Chef at the Panorama Restaurant atop the Zugspitze. Along the way, he also obtained his instructor certification and completed a course in F&B management. He and Hansjörg share a deep love for the Werdenfels region and its wonderful local produce—ingredients that he and Andi consistently transform into dishes with surprising creativity.
4 hands, 6 plates, 1 home - the menue
