Franz Brandl is the most famous bar master in Germany and one of the few eyewitnesses who can provide insights into the development of gastronomy, particularly bars. He demonstrated his expertise as early as the 1970s, and his professional journey was pivotal in establishing bars as an independent gastronomic concept. His most significant career milestones include positions as bar manager at the Sheraton Hotel Munich (1972-1974), which was then the largest hotel in Europe, as head bartender at Munich's Harry's New York Bar (1974-1975), the first American bar independent of a hotel at that time, and as head bartender at Eckart Witzigmann's restaurant Aubergine (1978-1981), Germany's first three-star restaurant. Franz Brandl accompanied the evolution of bars into the modern era by publishing numerous cocktail and beverage books, including his classic work.