Oliver Röder, originally from Lower Saxony, trained as a chef with Michael Fell at the Dichterstubn restaurant before further developing his career. He gained experience in London with Michael Moore, at the Ente restaurant in the Nassauer Hof with Gerd Eis in Wiesbaden, as an apprentice in hotel management at the Bayerischer Hof in Munich and with Christian Jürgens at Wernberg Castle. In 2012, he reached the final of the Bocuse d'Or Germany, where he won the silver medal. At that time, he was already working as head chef at Burg Flamersheim in the Bembergs Häuschen and was awarded a Michelin star. Röder is known for interpreting German cuisine in his own personal way.