Training as a chef initially seemed like a good choice. A solid craft that is challenging and fun. In the second year of apprenticeship, something will change. And it's a book that opens up new horizons: "Secrets from my 3-star kitchen" by Dieter Müller. His apprentice master shows a sure instinct when he gives René this book. Cooking is a craft, excellent cooking a true art. And this art inspires. His interest is aroused. His path leads him into the world of star cuisine. He learns from the best in his field. Juan Amador and Heiko Antoniewicz become his mentors. Early on, they recognize the qualities René brings to the table. He is an attentive student, works in a structured and passionate way. Above all, he combines knowledge with intuition and creates a style all his own, in which the product is accentuated.
His experiences in the USA broaden his horizons. Products, preparation methods, but above all he is acquiring the easy-going manner of the Americans. He loves the exchange with colleagues and with his guests. This also goes down well in Franconia. Here, he earns his first Michelin star at the "Schwarzer Adler.