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.


Why did you become a chef?

I wanted to do something with my hands, and something creative, but I never thought in the beginning what cooking would mean to me.

What is the most beautiful thing about your job?

The creativity, the daily deadline, teamwork and the variety.


How important is sustainability in upscale cuisine?

Sustainability should generally be lived as well as possible. - Whether in the upscale gastronomy or in a chip shop. Everyone as he or she can.


What does respect for food mean to you?

A holistic processing with the best knowledge and conscience.

Which Nesmuk knife is your favorite and why?

The Janus chef's knife is a very nice tool because I can use it in many ways.

Why are good tools so important in your profession?

Our tools are very important. They are the extension / complement of our trained processes. And that every day. Quality is therefore of the highest priority.

How do you bring sustainability to your

First and foremost, it is very important to me to live sustainability in terms of humanity and personnel, to be sustainable and economical and then I can focus on the sustainability of the food or go into more detail. We try to think and act holistically.

What makes Nesmuk knives different from others you've worked with before?

For me, it is once the quality of Nesmuk knives, the shape and weight what makes the difference for me. And the steel comes from my home country!


People with the same drive - to create a place for us to meet, a space for food and drink. Quality and craftsmanship. Enjoyment and hospitality. Reduced to the most important things: the product and the exchange, the togetherness. In the most communicative, convivial, emotional place of any home. We would like to invite you to take a seat in our kitchen. To be part of what is happening. No before, no behind the scenes. We want to take you with us into our happenings, let you participate. We want to rethink structures and dissolve boundaries. We want to invite you to focus on the essentials with us. Not on suits and white tablecloths. On the food, the mood, the atmosphere and the togetherness.