Growing up in the German countryside and being introduced at an early age to homegrown foods, from fruits and vegetables to livestock and poultry, made a deep impression on Chef Rene. “When you finally taste the food you’ve grown and raised yourself, it makes you realize that all of the effort was worth it,” says Chef Rene. “The flavors are unbelievable.”
After completing his apprenticeship in Germany, Rene worked in several one- and two-starred Michelin restaurants and hotels to hone his craft in haute cuisine. After a stint in the Balearic Islands, Rene moved to London and trained under some of the world’s best chefs, including Gordon Ramsay, Anton Mosimann and Jean-Georges Vongerichten. He spent time running two restaurants, one specializing in seafood and the other in Mediterranean cuisine, at the Jumeirah Beach Hotel in Dubai. Rene worked for the Shangri-La in Manila, Philippines for one year, where he managed the entire kitchen and banqueting operations before joining the team at Yas Viceroy Abu Dhabi.
To this day, Rene likes to keep his food simple, letting the natural flavors from top-notch ingredients speak for themselves, dismissing the overly modified food that many people eat nowadays. Rene loves to prepare food from the Asian cuisine, with its diversity of flavors, as well as dishes from his native country.