Training to be a chef initially seemed a good choice – a solid trade that offers a challenge and is enjoyable. However, something changes during the second year of his apprenticeship. It is a book that opens up new horizons: Dieter Müller’s “Geheimnisse aus meiner Drei-Sterne-Küche” [Secrets from my three-star kitchen]. René’s teacher showed a keen instinct in giving him this book. Cooking is a craft; high-end cooking is an art. And this particular art is enthralling. His interest is roused. His path leads him into the world of star cookery. He learns from the best in the business. Juan Amador and Heiko Antoniewicz become his mentors and long-time friends. They soon recognise René’s talent. He is an attentive pupil and works in a structured way and with plenty of passion. He is especially capable of combining his knowledge with his intuition, and creates his very own style in which the product takes centre stage.

His experiences in the USA broaden his horizons. He learns about their products and preparation styles and, in particular, acquires the easy-going manner of the Americans. He loves conversing with his colleagues and guests. That goes down well in Franconia, too. It is there at the “Schwarzer Adler” that he earns his first Michelin star.

And it soon becomes clear: René’s perfect restaurant doesn’t separate the kitchen from the dining area. Contact with the guests is not only via the plates but through personal dialogue. Communicative cooking has pride of place here.

The guests are brought into the kitchen.

“You can’t even put my kitchen in five pigeonholes, let alone one. The keystones are the product and the sauce. That is the foundation. I tread the traditional path. What’s on the menu will also be on the plate in front of you. You see it, you taste it.”