The apprenticeship as a chef initially seemed like a good choice. A solid craft that is challenging and fun. In the second year of his apprenticeship, something would change. And it was a book that opened up new horizons: "Secrets from my 3-star kitchen" by Dieter Müller. His mentor showed a sure instinct when he gave René this book. Cooking is a craft, excellent cooking is a true art. And this art is inspiring. His interest was piqued. His path led him into the world of star cuisine. He learned from the best in his field. Juan Amador and Heiko Antoniewicz became his mentors. They recognized René's qualities early on. He is an attentive student, works in a structured and passionate way. Above all, however, he combines knowledge with intuition and creates his own style, in which the product is accentuated.
His experiences in the USA broadened his horizons. Products, preparation methods, but above all, he adopted the relaxed manner of the Americans. He loves the exchange with colleagues and with his guests. This was also well received in Franconia. Here, he earned his first Michelin star at the "Schwarzen Adler".