“I would describe the style of my uncomplicated, aroma-filled cuisine as Italian-Asian. For my guests it’s supposed to be a pleasurable experience.”

Together with his wife, Grand Chef Relais & Châteaux Reiner Fischer is at the helm of acclaimed Germany-based restaurant Villino.

After his apprenticeship hespent six years at the restaurant Hoyerberg-Schlössle, one of the first restaurants in Germany with one Michelin star, which left a notable effect of Chef Fischer. Besides cooking, he also learned important organisational and business management principles, which then enabled him to run my own restaurant in 1986.

Chef Fischer, however gives praise andthanks to hismother for his culinary career.”She was the one who encouraged me at the age of 18 to go in that direction. And as you can see, she knew her son very well!”, Reiner says. “When I dined for the first time in a starred restaurant after completing my training, I knew what I wanted: to develop and hone my cooking skills in that direction in order to join the ranks of the representatives of very good cuisine in Germany at some time in the future.”

Three Questions with Reiner

What was your most moving culinary experience?

My stay at the Hotel Traube Tonbach with dinner atHarald Wohlfahrt’sin 1985 is something that I will never forget.

The most amusing kitchen incident you ever witnessed?

We can still laugh about ourselves every day – that is the best motivation for us in the kitchen.

Your best piece of advice for amateur chefs?

To attend many of my cookery courses.

  • Michelin star
  • 16/20 | Gault & Millau
  • 4 Toques| Gault & Millau


Hoyerberg 34



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