Inside JRE-Germany: A Conversation with former President Christian Ottenbacher
As part of the JRE-community, Christian Ottenbacher has played an active role in shaping its direction over the years. In this interview, we speak with him about his journey as a chef, his involvement within the association, and the values that guide both his work and responsibility within JRE. The conversation reflects how JRE continues to evolve through the people behind it, and what defines our community beyond the plate.
From the Kitchen to Today
Can you give us a short introduction with your name, your restaurant, and your location?
My name is Christian Ottenbacher, and I run the Hotel & Restaurant Adler in Asperg, located about 15 km north of Stuttgart.
How did your journey in the culinary world begin, and what inspires you most in your work today?
I grew up in my family's hotel, where I first came into contact with gastronomy at a very young age. Even as a child, I loved cooking and looking after our guests, and that passion has stayed with me throughout my career.
A Personal Approach to Cuisine
Can you describe the philosophy behind your restaurant and what makes it unique?
We are a family business spanning the fourth and fifth generations. Our family has been welcoming guests for almost 130 years in a restaurant that is nearly 180 years old. This long-standing tradition gives our business a very special character.
At our restaurant, we focus on international cuisine with a regional touch, ensuring that every dish reflects both creativity and quality. At the same time, we aim to make every guest feel at home.
Passing on the Craft
What advice would you give to young chefs or hospitality professionals who want to follow in your footsteps?
Hospitality is one of the most beautiful, exciting and diverse industries to work in. It is both challenging and rewarding, offering countless opportunities around the world. Take advantage of every experience and embrace the variety that this career provides.
The JRE Community
How long have you been a JRE member? What made you join JRE?
I have been a member of JRE since 1996. I first learned about the organization through a newspaper article and was impressed by the young, dynamic community of chefs my age. I applied to join because I wanted to be part of that energy and vision.
Which JRE values are most important to you, and how do you put them into practice at your restaurant?
For me, one of the most important JRE values is the passion to be a good host. This includes excellent, innovative cuisine as well as taking care of guests in the restaurant. It is also important to train and respect your employees. Without them, nothing would work in our business.
Shaping the Future of JRE
How long have you been in the board of JRE? What does this role represent for you?
I joined the board in 1998 and served as European President from 1999 to 2001. I remained on the board until 2008.
What goals would you like to (or did you) achieve as a JRE board member?
During my time, there was a serious risk that the European JREs might no longer act together, with some countries wanting to break away. My greatest achievement was keeping the JRE united so that it became even stronger than before.
JRE’s Role in Gastronomy
How do you see JRE contributing to the development of gastronomy?
JRE must remain innovative and continue to drive the industry forward. It is also important for JRE to be more politically engaged to better represent and advocate for our profession.
Looking to the Next Generation
What advice would you give to the next JRE-President?
Listen carefully to the members and understand their needs. At the same time, establish clear goals for the presidency and implement them with the support of the community. Only together can we achieve meaningful and lasting results.
