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Valentin Rottner is chef at Gourmet Restaurant Waidwerk. As a young chef, Valentin started his culinary journey with Alexander Herrmann in Herrmann's Posthotel. After this, he perfected his skills with Johannes King in the Söl'ring Hof and with Alexandro Pape in restaurant Fährhaus. Valentin then joined the kitchens of the Spatzenhof restaurant in Wermelskirchen and the Schlosshotel Lehrbach. In 2016, he returned to his home business and became chef at Gourmet Restaurant Waidwerk. We asked the chef some questions to get to know him better, about his top suppliers, favourite dish, and much more.
What's your favourite dish to make?
I prefer to prepare game. For example, deer, because it is regional and I hunt and kill it myself.
What is your favourite ingredient to work with?
Coriander is my favourite ingredient because it always brings a fresh note to the dish.
My cooking style is puristic, regional, and has international influences.
Who is one of your top suppliers or producers?
In addition to our JRE suppliers, I like to work with small regional suppliers because the products they deliver cannot be fresher.
What is the biggest challenge you’ve faced in your culinary career?
There’s no challenge I can think of.
Which gastronomic trend are you excited about the most?
I look forward to every new trend because there will always be something to learn from, and you can develop it further.
If you could only eat one dish for the rest of your life, what would that be?
For the rest of my life, I would eat the baked veal head cooked by my father, Stefan Rottner.
What’s one thing in the area that your guests absolutely need to see or do?
Every visitor to Nürnberg should see Nürnberg’s old town, including the historic castle.
Thank you, Valentin.
Book your table at Gourmet Restaurant Waidwerk
Enjoy the contemporary German cuisine of chef Valentin Rottner at Gourmet Restaurant Waidwerk in Nürnberg, Germany. You can make your dinner reservation through our website.