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Oliver Röder

Originally from the north of Lower Saxony, chef Oliver Röder moved to the distant Tegernsee at the young age of 16. Here, he learned the art of cooking at the Parkhotel Egerner Hof. Next, Oliver went to restaurant Dichterstub'n where he trained with chef Michael Fell. After completing his apprenticeship, the chef continued his career path at several renowned restaurants. He worked at the Michael Moore Restaurant (London) and the Bayerischer Hof (Munich). As well as with top chefs, including Gerd Eis at Restaurant Ente (Hotel Nassauer Hof) and Christian Jürgens at Burg Wernberg. All these experiences laid the foundations for where Oliver is today: working his magic as the Michelin-starred head chef of restaurant Bembergs Häuschen. 

Burg Flamersheim

Euskirchen, Germany
JRE Jeunes Restaurateurs

Food connoisseurs from far and wide travel to the town of Euskirchen, Western Germany, for its local gourmet gem: restaurant Bembergs Häuschen. This dining spot is located in the historic estate of Landlust Burg Flamersheim. In this characteristic 18th-century country house, chef Oliver Röder serves modern cuisine that’s genuine, regional, and fresh. This charming inn offers the perfect setting to experience the chef’s high-end "Eifel culinary art" – whether you’re into upscale cooking or down-to-earth dishes.

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