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 from the Hotel & Restaurant Adler in Asperg. We are 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 at home in the hotel. That's where I first came into contact with gastronomy at a very early age. Even as a little boy, I really enjoyed cooking and looking after guests.
A Personal Approach to Cuisine
Can you describe the philosophy behind your restaurant and what makes it unique?
We are a family business in its 4th and 5th generation. Our family has been hosting guests for almost 130 years in a restaurant that is almost 180 years old. That's what gives our business its special flair.
Passing on the Craft
What advice would you give to young chefs or hospitality professionals who want to follow in your footsteps?
It is one of the most beautiful, varied, and challenging industries in the world of work. There are so many opportunities around the world. Take advantage of them!
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 found out about JRE through a newspaper article. I was impressed by the young community of people my own age. So I applied to join.
Which JRE values are most important to you, and how do you put them into practice at your restaurant?
For me, the most important values of the JRE are 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 was European president from 1999 to 2001. I then 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 great danger that the European JREs would no longer act together, with some countries wanting to break away. My great achievement was to keep the JRE together so that it would be 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 drive new developments forward. JRE should also become politically involved in order to better position our industry.
Looking to the Next Generation
What advice would you give to the next JRE-President?
They should listen to what the members want. However, a clear goal should be set for the term of the presidency and then implemented with the approval of the members. Only together can we achieve our goals.
