Interview with Christian Ottenbacher
Christian Ottenbacher is the owner of restaurant Adler Asperg in Germany. After working at top restaurants in Basel and Vienna, this former chef ended up in some of the best restaurants in Barcelona, New Orleans, and Cleveland. After that, he and his wife Dory took over the hotel and restaurant Adler Asper, becoming the fourth generation to run it. Even though Christan no longer works in the kitchen as a chef, he still has a knack for good food. These factors show in the hotel's restaurants and brasserie, which remain a favourite spot for foodies. We asked Christian some questions about his career in hospitality, his biggest challenge, and more.
Christian, can you tell us a little bit about your background?
I completed an apprenticeship in cooking at the Wald & Schlosshotel in Friedrichsruhe. After this, I worked at the Stucki restaurant in Basel. Then I joined the kitchen at Hotel Bristol in Paris, and from there I ended up in Palais Schwarzenberg in Vienna. My next job was in New Orleans, America, at the Royal Sonesta Hotel. From 1991 until 1993 I attended the hotel management school in Heidelberg. I then worked for Ritz-Carlton in Cleveland and later on in Barcelona, until I started working in my parents' business, in 1994.
Everything is becoming more casual and less stiff in upscale gastronomy
Adler Asperg
How would you describe the cooking style at Adler Asperg?
The style of cooking in our restaurant is very versatile. We offer Spanish tapas in our cocktail bar, in the lunchroom we serve Swabian specialties, and in our restaurant, our cuisine is international with a regional touch.
Who is one of the top suppliers at your restaurant?
Top suppliers are our greengrocer Guiseppe Notarniccola from Bietigheim, for excellent fresh fish the Deutsche See and for meat, we love the quality of the company Mega from Stuttgart. All of them offer top quality, all year round.
What has been your biggest career challenge?
For a regional company like ours, with a worldwide reputation, catering for 2000 people in Hanover was a big challenge. The other challenge for me was to cater to 150 people in Paris.
Which gastronomic trend are you most looking forward to and why?
Everything is becoming more casual and less stiff in upscale gastronomy. The food, drinks, and service quality has to be right, but the atmosphere is more relaxed.
If you could only eat one dish for the rest of your life, what would it be?
I don't really want to do that. But if I had to choose, I would pick lentils with spaetzle (a German type of egg noodle pasta) and string sausages.
What’s one thing in the region that your guests absolutely need to see or do?
Our visitors should definitely see the popular Mercedes and Porsche car museums in Stuttgart.
Thank you, Christian.
Book your table at restaurant Adler Asperg
Experience the best German cuisine at Adler Asperg with owner Christian Ottenbacher. Simply book your lunch or dinner at restaurant Adler Asperg here with us – it’s quick and easy.
