“Chocolates from nowhere and a housewife’s favourite” That sounds good and explains some things quite plausibly: Ralf Zacherl, the son of a family of restaurateurs, learnt to be a chef because it was the obvious thing to do.

“Cooking is actually something simple” and ” you just have to have the feel for the processing of food “. In short: The love of cooking, creating, Trying things out – that simply has to be there, otherwise it won ‘t work anyway. Special inclinations/preferences/something concise about his cooking philosophy: He creates deliciously tasty, astonishingly surprising dishes from just a few and/or simple ingredients.

Cooking is fun and we all know that ” it doesn’t always have to be caviar “. He also received a Michelin star at the age of 26. As a young chef at the ” Graues Haus” in Oestrich-Winkel. But before he got that far, After completing his vocational training , he first worked for” Papa crazy” Stefan Marquard. Creative, crazy and free from any conventions, cooking rules. Although he has certainly learnt some of Marquard’s “rules” along the way.

The following stop at the ” Grey House” was a good basis for the regionally refined cuisine; the combination of simple basic ingredients with luxury products and , of course, the traditional cooking and braising techniques. and braising techniques to perfection.

In 1995, the culinary journey then went to Harald Wohlfahrt, to the Schwarzwaldstube- Traube Tonbach and finally back to the ” Graue Haus” in 1997, where, as already mentioned, he was awarded a Michelin star in his first year as head chef.

A year later he was found there again, where you would least expect to find a young star chef: At the Robinson Club Athenee Palace on Djerba. The offer to realise large-scale culinary projects as a first-class chef, then brought him back to Germany in 1999 ; more precisely to the capital Berlin “Restaurant STIL”. From March 2001 to December 2003 Ralf was head chef at the wine bar Rutz.

Not every star chef can cook up a concept that is suitable for everyday use and win laurels in a very short space of time. Ralf Zacherl, the celebrity chef , cando the. Never simply ” experimental”, but with a good dose of sophistication, he creates his dishes, which come from a small kitchen. Ralf is an absolute situation man and knows what he can do.