André Rickert

Chef André Rickert, a pivotal figure at Bidlabu, champions a culinary philosophy that consciously redefines the conventional paradigms of fine dining. His approach centers on transforming "Spitzengastronomie" (top-tier gastronomy) into a "menschlich gedacht" (human-centered) experience, thereby moving away from an elitist stance. This ethos is vividly manifested in a "moderne Bistro-Küche" (modern bistro cuisine) that masterfully blends an approachable, "down to earth" character with profound technical sophistication and artistry. At the core of Rickert's vision is a deep connection between "Genuss, Haltung und Leben" (enjoyment, attitude, and life). This signifies a holistic culinary perspective where food transcends mere sustenance, becoming an expression of a deliberate attitude towards ingredient sourcing, preparation, and the overall dining experience. The Michelin Guide aptly categorizes Bidlabu's cuisine as "Farm to table" and "Contemporary," underscoring a commitment to fresh, quality ingredients and innovative culinary expressions. Integral to this philosophy is a strong emphasis on "Teamarbeit als Co-Creation" (teamwork as co-creation), fostering a collaborative environment that profoundly enriches both the culinary output and the overall guest experience at Bidlabu. André Rickert's technical style is characterized by a sophisticated yet "down to earth" approach, showcasing high craftsmanship within a modern bistro framework. He excels at transforming seemingly humble ingredients into captivating dishes, famously demonstrated by his vegetarian main course featuring cauliflower, lauded as "auf keinen Fall langweilig" (definitely not boring). His flavor profiles are a masterful fusion, balancing richness with bright acidity and umami, often incorporating nuanced international elements. For instance, his acclaimed cauliflower dish utilizes a complex interplay of Miso-paste, Green Tabasco, brown butter, fresh citrus zests and juices (orange, lime, lemon), homemade Japanese Sushimayo, and Verjus, all complemented by the fresh herbaceousness of chives and chervil. Plating emphasizes textural contrast and visual appeal, as evidenced by the garnishing of the cauliflower with finely chopped herbs and "geröstete Kerne" (roasted seeds like pumpkin, rapeseed, sunflower seeds). His dishes are meticulously crafted to connect enjoyment, attitude, and life, reflecting a culinary artistry that is both pleasingly accessible and undeniably refined.

Career

• Executive Chef/Co-owner at bidlabu, Frankfurt am Main
• Head Chef at Weinsinn, Frankfurt am Main
• Apprentice at Thomas Bühner (Restaurant in Dortmund), Dortmund

Mentored by Juan Amador, Thomas Bühner.