Maximilian Reuter

Chef Maximilian Reuter's culinary philosophy is deeply rooted in a harmonious synthesis of "Asian & alpine cuisine," executed with both technical precision and profound respect for ingredients. His core ethos centers on creating a "creative explosion of flavours" that transcends mere sustenance, offering instead an unforgettable experience built on "stories, explosions of flavour," and a sense of wonder. The restaurant's name, RAR, explicitly signifies both "unique" and "Regional And Respect," reflecting his steadfast commitment to this ethos. A cornerstone of Reuter's vision is uncompromising regionality and sustainability. He champions a "nose to tail" philosophy, particularly evident in the utilization of beef from the local EBENGUT organic farm, which also supplies organic chickens and eggs. Further illustrating this dedication, lamb and butter are sourced from Sommerjufen, venison, deer, and chamois from the Geisler family, fresh milk from Melchambauer, and fine cheese from Onemoos Bauer. Crucially, many of the aromatic accents in his dishes come from the restaurant's own herb garden, ensuring peak freshness and local provenance. This approach is more than a trend; it's a "way of showing appreciation – for the animal, the product and our guests," consistently delivering "real taste" over simple "organic" labels. His cuisine aims to surprise and delight, promising menus "full of surprises and flavours that you won't see coming." Maximilian Reuter's technical mastery is characterized by a sophisticated fusion of "Alpine tradition with Japanese lightness," yielding a distinctive "Crossover Cuisine." His approach to flavor and texture is meticulous, incorporating classical techniques such as "fermentation and pickling" to refine and intensify ingredients. He is lauded for dishes that are "exciting, surprising and absolutely unforgettable," ensuring each meal is a "flavour adventure." While specific plating details are not extensively described, the mention of dishes being "elaborately finished at the table" suggests a focus on presentation and interactive guest experience. Legendary signature dishes include the audacious "sweetbread dim sum, refined with Sriracha and alpine-spiced spruce tea," a testament to his bold flavor combinations and technical prowess. Other notable creations highlight his nose-to-tail and hyper-local philosophy, such as the three-part main course featuring "tender meat of the old cow from the organic farm Ebengut – shabu shabu with beech mushrooms, oxtail with bone marrow and pink-cooked bat with salted lemon," and "the head meat of the excellent pork brawn in pea foam from the neighbor's Duroc animals." Reuter's esteemed background, including stints at top hotels and training "alongside the legendary Bobby Bräuer" in Munich's 'EssZimmer,' underscores the caliber of his "fine flair" and profound technical acumen.

Career

• Chef at Kempinski Frankfurt, Frankfurt
• Chef at Kempinski Berchtesgaden, Berchtesgaden
• Chef at EssZimmer, Munich

Mentored by Bobby Bräuer.