Valentin Rottner

Chef Valentin Rottner's culinary philosophy is deeply rooted in a puristic, regional, and internationally influenced style, with a profound personal connection to nature and sustainability. His ethos is intrinsically linked to his passion for hunting, which he views not only as a source of premium ingredients but also as a 'haven of peace' and 'inspiration' for new recipes. This direct engagement with the wild, which began in childhood with his grandfather, provides him with an unparalleled understanding and appreciation for the ingredients he brings to his kitchen, fostering a 'completely different relationship to the meat' than with conventionally sourced products. His sourcing strategy is unique and highly ethical. A significant portion of the game served at Waidwerk – including deer, hare, pheasant, duck, roe deer, and wild boar – comes from his own hunt in local hunting grounds around Nuremberg. He emphasizes the sustainability of responsible hunting, practicing 'Hege' (wildlife management) by feeding animals in winter, managing overpopulation, and adhering to strict culling plans to ensure the long-term health and abundance of local wild populations. This approach contrasts sharply with industrial farming, as wild animals are free to roam and forage naturally. For ingredients beyond game, Chef Rottner collaborates with small regional suppliers, prioritizing freshness and local provenance. Ultimately, Chef Rottner's vision extends beyond mere cooking; it's about elevating game, educating diners about its ethical advantages and superior quality, and celebrating the entire journey from the wild to the plate. He encourages diners to embrace game, highlighting its natural and uncompromised character. By continuing a family legacy of culinary excellence – his grandmother and father also earned Michelin stars – he masterfully combines tradition with a contemporary perspective, allowing the inherent quality of his carefully sourced, wild ingredients to shine through in every dish. Chef Valentin Rottner's technical mastery is characterized by a puristic approach that respects and highlights the natural qualities of his primary ingredient: game. Having refined his skills under luminaries like Alexander Herrmann, Johannes King, and Nils Henkel, he employs precise techniques to ensure optimal texture and flavor. For game, which is often lean, he masterfully balances tenderness and caramelization, frequently using sous-vide cooking at low temperatures (e.g., venison loin to 46°C core temperature) followed by sharp grilling or roasting to achieve appealing 'Röstaromen' (roasting aromas) without drying out the meat. He emphasizes the importance of quick serving once game is cooked, to prevent it from becoming mealy. His approach to flavor and plating is clean and focused. He incorporates fresh notes, exemplified by his favorite ingredient, coriander, and utilizes precise acidity to balance components, as seen in his hamachi starter with ponzu and tom kha gai broth. Dishes are constructed to complement the star ingredient without overshadowing it. His most legendary signature dish is his **Rehrücken** (Venison Loin). He prepares it by rolling the loin to achieve a perfectly rounded shape (a technique learned from Nils Henkel), then gently cooking it sous-vide in a water bath before sharply grilling it to develop a rich, savory crust. This dish is classically accompanied by his house-made Preiselbeergelee (Lingonberry Jelly), a creamy Selleriepüree (Celeriac Puree), and an aromatic Pilz-Duxelle (Mushroom Duxelle). Another notable dish is his **Wild Duck**. The breast is first cooked sous-vide for tenderness, then roasted until the skin is exceptionally crispy. The crispy skin is strategically cut into thin strips, helping guests manage the naturally firmer texture of wild, free-range poultry. It's typically served with a leek roll filled with black salsify cream, a leek salad, and a standalone bao bun rich with an intense duck leg ragout.

Career

• Executive Chef at Waidwerk, Nuremberg

Mentored by Stefan Rottner.