Following his training at the Hotel Schloss Michelfeld (1996 – 1999), Oliver Rausch continued working there for one year as a Commis de Cuisine, before joining the Hotel Sackmann in Baiersbronn, where he worked in his first management role as a Chef de Partie from 2001 – 2003. In 2003 he moved to the Goldener Käfer Restaurant in Ittlingen, where he was in charge of the gastronomic creations as Sous Chef and Chef de Cuisine until 2007. Since 2007, Oliver Rausch has been Chef de Cuisine at the s Herrehus restaurant in Schloss Reinach.
Motivation: "I was always very fascinated by flavours and fragrances. This enthusiasm gave me the motivation for my choice of career."
Orientation: "I have the greatest of respect for the pioneers of gourmet cuisine, Eckart Witzigmann, Hans Haas and Harald Wohlfahrt. I am thankful to Jörg Sackmann and René Gessler for their guidance and the opportunities that they gave me."
Ideals: "I feel connected to nature and am thankful for what it gives to us."
Working principles: "I believe order and cleanliness to be indispensable principles in a solid, creative and enthusiastically led kitchen.
From person to person: "I need a sense of peace and balance in my environment. That is why I attribute importance to fairness and friendliness in my dealings with my colleagues.
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