Marco Müller, born in Potsdam and executive chef of Rutz Restaurant in Berlin, has emerged as one of Germany's most creative and innovative chefs. Known for his light and balanced cuisine, Müller has a unique approach that emphasizes contrasts, flavors, vegetables, and expressive broths.
Biography
From a young age, Müller was fascinated by nature, spending time in his grandfather's garden and indulging in freshly harvested vegetables. This passion for nature is reflected in his culinary philosophy, which focuses on a deep exploration of products and their preparation methods.
Müller places great importance on collaborating with regional producers and being close to suppliers, reflecting this in his "Nature & Flavors" menu at Rutz Restaurant. Since 2004, Müller has led the Weinbar Rutz, transformed into the Rutz Restaurant, where he currently serves as executive chef. In 2020, Rutz became the only restaurant in Berlin to receive three Michelin stars.
For Müller, maintaining and enhancing traditional seasonal dishes is not just a zeitgeist attitude, but rather a deeply rooted philosophy. Müller's cuisine stands out for its lightness, tension, depth, and balance, perfectly combined in dishes characterized by an explosion of ideas. The use of freshest ingredients is essential in his kitchen, where leaves, sprouts, roots, berries, and other natural delights provide an endless source of inspiration for new ideas and compositions.
