To lead global culinary innovation, strategy, and execution for The Ritz-Carlton Hotel Company and Bulgari Hotels & Resorts, the luxury chains appointed Rainer Zinngrebe, a chef whose distinguished career spans more than 30 award-winning years. Zinngrebe encourages Ritz-Carlton chefs worldwide to “cook with passion, relevance and with the cultural preferences of their guests in mind.” His influence is evident in kitchens across the United States, Canada, China, Japan, France, Germany, Italy, the United Kingdom, Egypt and beyond.
© The Ritz-Carlton Hotel Co.
Zinngrebe joined the brand in 2002 and founded The Ritz-Carlton, Cancun Culinary Center, a hands-on kitchen facility for guests and staff. In Cancún he guided the hotel’s two fine-dining restaurants to receive multiple AAA Five Diamond awards, reinforcing a reputation for culinary excellence.
Before his tenure at The Ritz-Carlton, Zinngrebe held several executive chef positions across Asia, including at Mandarin Oriental in Kuala Lumpur, Sheraton Grande Sukhumvit (a Luxury Collection Hotel) in Bangkok and The Fullerton Hotel in Singapore. He is the author of two cookbooks, Beyond Fusion and Small Bites Big Taste, and has contributed to additional culinary publications.
Under his leadership, The Ritz-Carlton Hotel Company earned 13 Michelin stars in 2016 across eight restaurants in six hotels throughout Asia and Europe, cementing the company’s standing as a leader in culinary creativity and quality.
What three go-to ingredients are always in your home kitchen?
Beyond the obvious staples—salt, pepper, garlic and onions—I always keep chicken stock, pasta and a high-quality olive oil on hand, plus some Parmesan cheese. With those ingredients I can quickly prepare a family meal ranging from a simple pasta to a risotto or a comforting chicken noodle soup.
What’s your favorite season for cooking, and why?
Late spring to early summer is my favorite. Ingredient availability is superb then, with an abundance of white asparagus, peas, wild mushrooms and fresh fruit. It’s a chef’s dream: the season offers many fresh components to experiment with and combine in creative ways.
Aside from your current position, what’s the best job you’ve ever had?
That’s a tough question—my career has been a series of rewarding roles that allowed me to travel, work with inspiring colleagues and learn about diverse cultures and cuisines. Each position taught me something different: working in Korea taught me to manage large teams in a challenging cultural environment and strengthened my leadership, while my time at La Tante Claire in London improved my cooking technique. Every job contributed to my growth and prepared me for the role I hold today.
What’s the first meal you ever cooked?
I don’t recall the very first dish I made, but as a child working in my parents’ pub I likely prepared a schnitzel and French fries around the age of 10 or 11. I do remember my first solo event: for my parents’ 25th wedding anniversary, as a second-year apprentice I prepared a full buffet from scratch for about 60 guests. It took three days of work, and I was proud when everything came together and everyone enjoyed the meal.