The Weißer family and the team stand for the quality of the Rindenmühle. They guarantee reliability and attention to detail.
Martin Weißer passed the exam as chef at the IHK Schwarzwald-Baar-Heuberg already in 1988 and thus laid the foundation for his career. In more than 6 years he gained the experience of the upscale gastronomy in Switzerland, Spain and France. Even today, the patron, who lives and loves his business, can be found everywhere in the house, whether in the kitchen, the herb garden or the hotel corridors. He is in charge of purchasing, where his penchant for high-quality regional and seasonal products always stands out.
Martina Weißer brought the successful training as restaurant specialist and hotel clerk into the business and educated herself very early through countless seminars in the field of accounting, personnel, computer applications and training in addition to the daily business. Today she is a guarantor for the perfect service in the house and acts behind the scenes for an economical and harmonious business. She also does not miss the opportunity to serve our guests a fresh coffee in the morning. Family Weißer is always active and always looking to make the company even better, more pleasant and more beautiful.
Michael Weißer laid his foundation stone in 2013 in the same 5-star resort where his parents already worked. Here he learned the profession of hotel specialist with the additional qualification of hotel management. But he also wanted to expand his knowledge further and studied hotel and restaurant management at Heilbronn University between 2016 and 2020. Even during his studies, Michael was heavily involved in his parents' business and is responsible for digitization and technology. He is taking on more and more tasks in management and not only actively supports his mother in accounting, but also sometimes takes over the telephone service in the reservation department on days off. He also supports our team in sales and marketing and designs all our print media.
Our junior chef Dominik Weißer has inherited the love of cooking from his father. Before the IHK, he completed his apprenticeship as a chef with an additional qualification in kitchen management. He supported the kitchen team in his parents' business immediately after his apprenticeship with fresh ideas and new impulses. Dominik stands for experimental cuisine, in which the tried and true is combined with new influences. He follows the call of star gastronomy and already worked in the 2-Michelin star decorated Ammolite - The Lighthouse Restaurant in Europa Park Rust. Meanwhile, he cooks as Chef de partie alongside Daniel Gottschlich at the Ox & Klee in Cologne, which has also been awarded 2-Michelin stars. He later brings all these influences back to his parents' business in the form of his own creations.