Welcoming Marc Jürgen Wöhner to the Rufflets team

November 22, 2019

It has been an exciting week as we welcomed new Head Chef – Marc Wohner to Rufflets. A passion that began at the age of sixteen as a kitchen apprentice with the Romantic Hotel Group in Munich, Germany has taken Marc around the world and we are delighted to welcome Marc to the team.

Marc Wohner – head chef

When is your official first day as the new Head Chef at Rufflets?

Wednesday, 20th of November was actually my first day.

You have been living in the East Neuk of Fife for a while – why did you decide to make Fife home?

The welcoming community firstly and secondly, as a chef it’s important to have a great larder with great produce and Fife offers the best ingredients.

When did you first realise you wanted to become a chef?

I grew up in a family who were immersed in the hospitality industry in Germany. I was always interested in what was going on in the kitchen from a very young age and knew early on that I wanted to work in a kitchen.

Did you go to culinary school? Have you apprenticed under a chef, and where and how were you trained?

I completed my apprenticeship in Munich at the Romantic Hotel in Munich. I spent most of the week in the kitchen but I had to go to cooking school one day each week for three years. I’m classically French, German, and Italian cuisine -trained.

You have travelled a lot! Where did you work once you had completed your apprenticeship?

From apprentice and running a section in my first role in the kitchen, I first got a taste for travel during my German National Service in Canada. In 1998, I came to Scotland and took the role of Demi Chef at Killiechronan House on the Isle of Mull, as well as spending time at the Bridge of Orchy Hotel and the Lake Hotel, Port of Menteith as Sous Chef. At Auchrannie Country House Hotel & Spa on the Isle of Arran, I had my first head chef role, followed by Fernhill Hotel in Portpatrick. I then moved to Ausralia where I lived and worked mostly in

Noosa, Queensland earning coveted awards with several leading restaurants. I came back to Scotland and spent a period as Executive Chef at the Duisdale House Hotel & Toravaig House Hotel, and more recently as Executive Chef at the local Ship Inn, Elie.

How would you best describe your cooking style?

Spontaneous, as ingredients and the time of the year are constantly changing and I like to bring out the best in each ingredient. I would say my style is modern but also classic.

You will be joining the team at the beginning of the hotel’s busy festive season as we approach the winter season. Which is your favourite season of the year in the kitchen?

As all four seasons have great things to offer it is a very hard choice to make. I wouldn’t want to pin in it down to just one. I love food and wine, so I love them all.

What are your favourite ingredients to cook with? 

Butter, garlic and onion. These are the basic ingredients and starting base for most dishes. Without these three ingredients most dishes would taste bland.

The item you would most miss in the kitchen?

As a chef you have to be adaptable in any kitchen so it wouldn’t be an item, it would be the common goal of the team. When you have that everything is possible!

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