Roland Reuss has been working as a Chef de Cuise at the historical à la carte restaurant Waldschlöesschen, since 2011, idyllically located at Hofgut Dagobertshausen.
Roland Reuss began his culinary career in 1999 with a six year apprenticeship at Alte Feuerwache in Kulmbach. In 2005 he decided to move to the south of Germany, to Munich, to work as a Chef at the very well-known Palais Lenbach.
From 2007 to 2010, his career then led him to a five star hotel Relais & Chateaux Hotel to join the kitchen of the Jagdhof Glashütte. Furthermore, Roland Reuss acquired several culinary experiences during his time abroad in New Zealand and Australia.
Currently he works at restaurant Waldschlöesschen where he and his team create, wether in the summer months on the wonderful garden terrace with a large adventure playground or in the historical inner rooms, an atmosphere of well-being.