René Gloser attended the hotel management academy in Krems and subsequently worked for the internationally renowned Viennese caterer Do & Co. In 2011 he came to Switzerland, took over the head position at Rüsterei's catering kitchen, and acquired further skills in the à la carte kitchen. As a trained meat sommelier, he is concerned with bringing little-known cuts from the sidelines and giving them their rightful place on our plates.