At the heart of every great dining experience is a chef with passion, creativity, and dedication. Rene Muller, the Head Chef at the Thurlestone Hotel, embodies all of these qualities and more. From his early days baking cakes and preparing vegetables in the garden to leading a team in one of Devon’s most respected kitchens, Rene’s journey into the culinary world is a story of love, persistence, and inspiration. We caught up with Rene to get an inside look into his approach to cooking and the challenges and joys of being a chef.

What inspired you to become a chef?

"I’ve always had an interest in food from a young age. I’d help grow and harvest vegetables in the garden, prepare and cook them, and I loved baking cakes, traybakes, and German Christmas biscuits. To be honest, I didn’t think I was going to become a chef—maybe a baker—but the early hours didn’t appeal to me. By chance, I found a hotel that offered me an apprenticeship, and from that moment on, I never looked back. I love being in the kitchen, and it’s where I feel at home."

What’s your favourite dish to prepare, and why?

"I don’t have a favourite dish per se because I enjoy preparing everything we put on the menu. Each dish is unique, and there’s something special about all of them. Whether it’s working with fresh seafood, a hearty roast, or a delicate dessert, I find joy in creating all kinds of dishes that reflect our seasonality and local ingredients."

How do you stay creative with your menu?

"Staying creative can be a challenge, especially with the fast pace of the industry. I keep myself inspired by looking at what other chefs are doing—whether it’s watching TV, browsing online, or dining out. Inspiration comes from all over, and I try to stay open to new ideas, techniques, and trends while always keeping in mind the essence of what we want to offer our guests."

What’s the most challenging part of being a chef?

" I’d say the ever-growing list of dietary requirements is one of the toughest parts of being a chef. It can be a challenge to adapt recipes and make sure everyone is enjoying their meal. At the end of the day, though, it’s our job to make sure everyone is happy with their dining experience, no matter their dietary needs. Most of our dishes on all of our menus menu can be adapted to suit most food allergies"

What’s the most surprising thing you’ve learned in the kitchen?

"The importance of teamwork has been one of the biggest surprises. It’s not just about the kitchen team working together but collaborating with every department—front of house, management, suppliers. The kitchen is just one piece of the puzzle, and if everyone isn’t on the same page, it’s much harder to create a seamless experience for our guests. We have a unique culture here at Thurlestone, we wish to exceed guests expectations and the who team strives towards this goal"

What’s your go-to comfort food after a long day in the kitchen?

"I tend not to eat much after work, but if I do, it’s usually something simple like a cheese and salami toastie. It’s comforting, quick, filling and oddly satisfying after a busy day."

What’s one cooking tip you think everyone should know?

"Don’t panic! Stay composed and focused, no matter what’s happening in the kitchen. It’s easy to get flustered, but the best chefs are the ones who can remain calm and work through any challenge with focus and precision."

What’s your take on food trends—do you embrace or avoid them?

"I’m a bit of both, really. It depends on the trend and whether it fits with what we’re doing here at Thurlestone. Some trends are exciting and innovative, while others don’t quite match the ethos of our menu or our location. Ultimately, I focus on what our guests want and what suits our style of cooking."

Do you have any funny or memorable kitchen mishaps?

"One of my most memorable kitchen mishaps was after I’d cleaned the fryers. I went to fill them with fresh oil, only to realise I’d forgotten to close the drain at the bottom. Oil poured out everywhere, and the floor was covered in it! Needless to say, it took a while to clean up, but I learned a valuable lesson that day…double-check everything.”

What advice would you give someone wanting to pursue a career in cooking?

"You have to give it your all. Cooking isn’t just a job—it’s a lifestyle. It takes dedication, hard work, and passion. If you’re not fully invested, it can be a tough road. But if you love it, it’s the most rewarding career you can have."

What is your favourite local produce to use in the kitchen?

"Venison from Dartmoor is definitely one of my favourites. It’s rich, full of flavour, and the quality of the meat from the local suppliers is outstanding. We’re so lucky to have access to such incredible local produce here in Devon."

What’s your approach to designing a menu for a new season or event?

"My first step is always to look at what’s in season. I like to work with the natural rhythm of the seasons and let that guide the menu. Once I know what’s fresh and available, I begin designing dishes around those ingredients, ensuring they’re balanced and reflective of the time of year."

If you could cook for anyone, living or dead, who would it be and why?

"I would love to cook for my Mum. If it wasn’t for her driving me to interviews far away from home and pushing me to pursue my passion, I might never have become a chef. She was such a big part of my journey, and I would love to cook for her one last time.”

René Muller’s culinary journey is a testament to the power of passion and perseverance. Whether he’s crafting seasonal menus, managing a busy kitchen, or inspiring the next generation of chefs, he continues to elevate the dining experience at Thurlestone Hotel. If you ever find yourself at this beautiful location, you’re in for a treat crafted with love, creativity, and a deep respect for the finest local ingredients. The Trevilder Restaurant is open every evening and René’s table d’hôte dinner menu is available from £60.00 per person. Booking is essential – 01548 560382