New Refectory Manager in Reutlingen: Meet Jochen Katzmaier
Reutlingen. Since the beginning of May, the Reutlingen refectory has had a new manager: Jochen Katzmaier. The 49-year-old master chef brings many years of experience in the hospitality industry and community catering – and is taking over the refectory at a particularly exciting time. While operations are currently still taking place in a former sports hall, the next major step is already on the horizon: the return to the renovated refectory. In this interview, Katzmaier talks about his plans for the location, his everyday working life and what makes a good refectory in his view.
Mr Katzmaier, you have been the new manager of the Reutlingen refectory since the beginning of May. What has your career path looked like so far – and what particularly appealed to you about this position?
I am 49 years old and a passionate chef. After completing my training, I worked in various establishments in Germany and abroad. In 2006, I completed further training to become a state-certified hospitality professional and master chef. I have been working in community catering since 2022 – and I really enjoy it because you get to make a lot of people happy with good food every day.
What particularly appealed to me about the position in Reutlingen was the challenge of helping to relaunch a renovated refectory. You don’t get an opportunity like that very often. Together with the team, I want to build something here that we can all be proud of and where students simply enjoy coming to eat.
When you think of a really good refectory, what are the things it absolutely needs?
Of course, the food has to taste good. But I would like our refectory to be more than just a place where you quickly grab something to eat. It should be a place where people don’t just come for a meal, but also enjoy staying for a coffee afterwards.
That requires good food, a pleasant atmosphere and a team that gives guests a warm welcome. If students enjoy coming back – not just because of the food, but because they feel comfortable here – then we have achieved our goal.
You have now been with us at the Reutlingen refectory for a few weeks. What has particularly stood out to you during this time – and what can guests look forward to in the future?
One thing I noticed very quickly is just how diverse our guests are. Students from all over the world eat here, as do professors, university staff and people from the local community. We want our menu to reflect this diversity too.
That’s why we regularly feature special themes on our menu. In October, we will kick off the winter semester with a Swabian Welcome Week, inviting our international students in particular to discover the local cuisine. In January, we will take part in Veganuary and put plant-based dishes in the spotlight. I think campaigns like these provide variety and also get people talking to each other through food.
Many students only experience the refectory from a guest’s perspective. What does a typical working day behind the scenes actually look like?
At lunchtime, many people only see the food on their plate. In reality, however, our working day starts much earlier. For my team and me, the day usually begins shortly before 6 a.m. First, we check our emails, make sure that all staff members are present, check whether all deliveries have arrived and ensure that everything is prepared for the day. Quite often, I am also the last person to leave the building.
During the lecture period, we serve up to 1,000 meals a day. That alone gives you an idea of the complex processes involved in running a large-scale kitchen. For everything to run smoothly at lunchtime, every part of the operation has to work together – from menu planning and purchasing to preparation and serving.
Prices are, of course, another topic that concerns many people. At the moment, a daily menu for students costs €3.70. That doesn’t come close to covering our actual costs. These affordable prices are only possible because the refectories receive funding from the state and are also co-financed through Studierendenwerk contributions.
Sustainability is just as important to me. Every bit of food that ends up in the bin bothers me. That’s why we think every day about how we can make sensible use of ingredients and avoid unnecessary food waste.
At the moment, the refectory is still located in a former sports hall. What are you most looking forward to when the renovated refectory is expected to reopen in 2027?
The temporary refectory has its own unique charm. After all, working in a former sports hall isn’t something you experience every day. At the same time, this temporary solution naturally comes with its challenges. We have significantly less space than in a regular refectory – both in the kitchen and in our storage areas. This limits some of our processes as well as what we are able to offer.
That makes me all the more excited about the new refectory. With a larger, more modern kitchen and greater storage capacity, we will be able to make many processes more efficient and further expand our range of dishes. This will open up entirely new possibilities for us – both in terms of preparation and the variety of our menu. I am convinced that our guests will notice the difference and can really look forward to the new refectory.
If students have an idea, a request or perhaps some criticism they’d like to share – what’s the best way to get in touch with you?
I enjoy trying out new dishes and ideas. Naturally, I am also interested in hearing what our guests think of them. That’s why I appreciate all kinds of feedback – whether it’s praise, criticism or a suggestion for the menu. That’s the only way we can improve.
The easiest way is simply to talk to me directly. I am regularly out and about in the refectory or at the serving counter. Just ask, “Is the manager around?” – and we can have a chat. Of course, you can also contact me by email, but personally, I prefer talking face to face.
And one more thing: my team gives their all every day to make sure our guests are happy. So everyone appreciates some genuine praise from time to time. It can be just as motivating as a good idea or constructive criticism.
