“Top quality starts with the product itself.”
From Wagyu to microgreens: R Express stands for uncompromising freshness, short delivery routes, and a range that inspires creativity in the kitchen. Quality and product manager Markus Mayr talks about his perspective as a former top chef, current trends in fine dining, and why R Express is also an exciting employer for chefs.
Trend toward sustainability, regionality, and creative, extraordinary dishes
ALEXANDRA GORSCHE: R Express is known for premium quality. Which product groups do you consider to be its greatest strengths?
MARKUS MAYR: Definitely the fresh products. With meat, you can tell that real emphasis is placed on quality. When it comes to fish, in addition to high quality, short delivery routes play a major role—you can immediately tell by how fresh it is. And with vegetables, it's the direct delivery without long storage times. You can really taste the difference.
Are there any product ranges that particularly surprise you?
Vegetables have always been especially important to me. They were the basis for my creativity, especially in my vegan menus. I always found it exciting to see what rare items were available—and the variety of herbs. As a chef, this inspired me to create menus that surprise and at the same time appear really fresh.
Which three products would you recommend to chefs who are not yet familiar with R Express?
First, the vegetables—their freshness and rarity are inspiring. Then the Asian section, where we are very well positioned. And definitely the fish – the quality and freshness are exceptional.
How do you maintain such a wide range of products at a consistently high standard?
This can only be achieved by purchasing directly from the retailer, keeping distances short, and not compromising on quality. There is practically no stock. In addition, there are regular checks—on delivery, daily by the QM team, and also on dispatch. It's a lot of work and diligence, but it's worth it.
You know both sides—that of the top chef and that of the quality manager. What makes the difference?
Top quality starts with the product itself. But how you handle it is also crucial. Those who work with passion, care, and respect get the most out of it. The combination of top quality and careful processing makes the difference.
What trends do you see in the fine dining world?
The trend is clearly moving towards sustainability, regionality, and creative, extraordinary dishes. R Express supports this with fresh, regional vegetables, special delicacies, and high-quality ingredients that allow chefs to be creative.
The trend is clearly moving toward sustainability, regionality, and creative, extraordinary dishes.
“The cooking gene lives on”
You swapped the stove for the management office. Why?
Mainly for family reasons. But my cooking gene lives on. At R Express, I can continue to work with great food—just on a different level.
How has your view of gastronomy changed?
I have gained a much deeper insight into the diversity of food. As a chef, I was often in a tunnel – now I see how great the selection is. That has broadened my horizons enormously.
What makes R Express an attractive employer?
It's varied, you work with great products and you're constantly learning new things. The team is international and diverse – chefs, Michelin-starred chefs, foodies and professionals from all areas. Flexible working hours, working from home and lots of extras make the job attractive. And it's just fun to work with a team like this.
The trend is clearly moving toward sustainability, regionality, and creative, extraordinary dishes.
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