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At Peter Oster, love and passion for culinary pleasure are in the DNA. For generations, his family has been dedicated to viticulture and high-quality food in the Moselle region. Inspired by cuisines from all over the world, the entrepreneur and his team develop unique recipes for gourmet products and spirits. Whether it's the Chakalaka Dip or the wild garlic bruschetta, Wajos inspires with aromatically excellent taste.
A conversation with Peter Oster from Wajos
Mr. Oster, as the head of a gourmet manufactory, are you in the office or the kitchen more often?
Both. In my daily office life, as one of two managing directors, I lead the operational business. When I come home in the evening, I cook for my family to unwind. For me, the kitchen is a place of calm and creativity where I can switch off. I implement ideas from the day directly there. I make something simple for my children, and I like to experiment with the adults. The office and cooking are a great combination for me. And with gourmet food, you can quickly inspire other people. I am happy that I don't have to spend my whole day dealing with technical details, as is the case in other industries.
Wajos has over 1,000 products in its range. How are new recipes created?
My wife is my most important source of inspiration. We travel a lot and try out a wide variety of cuisines in many countries and cultures. We gather impressions there and develop ideas from them. In our manufactory, we work with a three-person development team on new recipes. We test a lot and try a lot — it often takes weeks or months from the first attempt to the finished variety.
How important is the origin of the ingredients to you?
Very important. We rely on regional ingredients wherever possible — from Moselle wines and Rhenish apples to herbs from the region. If a product has to come from abroad, we rely on long-standing partners. For cocoa or vanilla, for example, we work fairly and transparently.
Which Wajos products are your personal favorites?
Difficult question. The Chakalaka Dip is a true classic — perfect for barbecues, with bread, or as a seasoning in pasta. I also think our fruity vinegars are great — the mango balsamic is brilliant in salad dressings. And the pomegranate vinegar with game dishes — delightful.
Wajos also has spirits in its range. How did that come about?
My family comes from winemaking, so the step to spirits is not a far one. And we see a clear trend toward high-quality spirits, especially in cocktail and bar culture. Our gins and liqueurs are created with the same care as our gourmet products.
What is your wish for gourmet consumers?
Awareness. Awareness of what quality means — and that good food requires time, care, and good ingredients. Once you taste the difference between an industrially manufactured sauce and one produced in a manufactory, your perspective changes.
Thank you for the conversation, Mr. Oster.
