Recipes from Chef Andreas Appenzeller
Executive Chef at Hotel Frutt Lodge & Spa located in Melchsee-Frutt, Switzerland. This restaurant has 14 Gault Millau points. Chef Andreas prides himself on modernizing traditional recipes and using local and sustainable products in his dishes.
Recipes from Chef Marcel Biro
Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Liechtenstein before coming to the US in 1999. Marcel is star of the national PBS reality-cooking series, an author, and chef/owner of the renowned Birö and Ö restaurant concepts and Marcel Birö Culinary Schools.
Recipes from Chef Hans Röckenwagner
Chef Röckenwagner’s German roots and training come through clearly in his cuisine, joined by other influences from California and around the world. He favors high-quality, authentic German ingredients, and loves to educate Americans about the variety and complexity of the cuisine and ingredients of his homeland. The highly awarded chef is owner of the restaurants Röckenwagner in Santa Monica and Ballona Fish Market in Marina del Rey California, author, an tv personality.
Recipes from Chef Ludger Szmania
Chef Szmania, born and raised near Düsseldorf, Germany, has been bringing a taste of Germany to Seattle residents and visitors for nearly 20 years, since he joined the Four Seasons-Olympic Hotel as executive chef in 1986. He and his wife, Julie, now run SZMANIA’S in Magnolia.
Recipes from Chef Ute Schepers
Uta Schepers is the Corporate Chef at Tyson Food Service. She was born in Germany and has worked and trained in Singapore, England, Thailand, the United States and her native Germany. Chef Schepers received various medals from culinary competitions, and also taught at the College of Culinary Arts.
Recipes from Chef Jackie Newgent
Jackie Newgent, a registered dietitian and chef, is a food industry consultant specializing in culinary and nutrition communications.
Recipes from Chef David St John-Grubb
Chef St.John-Grubb is the Executive Chef with Le Cordon Bleu College of Culinary Arts and Culinary Director for FoodWorks International.
Recipes from Chef Olaf Mertens
German-born Chef Olaf Mertens is the Executive Chef and Partner in three Mississauga, Ontario restaurants, and a cookbook author.