Dieter Gerdes (cook)

Dieter Gerdes (* in Aurich ) is a German chef .

Life

Dieter Gerdes was born the son of a brewery director in Aurich ( Lower Saxony ). After completing his training as a restaurant specialist , cook and hotel specialist and attending a language school and the Berlin Hotel Management Academy, Gerdes worked in the 5-star hotels Kempinski , Hilton and Intercontinental and completed internships with the chefs Paul Bocuse , Heinz Winkler and Dieter Müller .

In 1976 he passed the examination to become a master chef . In 1981 Gerdes took over the "Landhaus am Schlosspark" restaurant in Rastede . Under his management, the restaurant received a Michelin star and was awarded 17 Gault Millau points , 4 gourmet points , 4 cooking spoons and 2 Varta chef's hats .

He is co-author of several cookbooks, wrote as a columnist for the Nordwest-Zeitung for culinary delights and was the culinary director of the World Bank Conference in Berlin in 1988. After the country house hotel was sold in 1993, Gerdes worked as a management consultant for the catering industry. From 1993 to 1995 he was a consultant and co-owner of the fish restaurant "Seewolf" in Oldenburg and from 1997 to 1999 of the restaurant "Merlan" (with 16 Gault Millau points ). In 1999 he opened the “Landhotel Gerdes” as a food combining and gourmet hotel.

In 2005 Dieter Gerdes accompanied a cooking event for Helmut Kohl , Michail Gorbatschow and George HW Bush . In 2006 he founded the "Villa Gerdes" as the 1st German food combining cooking school. In 2008 he became managing director and head chef of the romantic hotel Villa Suplie in Werne . From 2010 to 2013 Gerdes was head chef at the “Diana's” restaurant in Lünen . He has been working as a rental chef in Lünen since 2013.

Web links

• Lokalkompass article (November 2, 2012)
• RuhrNachrichten Article (January 6, 2010)
• kochmesser.de (March 7, 2009)
• RuhrNachrichten Article (January 8, 2009)