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| Guenter Seeger Guenter Seeger’s career has spanned 40 years and the globe. Influenced in the culinary arts as a child growing up in his parent’s wholesale fruit and vegetable business in Baden-Baden, Germany, Seeger acquired a passion for freshness and quality. Today, with his latest venture, Seeger’s, he remains committed to the integrity of ingredients. His reverence for raw materials began at age 13 with an apprenticeship at a hotel in Germany’s Black Forest. For the next 10 years he worked at hotels in the Swiss towns of Interlaken, St. Moritz and Lucerne. He then returned home and worked in his family’s business for three years. In 1977, Seeger opened his own restaurant, Hoheneck, in Pforrzheim at the gateway of the Black Forest. The 50-seat eatery was a turn-of-the-century inn that had once been a rest stop for hikers. The cuisine was continental with an emphasis on classical French dishes. Seeger’s career and Hoheneck’s menu took a drastic turn when he crossed the Rhine to France-specifically Alsace-visiting the restaurants Aubergede I’lll and Aux Armes de France. He was so moved by the tastes of modern French cooking that he totally revamped his cooking style. Seeger conceived innovative new ways to re-create the traditional German dishes he had grown up with, encouraging local farmers to grow his special ingredients. Pforzheim natives were less than impressed. In fact, dishes such as spaetzle cooked with truffles, cabbage barely cooked at all and zucchini with blossoms still attached proved residents were not ready for the change. But diners came from other cities and they came from the Michelin guide awarding him the one star, a coup for any restaurant, particularly outside of France. In 1984, Seeger was wooed away to the United States for a position as chef for the main dining room of The Regent Hotel and later as a consultant for The Jefferson Hotel in Washington, DC. In 1985, he was enticed to Atlanta by Horst Schulze, then general manager of the Ritz-Carlton. Schulze hired him as chef of the Dining Room to revolutionize the menu. Seeger met the challenge and then some. He put the Dining Room on the map, receiving the coveted Mobil Five Star, AAA Five Diamond and “Triple Crown” awards. Seeger has been honored with the James Beard “Best Chef in the Southeast” award and “Who’s Who in America.” And under his guidance, the Dining Room was featured in Food and Wine’s “25 Best Restaurants in America” and Zagat’s “America’s Top Restaurant.” Seeger became a founding force behind the emergence of the Georgia Organic Growers Association. Throughout his 17 years here he has established a national network of the finest available sources for produce meats, cheeses, fish and breads. Seeger's is located at 111 West Paces Ferry Road. For reservations, call (404) 846-9779. |
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| Chef Guenter Seeger | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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