Johannes

/Chef Johannes Klapdohr
Chef Johannes Klapdohr

About Chef Johannes Klapdohr

Chef Johannes Klapdohr’s culinary career spans an impressive variety of cuisines, global regions, techniques and prestigious positions. He was born in Germany into a family of four generations of Hoteliers, Restaurateurs and Chefs. After his graduation, he studied in some of the finest hotels and restaurants under the best chefs in the world including: the Relais & Chateau “Hotel Bareiss” in the black forest which has been in the top five of German hotels for decades; and Eckard Witzigman, one of only four chefs in the world to be named “Chef of the Century” by Gault Millau in his legendary “Restaurant Aubergine” in Munich. After a year as Executive Chef of the Restaurant“Schloss Glienicke” in Berlin, he decided to come to the United States and in 1998 was assigned the position of Chef de Cuisine at “Nikolai’s Roof,” Atlanta’s finest award winning restaurant. He quickly earned himself a place in the best 100 Restaurants in the US by Zagat and the Mobile four star award in 2000 making it the only four star restaurant in downtown Atlanta. In 2004 he became the Executive Chef of “The Lodge at Sea Island” the prestigious Mobil Five Star, AAA five diamond Hotel off the coast of Georgia. During his tenure, the Lodge became the # 1 small hotel in the US, including fine dining, and the # 1 golf hotel in the world in 2007. After 25 years in Hospitality, Klapdohr collaborated with The Chef’s Garden Inc in Ohio, the leading sustainable farm in the United States, as Executive Chef of the Culinary Vegetable Institute. There he promoted the importance of bringing farmers, chefs and guests together focusing on the education of sustainability—not only in agriculture but as a life style and successful business model through farm-to-table experiences. In April 2009 he rejoined with Richard Delany, former general manager at the “Lodge at Sea Island”, to oversee the culinary operations of the Old Edwards Inn Hospitality Group and “Old Edwards Inn & Spa” in Highlands, North Carolina, a Mobil 4-Star, AAA Four-Diamond resort. There he oversees all aspects of culinary development and execution, including Madison’s Restaurant, Old Edwards Club, The Spa Café, The Rib Shack and Wedding/Events Catering. The constant research of selecting the finest products in the region, as well as globally, has become Chef Klapdohr’s ultimate passion. To nurture, develop and create sustainable, healthy cuisine that is uncompromised and environmentally responsible continues to be the essence of his culinary philosophy.

Spaghetti with “Beet Balls”, Root Vegetable Bolognaise and Sweet Grass Dairy

Serves 4 guests Preparation time: 1 hour Ingredients: Spaghetti: 1lb Whole Wheat Spaghetti 1 Jar Tomato Sauce (24 ounces) ½ cup Carrots (peeled and cut into ½ inch pieces) ½ cup Parsnips (peeled and cut into ½ inch pieces) ½ cup Celeriac (peeled and cut into ½ inch pieces) ½ cup Yellow Beets (peeled and [...]

By | December 6th, 2017|Peace, Recipes|Comments Off on Spaghetti with “Beet Balls”, Root Vegetable Bolognaise and Sweet Grass Dairy

Halibut with White Asparagus and Morel Mushrooms

INGREDIENTS For the Halibut: 4 pc. Halibut fillet 1 tbsp. Olive oil ½ cup Fish stock 1 splash of white wine ¼ stick Butter Salt and Pepper For the Asparagus: 1 lbs. Fresh white asparagus 16 cups Water 2 tbsp. Salt 4 tbsp. Fresh lemon juice 3 tbsp. Butter To peel the asparagus trim about [...]

By | April 1st, 2015|Reconciliation, Reconciliation Featured|Comments Off on Halibut with White Asparagus and Morel Mushrooms

15 Heirloom Bean and Root Vegetable Chili

15 Heirloom Bean and Root Vegetable Chili Serves 8 guests Preparation time: 2 ½ hours Ingredients: 1 lb 15 Bean mix 1 cup Carrots (peeled and cut into ½ inch dices) 1 cup Parsnips (peeled and cut into ½ inch dices) 1 cup Celeriac (peeled and cut into ½ inch dices) [private] 1 cup Yellow [...]

By | January 13th, 2015|Peace, Recipes|Comments Off on 15 Heirloom Bean and Root Vegetable Chili