Günter Seeger

Chef Gunter Seeger - Serving Up Home

Günter Seeger

Günter Seeger’s career has spanned a lifetime and the globe. Influenced in the culinary arts as a child growing up in his parents’ wholesale fruit and vegetable business, Seeger acquired a passion for freshness and quality.

His reverence for raw materials began at age thirteen with an apprenticeship at a hotel in Germany’s Black Forest. For the next ten years he worked in the Swiss towns of Interlocken, St. Moritz, Davos, Arosa, Grindelwald and Lucerne. Chef Seeger attended hotel school while in Lucerne, where he learned management and studied wines. He then returned home and worked in his family’s business for three years.

In 1977, Seeger opened his own fifty seat restaurant, Hoheneck, in Pforzheim at the gateway of the Black Forrest. Seeger conceived innovative new ways to recreate the traditional German dishes he had grown up with, and encouraged local farmers to grow ingredients he needed. In 1978 the Michelin Guide awarded him one Star, a coup for any restaurant, particularly outside of France and to such a young chef.

In 1984, Seeger moved to Washington, DC to take the head position at the new dining room of the recently opened Regent Hotel. In 1985, Horst Sculze, then General Manager of The Ritz Carlton, Buckhead in Atlanta, GA was looking for what he called “the best chef in America”.  He discovered Seeger, and began what was to be a long and rewarding twelve years. Seeger revolutionized the menu at The Dining Room, giving it culinary distinction now associated with the Ritz Carlton brand. The restaurant received the Mobil Five Star, AAA Five Diamonds, and the “Triple Crown” awards.

Seeger has been honored by the James Beard Foundation as “Best Chef – Southeast” and by “Who’s Who in America”. Under his guidance, The Dining Room was featured in Food and Wine magazine “25 Best Restaurants in America” and Zagat Guide’s “America Top Restaurant”. He is the founding force behind the emergence of the Georgia Organic Grower’s Association, and worked tirelessly in the south to cultivate superior products through sustainable growing.

In October 1997, he opened Seeger’s, a Forty-five seat restaurant located in the heart of the Atlanta. The Restaurant quickly garnered national and international attention. Esquire Magazine named it “Restaurant of the Year” for 1998. In 1999, Seeger received Mobil (now Forbes) Five Stars and AAA Five Diamonds. The restaurant was also honored with the distinction of being named a Relais-Gourmand restaurant from the prestigious Relais and Chateaux association, and a Tradition et Qualite restaurant from the guide.

Chef Seeger opened Günter Seeger NY in NYC’s West Village in May of 2017. The restaurant was awarded a Michelin star within the first six months of it’s opening, and has been awarded much critical acclaim in its short life. Seeger and his team strive daily, as he has his entire career, to meld exceptional cuisine, service and setting into a beautiful sensory experience that a guest remembers long after they have departed.