Andreas Meier - Rezepte Empfehlung

Andreas Meier - our creative herb chef

Regionalism, nature and variety are particularly important to him when creating the exclusive GOLDSTEIG cheese recipes.

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Profile:

Andreas Meier refined his cooking skills at the best establishments in Eastern Bavaria over 20 years. He laid the foundation by qualifying as a chef at the “Seeschmied” hotel and restaurant in Muschenried. This was followed by positions at Kempinski Hotel Airport München and the Michelin-starred “Historisches Eck” restaurant in Regensburg.

At Burg Wernberg he shaped all facets of the multiple award-winning cuisine there as the Chef Tournant. He was the force behind the good reputation of the “Lobster” gourmet restaurant at Hotel Admira in Weiden/Upper Palatinate as the sous-chef for many years and his creativity in the kitchen and exacting quality standards were also highly valued at the “Eisvogel” restaurant in Hotel Birkenhof Hofenstetten. The native Oberviechtacher also impressed his guests with first-class tasty treats as the chef at “Grader” restaurant in Neustadt an der Waldnaab, at “Mazellus” in Weiden/Upper Palatinate and at the Goldene Zeit organic and herb hotel in Hinterbrünst near Georgenberg.

The chef born in Pullenried made a name for himself with a TV series about wild herbs on the regional channel Oberpfalz TV and he has also appeared on the “ARD Mittagsbuffet” and the “Gradwanderung” programme on SWR. His cooking book “Kochen mit Wildkräutern” (Christian Verlag, Munich) was published in 2008 and awarded with the GAD Silver medal at the book fair in Frankfurt am Main.

Regionalism, nature and variety are particularly important to the family father of two, which he why he added another culinary highlight to northern Upper Palatinate with the herb cooking school in Pullenried in July 2011.

More about Andreas Meier

Find out everything about his life, his various cooking courses and a very special kind of rustic barbecue hut on his website. Have fun!

To Grünes Gut