KLAUS BUDERATH
KLAUS BUDERATH
KLAUS BUDERATH
VITA
Being a chef in many ways is special and different from other professions.
However, I do not want to live a different life. Cooking is my passion. It is more than just a job, it is a way of life.
Fortunately my family has always valued dining culture, sharing meals and good food. My mother is a passionate cook and has encouraged my fascination with different tastes, smells, and the endless possibilities of cooking.
VITA
Being a chef in many ways is special and different from other professions.
However, I do not want to live a different life. Cooking is my passion. It is more than just a job, it is a way of life.
Fortunately my family has always valued dining culture, sharing meals and good food. My mother is a passionate cook and has encouraged my fascination with different tastes, smells, and the endless possibilities of cooking.
I completed my apprenticeship at the Atlantic Hotel in Hamburg. Like every trainee, I paid dearly with half-frozen hands from hours of shrimp picking in ice water, cuts on the fingers and burns from the stove. But the passion for cooking was ignited in me.
I wanted more! More than just cooking to fill people up. I wanted to create a break from stressfull everyday life for my guests.
I participated in a variety of competitions such as at the Rudolf-Achenbach Prize (with distinction for the best German young chef), Chef’s Olympics (gold medal) and as member of the German team at Bocuse d’Or.
But most learned from my colleagues and chefs! My journey took me via London and the kitchen of Marco Pierre White, to the Bareiss of Claus-Peter Lumpp and into the dining room of Martin Öxle.
It was here where my fascination for classical French cuisine arose. At French dinner tables the celebration of meals and the appreciation of food still bear an importance, which has otherwise often been lost in our modern times.
It is precisely this special feature that I want our guests to experience in our restaurant Seestern – they shall taste the difference between simple EATING and INDULGENCE.
Restaurant Seestern is marking a new stage in my life and I am very much looking forward to this. I am grateful for having been allowed to act out my individuality at LAGO. I want to thank my team, my boss and my family. Because cooking means the world for me!
But most learned from my colleagues and chefs! My journey took me via London and the kitchen of Marco Pierre White, to the Bareiss of Claus-Peter Lumpp and into the dining room of Martin Öxle.
It was here where my fascination for classical French cuisine arose. At French dinner tables the celebration of meals and the appreciation of food still bear an importance, which has otherwise often been lost in our modern times.
It is precisely this special feature that I want our guests to experience in our restaurant Seestern – they shall taste the difference between simple EATING and INDULGENCE.
Restaurant Seestern is marking a new stage in my life and I am very much looking forward to this. I am grateful for having been allowed to act out my individuality at LAGO. I want to thank my team, my boss and my family. Because cooking means the world for me!