Being raised in Berlin after the war, Gunther Preuss worked for his fathers restaurant, then apprenticed at a health spa in Western Germany, followed by the Palace Hotel in St Moritz. In 1960 he moved to Kansas City to work at a country club, and then to New York for the Hilton Hotel chain. He came to New Orleans as the executive chef of the Fairmont Hotel, and shortly thereafter opened the Versailles restaurant where Great Chefs filmed him for the New Orleans series as well as the Holiday special. He since went on to open Broussard’s in the French Quarter, and recently sold that.
As semi-retired, he now works at a charity restaurant in New Orleans.