Chef Biography
Bernhard Gotz was born and raised in Villingen-Schwenningen, Germany. He received his Bachelor’s Degree in Culinary Arts and Hotel Management in 1972 from the Hotel Fachschule Villingen, in Germany, then went on to apprentice at the Gasthaus Adler in Germany and then moved to work at the Hog Penny Pup in Hamilton, Bermuda.
In 1980, he joined the Sheraton Hotel chain working his way up the kitchen ladder to executive chef. In 1987 he arrived at the Sheraton New Orleans as executive chef, and five years later in 1992, the Great Chefs team showed up to tape him there for the Discovery Channel’s Great Chefs, the Louisiana New Garde television series (episodes # 4, 17, & 23).
In 2004, he joined the Grand America Hotel in Salt Lake City as executive chef, and remains there today, in 2016.
Recipes
Venison and Smoked Scallops Bernhard
Serving: 2 Print Venison and Smoked Scallops Bernhard By Great Chefs November 10, 2015 Chef Bernhard Gotz of Fillets in New Orleans combines venison with a wild mushroom sauce with hickory-smoked scallops in a sauce made of cream and saffron. This is a dish to serve at an elegant dinner party, flanked by a simple […]
Sauteed Oysters with Sweet Potatoes
Serving: 4 Print Sauteed Oysters with Sweet Potatoes By Great Chefs November 9, 2015 Chef Bernhard Gotz shows his classical European training when he pipes the sweet potatoes from a pastry bag to border the plate. This elegant touch is well worth the extra few moments it takes. To simplify the recipe without sacrificing flavor, […]