Chef Biography

Guenter Seeger was born in Germany and received his formal training at the Hotel School Montana in Lucerne, Switzerland.  After various apprenticeships, he returned to Germany in 1977 to open his first restaurant, Hoheneck, in Pforzheim, near the Black Forest.  There he created German dishes using French techniques and exotic ingredients.  The locals were puzzled, but he quickly drew acclaim from patrons and critics throughout Europe.

In 1985, he was brought over to the U.S. to transform The Dining Room by the Ritz-Carlton Hotel Group in the Buckhead area of Atlanta, Georgia, into one of the nation’s best restaurants.  In 1993, the Great Chefs team showed up to tape Chef Seeger for the Discovery Channel’s two television series, Great Chefs – Great Cities and Great Chefs of America.

In 1996, after 11 years with the Ritz-Carlton, Chef Seeger opened his own restaurant “Seeger’s” down the street, which John Mariani named Esquire’s Best Restaurant in 1998.  John also wrote for the Great Chefs magazine. In 2007, Chef Seeger closed the restaurant to concentrate on his consulting management firm whose clients included Loblaw in Canada; Coles in Australia; Morrisons in the UK, and Delta Airlines.

In 2014, Chef Seeger got the itch again to own his own restaurant and moved to New York City to open Guenter Seeger’s New York, where he is today.


Asparagus Charlotte

Serving: 4 Print Asparagus Charlotte By Great Chefs November 10, 2015 This is a quick and dramatic way to serve asparagus. White asparagus is usually thick-stemmed, making a nice fat bundle. Cook just until tender, and handle very carefully to avoid breaking the tips. Ingredients White Asparagus – 2 pounds, peeled, tough ends removed Egg […]

Chilled Kumquat Soup with Vanilla Sorbet

Serving: 4 Print Chilled Kumquat Soup with Vanilla Sorbet By Great Chefs November 9, 2015 The beautiful bright color of the soup, tiny kumquat slices, saturated orange taste, and creamy vanilla sorbet quenelle are an uptown version of that childhood favorite, the creamsicle. Ingredients Vanilla Sorbet Heavy (whipping) cream – 1 cup Milk – 1 […]

Red Mullet (Rouget) Fillets in Potatoes on Red Onion-Marrow Bone Confit

Serving: 4 Print Red Mullet (Rouget) Fillets in Potatoes on Red Onion-Marrow Bone Confit By Great Chefs September 28, 2015 This unusual pairing of red wine and fish includes a sauce which is red all the way down — red wine, port wine, beet juice, red onions. The potato slices are cut very, very thin, […]

Lamb Roulade on Zucchini and Eggplant Carpaccio

Serving: 4 Print Lamb Roulade on Zucchini and Eggplant Carpaccio By Great Chefs September 24, 2015 Thin-sliced lamb loin is rolled up with a filling of ground lamb and brioche and seared, then finished in the oven. The roulades are served on a bed of sauteed eggplant and zucchini with tomato concasse and basil. More […]

Restaurant Information

Phone:(646) 657-0045
Address: 641 Hudson St, New York, NY 10014

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