Executive Chef, BRABO
Chef and Proprietor Wiedmaier developed a strong passion for the culinary arts at a young age while growing up in Germany. A family subscription to the French newspaper "Le Monde" provided him with key insights into the lives of famed chefs.
After attending the Culinary School of Horca in the Netherlands, Wiedmaier spent years perfecting French cuisine at some of the finest restaurants in the city. His success continued with the opening of two award-winning restaurants in Washington DC, and he didn't stop there. Wiedmaier opened three distinctive food and wine experiences in Old Town, where he is executive chef today: BRABO, Brabo Tasting Room, and The Butcher's Block.
More from Chef Wiedmaier
Chef Robert Wiedmaier 5 Onion Soup recipe. Learn More »
- Q: What Special Award/Recognition are you most proud of?
- A: RAMW Chef of the Year¬ 2009. Honored as an Outstanding Achiever with Learning Disabilities by The Lab School of Washington 2007.
- Q: Who is your culinary mentor?
- A: Chef Douglas McNeill (retired) of the Four Seasons Hotel, Georgetown.
- Q: What is your single favorite ingredient?
- A: Squab.
- Q: Who would you most like to cook for?
- A: Alain Chapel, French Master Chef and Restaurateur.
- Q: What is your favorite cookbook?
- A: Auberge of the Flowering Heart by Roy Andries de Groot.
- Q: Name a career highlight?
- A: Selected to take over Jean Louis Palladin at the Watergate, renamed Aquarelle.
- Q: Any other facts you'd like to share?
- A: Avid fisherman, hunter and motorcycle rider.