From Farmers Market to Table: Meet Chef Gunter Seeger
August 31, 2017
On a walk down Hudson Street, you may have passed a quaint blue store front with Gunter Seeger humbly written in silver type above the door. Venture past the threshold and enter into a beautifully appointed restaurant that feels like walking into a very chic, but cozy, home. As we entered to meet him, Chef Seeger was sitting at a table near the kitchen already engrossed in writing out the menu for the day. At Gunter Seeger, each day is different and no menu is the same. Chef Seeger is often photographed out shopping for produce at the greenmarket for ingredients in dishes made the same night in the restaurant. He has always believed in farm-to-table, long before it became a trend, and then a mainstay in restaurants. Every dish revolves around top local, fresh and seasonal produce. For dinner at Gunter Seeger, expect the unexpected with dishes that will surprise and delight. We chatted with Chef Seeger to get to know more about the critically acclaimed chef and his Michelin star restaurant.
Tell us about your background leading up to Gunter Seeger.
I received my formal training in Switzerland. In 1977 I opened my first restaurant, Hoheneck, located in Pforzheim, near the Black Forest in Germany. In 1985 I moved to Atlanta to work for the Ritz-Carlton Buckhead. My time in Atlanta eventually led me to be a founding member of the GeorgiaOrganic Growers Association. I opened my second restaurant Seeger’s in Atlanta in 1997 and received many achievements in its 10-year span. After Seeger’s closed in 2007, I moved to New York and consulted for several large grocery stores. Günter Seeger NY opened in late May 2016!
Why Meatpacking? What drew you to this area?
I was looking for a workable space and was lucky to find 641 Hudson. Meatpacking District is a neighborhood that borders the intimacy of a residential area and the excitement of a tourist destination. It’s fantastic.
Walk us through your menu.
We offer a 10 course tasting menu and a 6 course tasting menu. My menu is simple and is designed to expose the natural beauty of each product.
What’s the experience one can expect at Gunter Seeger?
I hope to instill a lasting impression that will allow guests to leave with a feeling of satisfaction.
What inspires your dishes?
I am inspired by the freshness and seasonality of a product. Walking through the Union Square Famers Market 4 days a week is invoking.
Our Egg Dish. It has been a favorite since I was in Atlanta. Even then, when the egg was not listed on the menu, guests would ask for it. Since my menu did and still does change daily, it is nice to have a bit of continuity.
You were cooking farm-to-table long before it was fashionable, why is this movement so important to you?
This is interesting. Organic Food, more importantly Biodynamic food is so important because food is not the only impact. Our environment benefits and is able to sustain itself. This lifestyle has a multi-purpose.
Learn more about Gunter Seeger here.