Classically trained in his homeland of Austria, Herbert began his traditional apprenticeship at Sporthotel Filzmooser Hof in Filzmoos, Austria, at the age of 16. Throughout the years, his culinary journey has taken him to several countries and the high seas, from a restaurant in Germany to a cruise ship and the corporate dining room of a global investment bank.
A Lifetime of Experience
Herbert’s career highlights as a chef were realized while working with noted celebrity chefs, such as Lidia Bastianich, TV star, cookbook author and co-owner of Felidia and Becco in New York City. He also once worked with the late Jamie Shannon, who was head chef at Commander’s Palace in New Orleans at the time, on the five-star luxury Royal Viking Cruise Line.
Herbert has served as executive sous chef at the ITT Sheraton Hotel and Towers in Gothenburg, Sweden, a 340-room, four-star property with three restaurants. He also spent time as executive sous chef at the former Niedersteins Restaurant and Catering in Middle Village. He was even part of the team responsible for the corporate dining rooms at the UBS Investment Bank Corporate Center in Stamford, Connecticut.
Prior to his current tenure at Plattduetsche, Herbert was head chef at Seville Restaurant in Douglaston.
The Right Man for the Job
All these experiences combine to give Herbert the necessary skill and focus to both prepare foods and oversee the kitchens for our restaurant, biergarten and catered events—frequently all at once. Herbert also benefits from an excellent, dedicated staff assisting him.
Besides cooking, Herbert loves to eat good food and travel. Evidence of his passions can be found in the food he creates, from traditional German specialties to the continental dishes we’re famous for. His philosophy as a chef is to always prepare and serve food of the highest quality for each and every guest that walks though the door.