The globetrotter with a taste for german local cuisine
From Hamburg to Dubai and back: Matthias Gfroerer has cooked for michelin-starred restaurants everywhere in the world. Then, together with his wife Rebecca, he finally fulfilled his dream of opening his own restaurant, the “Gutsküche” on the farm “Gut Wulksfelde”. Sustainability, organic quality, transparency and high-level culinary refinement are very important here.
- 1995: Chef Apprenticeship at „Grand Hotel Vier Jahreszeiten“, Hamburg
- 1998: Commis de Cuisine at „Landhaus Scherrer“, Hamburg
- 1999: Chef de Partie at „The Manor“, West Orange/ New York
- 2000: Sous Chef at „Restaurant Margaux“, Berlin
Chef de Partie, Catering for politic government events, Berlin
- 2003: Chef Tournant at „Vista Palace“, Monte Carlo
- 2004: Chef Saucier at „El Raco de Can Fabes“, Barcelona
- 2005: Conception and Management „Gastraum, 4 Experiment“, Hamburg
- 2006: Culinary Consultant, Marketing and Concept Developer in Dubai/ Abu Dhabi
- 2007: Chef Tournant at „Restaurant Poletto“, Hamburg
- 2007-2008: Cooking Class Director at „Kochkontor“, Hamburg
- 2008: Concept Development / Head Chef at „Mama GmbH“, Hamburg
- 2009 until today: Own restaurant „Gutsküche Wulksfelde GmbH“, Hamburg Head Chef and Patron of the organic restaurant „Gutsküche“
Matthias Gfroerer laid the foundations for his international success in his hometown Hamburg. At the renowned “Grand Hotel Vier Jahreszeiten” he was trained to become a chef. From here he started climbing the culinary career ladder upwards with great steps. After working at the “Landhaus Scherrer” for a while, the young cook feels the urge to discover the world. That’s when he left to work in New York / West Orange at the award-winning gourmet restaurant “The Manor”.
Matthias Gfroerer’s culinary journey from west to east
Back in Germany, he learned everything about natural avant-garde cuisine from Michael Hoffmann – a stage of his career that he is still enthusiastic about today. From Berlin, he moved to Monte Carlo at the French Riviera to work at the “Vista Palace” where he was inspired by the authentic Southern French cuisine. After that, in Barcelona, Matthias Gfroerer got the chance to learn Catalan cuisine on a 3 Michelin Star level in one of the best Spanish restaurants of all time from his deceased mentor Santi Santamaria, from whom he is still fascinated. Irrespective of all his experiences in the world’s top restaurants, he started working on the conception and culinary realization of the experimental project “Gastraum 4” in Hamburg. But he wouldn’t stay in his hometown for long. This time he hoisted the sails to work as a culinary consultant and concept developer in the booming metropolises of Dubai and Abu Dhabi. After three and a half years in these cities of superlative, his culinary years of apprenticeship and thirst of knowledge turned into nostalgia and down-to-earthness. That’s when Matthias Gfroerer decided to go back to his roots once again. Back in Hamburg, he initially supported his friend and star chef Cornelia Poletto in the management of the kitchen, book- and TV productions. Afterwards, he developed the culinary concept of the restaurant chain “Mama Trattoria” before he and his wife Rebecca, whom he already knew since the apprenticeship in the “Vier Jahreszeiten”, came to the highlight of their careers.
Gutsküche: A long-cherished dream comes true
On his journeys around the globe, Matthias Gfroerer came to develop his very own kitchen philosophy and since 2009 he is realising it in his own restaurant: The daily menu is determined by the seasons and what’s offered by the surrounding farms. The organic farm Gut Wulksfelde provides the kitchen with freshly harvested vegetables, free-range eggs, sustainable bread from the local bakery as well as meat from free-living pigs and cattle. Beside seasonal focus and high quality organic products, passion and creativity are the most important ingredients in the Gfroerer kitchen. On top of this, culinary influences from all over the world have their entrance into traditional dishes. Everything is prepared in a beautiful open kitchen because good handcraft and transparency are the couple’s first priority. With great attention to detail, only the best seasonal products are processed every day – and with every bite you taste the love and passion in Matthias Gfroerer’s Gutsküche!