Robert Wiedmaier is a German-born, Belgian American chef. He owns multiple restaurants in Washington, D.C. and is known for creating dishes involving Belgian cuisine, specifically mussels.
Video Robert Wiedmaier
Personal life
Robert Wiedmaier was born in Germany and lived there until he was about the age 15. He described his mother, who was born in California, as a "great cook" who focused on French cuisine. He attended cooking school in the Netherlands, and now resides in Kensington, Maryland. He has been described as an "avid hunter" and fisherman and "full circle chef".
Maps Robert Wiedmaier
Career
He began his career working at restaurants in Belgium and the Netherlands, but relocated to the Washington metropolitan area in the 1980s. Upon arriving in the D.C. area, he took his first job as a saucier at the Morrison House in Old Town Alexandria, Virginia, at its restaurant, Le Chardon d'Or. He then worked at various hotels, including the Four Seasons and the Watergate (replacing Jean-Louis Palladin). In 1999, he opened his first restaurant, Marcel's, named for his eldest son. He has been invited to compete the television program Iron Chef, but declined, stating in 2012, "that's just not my thing. Not that I wouldn't do it, but I have five restaurants to run."
The Brouwerij De Musketiers brewery in Belgium makes an exclusive beer for Wiedmaier's restaurants called Antigoon. Wiedmaier's restaurants serve over 7,500 pounds of mussels each month, all of which are sourced from the United States.
Restaurants/RW Restaurant Group
Villain & Saint
Villain & Saint is a gastropub and live music venue operated in Bethesda, Maryland. Robert partnered with Brian McBride and Joe Lively to share their passion for the lifestyle of the freewheeling rock 'n' roll era. Celebrating a variety of music and food, the restaurant offers a spread of tastes in music and food.
Marcel's
Marcel's opened in 1999 in Washington, D.C.'s Foggy Bottom neighborhood with fine French-Belgian cuisine. Marcel's menu has adjusted over as of 2013, due to the struggle to find line cooks experienced in preparing high end restaurant cuisine, such as bone marrow flan.
Brasserie Beck
In April 2007, he opened Brassiere Beck (named after his youngest son), his first major foray into mussels and Belgian beer. He described the restaurant as having a "1950s to 60s train station feel," and a focus on French cuisine with Flemish influences. As of its opening, the restaurant had over 100 beers on the menu, with nine on tap, including Antigoon.
Brabo
In 2009, he partnered with Kimpton Hotels & Restaurantss to open Brabo at the Lorien Hotel and Spa in Alexandria, Virginia.
Wildwood Kitchen
Wiedmaier opened Wildwood Kitchen in Bethesda in 2012. Designed by Hapstak Demetriou+, it is one of his smallest, at 2,000 square feet, seating 55 people. Wildwood Kitchen has a health focused menu, using olive oil instead of butter, and French Mediterranean cuisine. Additionally, over 60 wines are on the menu sold at under $60. Staff members who have worked at Marcel's for over 12 years were offered part ownership in Wildwood Kitchen.
Mussel Bar & Grille
Wiedmaier started a small chain of restaurants called Mussel Bar & Grille, with locations in Virginia, Maryland, and New Jersey. The restaurants focus on Belgian cuisine, pizza, and Belgian beer, with a rock and roll theme inspired by Wiedmaier's youth in Brussels. The first restaurant opened in Bethesda, Maryland in 2010. It cost $1.1 million to build and open.
The Atlantic City, New Jersey location, which opened in Spring of 2012, is his first restaurant located outside of the Washington D.C. metropolitan area. The location, another design by Hapstak Demetriou+, has a 26-seat bar with over 20 beers on tap, an open kitchen, dining room, and a stage for live music. The Atlantic City restaurant features cameras that allow diners to watch the chefs on televisions. They serve over eight types of mussel styles and has a raw bar.
In 2013, Wiedmaier opened Mussel Bar & Grille in Ballston, Virginia, at the site of a former Chevrolet car dealership. Much of the interior uses reclaimed objects, such a construction crane, beer bottles, windowpanes, and cargo containers. The restaurant also has an outdoor seating area and features over 100 beers on its menu.
References
Source of the article : Wikipedia
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