Ludwig Maurer, the youngest scion of a long-established Bavarian family of restaurateurs and innkeepers, began his culinary training at the age of 15. After several stints in Germany, he completed his hotel management training at a hotel school and later became a state-certified master chef.
In 2003, he joined his culinary mentor Stefan Marquard, with whom he shares a deep friendship to this day and for whom he organized many events in a leading position for over 10 years. His work took him across Germany, as well as to Switzerland, Denmark, Hungary, Greece, Turkey, and Australia.
In 2007, Ludwig Maurer and his wife Stephanie became the first in Europe to ecologically breed Wagyu cattle. Better known as KOBE beef, it is one of the most exclusive livestock breeds in the world. The herd now comprises over 60 animals.
He runs the catering company Ludwig Maurers MEATing Point.