Ludwig Maurer

Ludwig Maurer, the youngest scion of a long-established family of restaurateurs and innkeepers from Bavaria, began his culinary training at 15. After several positions in Germany, he completed his training as a hotel specialist at the hotel management 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 managed many events in a leading position for over 10 years. His stations included not only all of Germany but also Switzerland, Denmark, Hungary, Greece, Turkey, and Australia.

In 2007, Ludwig Maurer and his wife Stephanie were the first in Europe to start breeding Wagyu cattle on an organic basis. 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.

Interview

Why did you become a chef?

I come from a traditional Bavarian family of restaurateurs, so it was natural for me to pursue this career path.

What's the best thing about your job?

Creativity and variety.

How important is sustainability in fine dining?

Unfortunately, the "S" word is often overused. But in fact, it is very, very important.

What does respect for food mean to you?

Our entire philosophy is based on respect for food, and the ethically correct treatment of farm animals is a very important concern for us.

Which Nesmuk knife is your favorite and why?

Nesmuk Janus 18cm Ivory. The most beautiful and functional knife in my opinion. You always feel like you're working with a work of art and not just a utilitarian object.

Why are good tools so important in your profession?

My father always said that a craftsman's most important asset is his tools. That's how you recognize the quality of the work. We always strive to give 100%, and perfection and meticulousness are our highest standards. That's why we work with Nesmuk.

What inspires you?

Art and music.

What differentiates Nesmuk knives from others you've worked with before?

That would be like trying to compare a Porsche GT3 to a VW Up.

STOI

In the over 300-year-old farmhouse, extensive renovations created a pop-up restaurant with a cooking school and Wagyu manufactory. The opening took place in the summer of 2016.

Here, in addition to Maurer, other top chefs like Tim Mälzer, Roland Trettl, Thomas Bühner, or Harald Wohlfahrt honor the establishment by cooking their signature menus. Accompanied by top sommeliers such as Justin Leone, Romana Echensperger, or Natalie Lumpp.

In 2020, the Beef, BBQ & Wine Boutique STOI SHOP was additionally opened on the farm. The assortment includes delicatessen, meat, wine, and everything related to BBQ & grilling. A webshop also went online in 2020.

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