Chef Johannes Klapdohr’s culinary career spans an impressive variety of cuisines, global regions, techniques and prestigious positions.

He was born in Germany into a family of four generations of Hoteliers, Restaurateurs and Chefs.

After his graduation he studied in some of the finest hotels and restaurants under the best chefs in the world including: the Relais&Chateau “Hotel Bareiss” in the black forest which has been in the top five of German hotels for decades; and Eckard Witzigman, one of only four chefs in the world to be named “Chef of the Century” by Gault Millau in his legendary “Restaurant Aubergine” in Munich.

After a year as Executive Chef of the Restaurant “Schloss Glienicke” in Berlin he decided to come to the United States and in 1998 was assigned the position of Chef de Cuisine at “Nikolai’s Roof,” Atlanta’s finest award winning restaurant. He quickly earned himself a place in the best 100 Restaurants in the US by Zagat and the Mobile four star award in 2000 making it the only four star restaurant in downtown Atlanta.

In 2004 he became the Executive Chef of “The Lodge at Sea Island” the prestigious Mobil Five Star, AAA five diamond Hotel off the coast of Georgia. During his tenure the Lodge became the # 1 small hotel in the US, including fine dining, and the # 1 golf hotel in the world in 2007.

After 25 years in Hospitality, Klapdohr collaborated with The Chef’s Garden Inc in Ohio, the leading sustainable farm in the United States, as Executive Chef of the Culinary Vegetable Institute. There he promoted the importance of bringing farmers, chefs and guests together focusing on the education of sustainability—not only in agriculture but as a life style and successful business model through farm-to-table experiences.

In April 2009 he rejoined with Richard Delany, former general manager at the “Lodge at Sea Island”, to oversee the culinary operations of the Old Edwards Inn Hospitality Group and “Old Edwards Inn & Spa” in Highlands, North Carolina, a Mobil 4-Star, AAA Four-Diamond resort. There he oversees all aspects of culinary development and execution, including Madison’s Restaurant, Old Edwards Club, The Spa Café, The Rib Shack and Wedding/Events Catering.

The constant research of selecting the finest products in the region, as well as globally, has become Chef Klapdohr’s ultimate passion. To nurture, develop and create sustainable, healthy cuisine that is uncompromised and environmentally responsible continues to be the essence of his culinary philosophy.