Chef Gebauer – Biography
Chef Gebauer AAC WCMC GMC, is a seasoned professional with extensive International experience in the hospitality industry, opening new resorts, cruise lines, theme parks and developing food & beverage concepts.
During his professional career Chef Gebauer has been involved in consulting projects around the world, earned many memberships and awards. He catered to royal families, presidents and governments, and was featured on TV shows in Germany as well as the US. He cooked at the James Beard House in New York City and frequently at the Grand Old Opry, Nashville.
Growing up at the foothills of the Bavarian Alps he had a humble childhood in the country side. Beginning his culinary career with a traditional apprenticeship in a boutique hotel he became certified chef with honor after three years. Then he sailed around the world onboard luxury cruise lines, taking on his first sous chef position with Peninsula in Hong Kong, the Middle East would follow before he returned to Germany to attend hotel school, becoming Certified Master Chef. Shortly after that he was appointed Executive Chef onboard the legendary SS Norway at age thirty.
After a few years he found a new challenge with the startup for both Star Cruises in Singapore , followed by his first large consulting project with Disney Cruise Line in Florida. Opening the Aventura Spa Palace in Cancun followed before he accepted a position at the Gaylord Opryland Resort in Nashville.
In 2006 he became the Executive Chef at Potawatomi Hotel Casino, one of the largest Native American Casino operations; bound to become even bigger with the hotel expansion in the summer of 2014. His department has been recognized for its accomplishments in food safety as a finalist at the 2013 NRA ShowsOperators Innovation Awards in Chicago.
For his dedication and commitment to education in the restaurant industry he received the Wisconsin Restaurant Association 2013 Salute to Excellence Award.
In January 2014 Chef Gebauer achieved the prestigiousWACS Certified Master Chef status awarded by
The World Association of Cooks Societies.
Chef published his first book in 2009, Omnivore’s Travel takes an unprecedented approach in examining his international career, a smorgasbord of bizarre food experiences and provocative cultural history, this book provides insight on the current challenges and trends in our industry for the reader.
His second publication My Culinary Academy is a comprehensive text book for progressive culinary training and development of entry level cooks who wish to progress in their career.
Chef is an advisor to several culinary schools in the Milwaukee area as well as the Wisconsin Restaurant Association board; He is actively supporting the community, local area charities, and the chefs to school program. Chef frequently contributes to the Hotel F&B Magazine, a National industry publication; and as the President of the ACF Chefs of Milwaukee he is looking forward to make a positive difference for the chapter members and the profession. The chapter honored him with the 2014 Chef of the Year award in October.
In 2015 Chef was inducted to the Honor Society of the ACF, the American Academy of Chefs, and he received the Presidents “Cutting Edge Award” at the National Convetion.
In January 2017 he purchased a log home in Prescott, AZ, which after some renovations, Aime’ and Peter opened in March as the Watson Lake Inn, it also includes a cooking school and consulting services. Teaching intimate hands-on culinary classes wit focus on using local products, including produce and fruit from their gardens.
Available now in both a full color as well as nostalgic black & white version.
