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Konrad Meier
..Executive Chef Lansdowne Resort
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"Growing up on a farm, I got to be familiar with food…
when my Mother cooked, there was always very good food.
My brother owns a restaurant and two siblings are chefs.
I got to know the action of the kitchen. That’s when I
became connected. There’s much more to a chef than
cooking. You want to create a good team and have harmony
in the kitchen."
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“I just returned from three months in Japan, helping to train chefs, combining Western with Japanese foods.
On my days off, I experienced the real Japan, the food, culture, religion—seeing Buddhist temples—and seeing how people eat. Even the Japanese fast food is terrific—healthy and light.
I visited the beautiful vegetable market and the fish markets. I was looking for the old and the modern Japan and I found both!”
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Chefs Konrad Meier and Andrew Reh review the menu
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Chefs Konrad Meier, Jeff Brown and Andrew Reh keep Lansdowne clients happy
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“I came to the States in ’86. It was different.
America has everything so it can give everything.
The American chef doesn’t travel so much because
there is everything here. In Europe, you must go
to other countries to learn.You cannot say things will
come to you. You must go and find them.
This is what I tell young people—this is my advice.”
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“The perfect meal is shared or cooked for others.
On my days off, I’m in the kitchen with my family.
Sunday morning after church, we make
potstickers, pizza, or pancakes.
We like to entertain and everybody is
always in the kitchen.”
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