Chef Robert Wiedmaier

Award-winning Chef from Washington DC

Overview

 

Chef Wiedmaier has come full circle in his culinary life. His newest enterprise, Mussel Bar, was inspired by the old-world roadhouses in Brussels where early in his career he and his fellow cooks went to kick back and relax. “We’d eat mussels, drink beer, and listen to rock and roll into all hours before heading back to the kitchen,” he reminisces fondly.

Raised in Germany and Belgium by a Belgian father and an American mother, Chef Wiedmaier was classically trained in the French tradition. After attending culinary school in the Netherlands, he worked under leading chefs in Brussels before heading to the U.S. He settled in the Washington, D.C., area, cooking for a succession of seasoned chefs, including eight years under the expert tutelage of Douglas McNeill at the Four Seasons.

In 1999 Chef Wiedmaier opened the elegant Marcel’s, where his French cuisine with a Flemish flair has consistently won top awards for fine dining. In 2012, Zagat named Marcel’s Top Restaurant in Washington, D.C. Chef Wiedmaier also owns and operates a second D.C. eatery, Brasserie Beck, which offers heartier fare and the city’s largest selection of Belgian beer.

Chef Wiedmaier was named Washington’s Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009. That same year he took on all food-and-beverage operations at the Lorien Hotel & Spa in Alexandria, Va.

Which brings us back to Mussel Bar. First opened in Bethesda, Md., in 2010, Mussel Bar is now at Revel. Guests will enjoy celebrating both the simplicity of northern Belgium’s hearty Flemish fare, and the variety, flavor and character of Belgian specialty beers.