Andreas Seidel was born and raised in Munich, Germany. Throughout his childhood, he was fortunate to have traveled throughout Europe with his parents and was exposed to different cuisines and cultures, which gave him a passion for food at an early age and he still finds inspiration in the foods he enjoyed there as a child. His favorite food to cook to this day is a childhood favorite "Wiener Schnitzel".
He began his career as a chef at age fifteen and attended Culinary College in Munich from which he graduated with a Certified Chef Degree in Culinary Arts and AS General Studies. He also received Munich’s culinary arts achievement award.
After working in Europe, Chef Seidel moved to NYC, where he got to work with some of the world’s top chefs and learned multicultural cuisines.
Andreas Seidel joined BR Guest at Strip House in 2014 and has quickly proven to be an extraordinary leader.
While Andreas got his start in restaurants in Germany he does not hide his love for New York City and the culture of culinary talent and passion for food here. He empathizes on seasonal cooking and fresh local products, he can be found often at the Union Square farmers market.
Strip House specifically has truly struck a chord with him, from the supportive professional team to the premium quality product he gets to work with, to the design of the restaurant, it’s clear he feels at home.
Andreas gives much credit to his mentors, especially the first chef he worked for in Germany, who taught him classic French cooking techniques and built his foundation. He also notes his times while working at Montrachet and Jean-George as influential times in his career.
In his spare time you can find him playing soccer, traveling, spending time outdoors, and trying new restaurants, from small unknown hole in the wall spots to fine dining experiences.