Inside the German Beer Garden one can enjoy traditional German foods prepared by German Chef Karl Heinz Wiegleb born in Hameln, West Germany. Chef Karl spent three years of professional training at Hamel zur Hotel, Black Forest Hotel and Lippescher Hof Hotel in West Germany. He then immigrated to Toronto, Canada in 1963 then moved to Hartford, Connecticut and opened Hotel American on the Plaza where he worked with Chef Hans Wandfluh. In 1968 through 1972 Chef Karl worked at the Andrews Air Force Base in the Officer’s Club. He served as an advisor to the kitchen crew of Air Force One under Lyndon Johnson and assisted as Chef on Air Force One when requested. He has worked as executive chef at Bay Hill Country Club in Orlando, FL, Chef at the City Club in Baton Rouge, Executive Chef at Pecan Grove County Club and Doctor’s Club at the Texas Medical Center in Houston, TX. In 1986 Chef Karl went into business for himself and opened a restaurant in Baton Rouge. He also worked as a chef at the Country Club of Louisiana and as Executive Chef for Casino Rouge Riverboat in Baton Rouge. Chef Karl presently is a Sales Rep for Swiss Chalet Fine Foods.
The Oktoberfest German Beer Garden menu consists of three entreés such as Wienerschnitzel, Muenchner Bratwurst and Smoked Bierwurst served with roasted German potatoes, fresh smothered cabbage or Sauerkraut and green beans. The German desserts will be prepared by German Pastry Chef Werner Bruetting with Cake Palace.