Hometown: Cashiers, NC
Restaurant: The Library Kitchen and Bar

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Johannes Klapdohr

Johannes Klapdohr was born in Germany into a family of four generations of Hoteliers, Restaurateurs and Chefs.

His great grandfather bought the famous hotel “Bellevue” in his home town Bad Kreuznach in 1906 and since than the Klapdohr family has made hospitality their entrepreneurial passion. Growing up in his parent’s hotel he loved especially the culinary part and helping his father in the kitchen. Therefore, he decided early on to become a chef which led to his apprentice chip in 1982. Throughout his early years in the culinary profession he won many awards at culinary competitions including being the youngest finalist of the most important one, the German “Rudolf Achenbach Preis”.

After his graduation he went on to study in some of the finest hotels and restaurants and worked with the best chefs in the world including the Relais&Chateau “Hotel Bareiss” in the black forest which has been in the top five of German hotels for decades and Eckard Witzigman, one of only four chefs in the world to be named “Chef of the Century” by Gault Millau in his legendary “Restaurant Aubergine” in Munich. After 12 years of working in Casual and Michelin Star Restaurants, Hotels and Resorts, Catering and Banquets he became the Executive Chef of the “Schloss Glienicke” in Berlin.
Johannes Klapdohr was born in Germany into a family of four generations of Hoteliers, Restaurateurs and Chefs.
His great grandfather bought the famous hotel “Bellevue” in his home town Bad Kreuznach in 1906 and since than the Klapdohr family has made hospitality their entrepreneurial passion. Growing up in his parent’s hotel he loved especially the culinary part and helping his father in the kitchen. Therefore, he decided early on to become a chef which led to his apprentice chip in 1982. Throughout his early years in the culinary profession he won many awards at culinary competitions including being the youngest finalist of the most important one, the German “Rudolf Achenbach Preis”.

After his graduation he went on to study in some of the finest hotels and restaurants and worked with the best chefs in the world including the Relais&Chateau “Hotel Bareiss” in the black forest which has been in the top five of German hotels for decades and Eckard Witzigman, one of only four chefs in the world to be named “Chef of the Century” by Gault Millau in his legendary “Restaurant Aubergine” in Munich. After 12 years of working in Casual and Michelin Star Restaurants, Hotels and Resorts, Catering and Banquets he became the Executive Chef of the “Schloss Glienicke” in Berlin.

He came to the US in 1996 as Atlanta’s restaurants where seeking Michelin Star trained chefs to help during the Olympic Games. In 1998 he was assigned the position of Chef de Cuisine at “Nikolai’s Roof,” Atlanta’s finest award winning restaurant. He quickly earned himself a place in the best 100 Restaurants in the US and the Mobile four-star award in 2000. In 2004 he became the Executive Chef of “The Lodge at Sea Island” the prestigious Mobile five star, AAA five diamond hotel of the coast of Georgia. During his tenure the Lodge became the # 1 small hotel in the US, including fine dining, and the # 1 golf hotel in the world in 2007. From 2007 to 2009 he held the Position of Executive Chef of the “Culinary Vegetable Institute” and was the Director of Product Development at “Chefs Garden Inc.” in Ohio. “Chefs Garden” is the leading sustainable farm in the US and Chef Johannes worked with companies such as Morrison, Birds Eye and McCormick to integrate sustainability into their corporate profile. In 2009 he rejoined with Richard Delany his former GM at “The Lodge at Sea Island” to create the High-end Resort “Old Edwards Inn” in Highlands NC. In the past 7 years The Old Edwards Inn has become one of the most renowned resorts in the world including # 24 in the world by TripAdvisor and Travel&Leisure # 1 hotel in the US.
After 33 successful years and experience in the hospitality business he decided to partner with Marvin and Helene Gralnick to create “Library Kitchen and Bar” in Sapphire, NC. Chef Johannes has extensive catering experience and knowledge and enjoys working with clients to create a customized menu that is enjoyed by all guests.