Seidel Andreas - Seidel, Andreas

Andreas Seidel

Biography

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... READ MORE

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 Striphouse 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 his 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.

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What is your favorite NYC restaurant? And what is your go-to dish? Balthazar / Escargot What is your ultimate meal? Anything my mother cooks What three things are always in your pantry? Kosher salt, olive oil, chocolate If you weren't a chef, what would you be? Carpenter If you could cook with anyone, who would that be? Paul Bocuse What’s your favorite NYCWFF memory? N/A first time attending

Strip House Romanoff Potatoes

 

 

Ingredients:

3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
2 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 1/2 cups sour cream

 

Directions:

Preheat an oven to 425ºF.

Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350ºF.

Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.

Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.