Ludwig Maurer, the youngest scion of a long-established family of restaurateurs and innkeepers from Bavaria, learned the profession of chef at the age of 15. After a few stops in Germany, he trained as a hotel manager at a hotel management school and later became a state-certified chef.

Already in 2003 he comes to his culinary foster father Stefan Marquard, with whom he still has a deep friendship and for whom he has implemented many events in a leading position over 10 years. Stations were besides all over Germany also Switzerland, Denmark, Hungary, Greece, Turkey and Australia.

In 2007 Ludwig Maurer and his wife Stephanie are the first in Europe to start breeding Wagyu cattle on an organic basis. Better known as KOBE cattle, it is one of the most exclusive livestock breeds in the world. The breeding now includes over 60 animals.

He runs the catering company Ludwig Maurers MEATing Point.

In the over 300 year old farmhouse, a pop-up restaurant with cooking school and wagyu manufactory was created through elaborate conversion measures. The opening took place in summer 2016.

In addition to Maurer, other top chefs such as Tim Mälzer, Roland Trettl, Thomas Bühner and Harald Wohlfahrt will do the honors and cook their signature menus. Accompanied by top sommeliers such as Justin Leone, Romana Echensperger or Natalie Lumpp.

In 2020, the Beef, BBQ & Wine Boutique STOI SHOP was also opened on the farm. The range includes delicatessen, meat, wine, delicatessen and everything related to BBQ & Grill. A webshop also went online in 2020.