Ambassador Lucki Maurer

Ludwig mason

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.

Interview with
Ludwig Maurer

Why did you become a chef?
Icome from a traditional Bavarian family of restaurateurs, so it made sense for me to take this training path.

What is the best thing about your job?
Creativityand variety

What has been the biggest challenge so far?
Mymaster's exam and cooking for James Hetfield from Metallica.

What does respect for food mean to you?
Ourentire philosophy is based on respect for food, especially the ethically correct treatment of farm animals is very important to us.

How important is sustainability in upscale cuisine?
Unfortunately, the N.... word is often used too inflationarily. But in fact it is very, very important.

Which Nesmuk knife is your favorite and why?
Nesmuk Janus 18cm Ivory. The most beautiful and functional knife in my eyes. You always have the feeling that you are working with a work of art and not just a utilitarian object.

What distinguishes Nesmuk knives from other knives you've worked with before?
Thatwould be like trying to compare a Porsche GT3 with a VW Up.

What words would you use to describe Nesmuk knives?
Craftsmanshipperfection...more is not possible....the maximum.

Why are good tools (like Nesmuk knives) so important in your profession?
My father used to say that the be-all and end-all of a craftsman is his tools. That's how you can tell the quality of the work. We always try to give 100% and perfection and meticulousness are our highest standards. That's why we work with Nesmuk.

What personal connection do you have to your cutting tool?
My first Nesmuk was hand-forged by Lars Scheidler and is one of the 250 first forged. Today I no longer use it, it has a place of honor in my display case. Another highlight is a Nesmuk folder where the handle was made exclusively from the horn of my Wagyu cattle.

What fascinates you about really good (Damascus) knives?
For me, the Nesmuk knives, and in particular the Damascus steel, are the best cutting tools I have ever worked with.

What inspires you ?
Art, music

Where do you get your inspiration?
Travel and culinary arts, art and music

Restaurant Stoi

STOI

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.

Restaurant Stoi
Restaurant Stoi
Restaurant Stoi
Restaurant Stoi