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If you enjoy the world of cooking and the masters who make it look so easy, then hang around this website and learn from a chef with credentials and years of experience who still enjoys tackling new techniques and popular trends while never wavering from his early beginnings in the kitchens of some of the world's best chefs.
Here, you will discover the art of German cooking, French cooking, Southwestern cooking, Cajun Cooking, Balinese cooking and Cape Cod seafood cooking with tips, recipes and video cooking demonstrations.
Executive chef and co-owner at the popular Aqua Grille on the Cape Cod Canal in Sandwich, Massachusetts since 1988, Gert Rausch specializes in local seafood with a New England flair while creating nightly specials that feature foods from around the globe where he lived.
Featured in the popular PBS Series, "Great Chefs of the West" as well as on CNN, while executive chef at the once famous "Courtyard" in Austin Texas, Gert Rausch gained recognition and respect from the best in the industry and was featured in Food and Wine, Gourmet, Esquire and Texas Monthly magazines in addition to the New York Times.
In Texas, Gert served many presidents and noted politicians at the Couryard, however, he made the most lasting impressions on a number of future entrepreneurs in the industry including Patrick and Tania Smith, owners of Tejano Brothers catering, Heber Stone, owner of Shell'srestaurant, Jeff Blankof Husdon's on the Bend, Jackie Daviesof Eat Out In and Paul Constantine, currently the chef/owner of Cafe Caprice - all in Texas.
Yes, Gert Rausch made a name for himself Texas but before he came to the states, Gert was already cooking for the rich and famous in Munich and Gstad for such celebrities as the Beatles, Bridget Bardot and Sophia Loren, the Shah of Persia, various British and European royalty and business tycoons.
Born in Stuttgart, Germany, where he was taught the classic traditonal cooking techniques of the region, Chef Gert expanded his knowledge by traveling the world, learning the traditional cuisines of the each country he where lived, worked and cooked which include the following geographic locations.
Germany: Bayrischer Hof in Munich
Switzerland: Jungfrau Victoria in Interlaken, Gstad Palace in Gstad
France: Georg V in Paris
Italy: Cavalieri Hotel in Rome
Canada: Queen Elisabeth in Montreal, Banff Springs Hotel in Banff
Venezuela: The Hilton in Caracas
Massachusetts: The Paddock in Hyannis
Rhode Island: Sheraton Goat Island, Newport
Texas: Lake Way Inn, Austin
Gert evetually was asked to partner in ownership at the following successful establishments:
Colorado: Wineskin Restaurant, Aspen
Texas: The Courtyard, Hudson's on the Bend and Southpoint in Austin
California: Olives Gournet Pizza in San Francisco
Massachusetts: Aqua Grille in Sandwich on Cape Cod
Although North America became his home base, Gert Rausch's travels spanned the globe from his roots in Europe and Baltic States to North America, Mexico, Venezuela, Africa, the Middle East, Asia, Central and South America, the Caribbean and the Pacific rim.
Gert contuinues to win awards and earn write-ups for his exceptional and creative cooking and his goal here is to share with you his memories, stories he was told and the recipes he learned from great chefs around the world. Please enjoy his photographs and cooking demonstrations.
