Today we’d like to introduce you to Henry Gutkin.
Hi Henry, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Born in East-Germany, my culinary journey began at the age of 17 on the island Juist, in the North Sea (Northern Germany).
I started as an apprentice at the Hotel Achterdiek, one of the best and most exclusive ranked Wellness and Romantic Hotels in North Germany. I was able to experience and learn the basics of Culinary Art in those great 3 years of education.
This high level of education in high-end French and Classic German Cuisine became the base to develop my own cooking style. I earned my degree in Culinary Art in 2001
It was time for me to start my own career.
I moved to Tirol, Austria in 2001 starting at my first job as “Commi de Cuisine”, in the “Traumhotel Liebesroth Flueh”. We performed classic Austrian Cuisine on a high level.
In 2006 I took the opportunity to go back to my home country, Germany. I settled down in Duesseldorf, which became the highlight of my career. My cooking career stepped up to the next level by starting to work in a 2** Star Micheline Restaurant and I met my current wife. We got married in 2010 and have two very lively sons.
I worked at Hummerstuebchen, the 2** Micheline Star awarded Restaurant for 3 years. At that time, Hummerstuebchen was in the top 25 Best Restaurants in Germany.
In 2008 an opportunity arose to become The Chef de Cuisine, (Executive Chef).
This was also my first Grand Opening, being fully responsible for the entire set up and crew of a Restaurant, called VEN. This was located in a designer boutique hotel, “Innside” in Duesseldorf. After a very successful Grand Opening Phase, I was responsible to create and maintain a high-end menu with a high-end team to serve the high-end clientele in the fashion city, Duesseldorf.
VEN was in the Top 3 of “Best Restaurants in Duesseldorf”.
VEN and this outstanding team of talented cooks and servers got the attention in the culinary scene in Duesseldorf and the surrounding areas. We were recruited to organize, plan and operate several High-End happenings in the fashion metropole. Events for the designer Gerry Weber, Bvlgari, Gucci and Celebrity Parties for the Nobel Prizewinners happened on regular basis.
I was blessed to gain a lot of experience in the field of planning and executing major events. We served any guest count from a few hundred to several thousand.
Facing many different challenges my team and myself grew beyond ourselves multiple times.
VEN was my homebase from 2008 to 2014. I was able to gain so much experience in all fields hospitality related. From behind the scene, to front of house, making sure all guests are well taken care of all the way to keeping my team motivated and happy.
In 2014 I decided that it was time for me to move on.
Blessed with many opportunities I expanded my knowledge in Hospitality. The kitchen and the food were always the center of my work, but I also earned skills in management, Restaurant Openings, reorganizing existing Restaurants, and hosting all kind of events.
One of my highlight in those years was the opportunity to work side by side with Paul Jaminet, one of the leading experts in dietary nutrition in the United States. We opened a Restaurant with a very special and healthy food concept (Paleo Concept) on the most famous street in Duesseldorf – The Koenigsalle. You can compare this street to the 5th Avenue in New York.
Finally, a dear friend of mine (and a fantastic co-worker) and I opened a VIP Club-Restaurant for a highly exclusive Golf Park in Duesseldorf. Taking ownership of this wonderful facility and knowing our staff trusted us and our concept was a great honor.
In addition to the daily club-business, we hosted numerous weddings, birthday and celebrity parties alike and from time to time we grew beyond ourselves.
I could not be more thankful for the time I enjoyed working and living in Duesseldorf, Germany!
While our kids grew up and time passed by, my family and I decided it was time to for a change.
After visiting Fredericksburg, Texas multiple times we decided to move this beautiful town with it’s deep and traditional German roots. It is the perfect place to raise our children and we love the country life in this charming town.
I met the owner and founder of Side Street Hospitality in Fredericksburg an had the honor to take ownership of the culinary part at Otto’s German Bistro, in Fredericksburg.
I experienced such a warm welcoming atmosphere of locals and tourists alike that the 1,5 years of operating at Otto’s flew by.
In 2021 I was approached by another Hospitality Group in town and was offered to be the Executive Chef at SAGE, Restaurant and Lounge. I planned SAGE’s Grand Opening and we performed elevated guest experience from day one! I enjoyed the 3 years and this exciting journey very much.
I was able to create a network in Fredericksburg of local suppliers, partners and co-workers that I till today enjoy working with.
My German heritage and knowledge in traditional German Cuisine, paired with my experience in high-end culinary establishments, food presentation and major high-end events, offered me the opportunity to create something big in Fredericksburg, Texas.
After 3 years of leading the culinary team at SAGE Restaurant and Lounge, sadly, the building was sold and will no longer operate as a Restaurant.
Fredericksburg and the Texas Hill Country are truly special places. The culinary diversity here, combined with the quality of local products, is among the best I’ve worked with throughout my career.
Over time, I shifted my focus from the active restaurant business to the growing demand for private dining experiences. Many clients in and around Fredericksburg already knew my cuisine and service from my years as an executive chef, and my calendar quickly filled with a wide range of requests. From hangover breakfasts for bachelorette parties to family gatherings, intimate multi-course dinners, wine-pairing events, and hands-on cooking classes, I’ve been continually inspired—and challenged—by the variety of experiences I get to create.
At the same time, I developed my product line, Life, which is made entirely from 100% local ingredients. The collection includes everything from rich syrups and bold vinegars to flavorful jams and my signature candied pecans. These products are available at local farmers markets, as well as through my online shop.
Many of these items also make their way into my customized menus, allowing guests to experience the flavors of the Hill Country in a very personal way.
What my clients appreciate most isn’t just the quality of service I bring to the table, but the authenticity behind it—how genuinely I present both myself and my food. That connection, to the place and to the people I cook for, is what truly defines my work.
With nearly two years of private chef experiences behind me, I’m inspired by how far this journey has come—and eager for the adventures still waiting ahead.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Not at all. It hasn’t been a smooth road, and that’s been part of the growth.
There have been constant ups and downs along the way. One of the biggest challenges has been finding the balance between warm, personal service and maintaining clear professional boundaries. Another important lesson was realizing that my own high standards don’t always align perfectly with what every client is looking for.
Each of those moments pushed me to learn, adapt, and grow. Through those challenges, I expanded my portfolio, refined my offerings, and found new ways to meet clients where they are, without losing the integrity of my work.
I am a passionate chef, not a marketing expert. And learning to offer high quality service throughout my brand has been a learning curve for sure. I am just a one-man-show business, but I am extremely grateful for my family, that supports me in the background.
Can you tell our readers more about what you do and what you think sets you apart from others?
What I love most about my profession is its variety. It allows me to constantly create new experiences and adapt to different people, occasions, and settings. One of the biggest and most rewarding surprises for me in Texas has been the opportunity to work directly with farmers and local producers. That close connection to the source inspires everything I do.
I’m a strong advocate for simple food made with high-quality ingredients. To me, true craftsmanship lies in handling products with respect. Processing them in the best possible way and allowing their natural flavors to shine. I want to enable people to taste something familiar, like a carrot, in a way they’ve never experienced before.
What I’m most proud of is staying true to that philosophy while building a business that reflects who I am. What sets me apart is authenticity—both in how I cook and how I connect with people. Every menu, every product, and every experience is a genuine extension of my values.
My favorite style of cooking is classic French cuisine, an ideal foundation for exceptional private dining experiences. You need to understand how each ingredient works, even something as simple as a carrot. Without knowing the basic texture or flavor profile, cooking loses its meaning. It’s the difference between simply following a recipe and truly understanding it.
Mastering the basics opens the door to creating memorable meals, whether you’re in Europe, France, Germany, or right here in the heart of Texas Hill Country. That depth of knowledge and passion comes through in every private dining experience I offer.
What do you like best about our city? What do you like least?
What I love most about Fredericksburg is the incredible variety of people. I get to serve everyone from millionaires and destination travelers to locals and community-driven charity projects. That diversity naturally brings a wide range of requests and creative opportunities, and it keeps my work exciting and constantly evolving.
What I find most challenging are the recent changes that have made running a small business more difficult. Increasing fees, additional requirements, and especially the rising costs of rent and utilities put a lot of pressure on independent businesses like mine. It’s no secret that many small businesses were forced to close their doors in 2025 due to the high cost of operating in Fredericksburg. While the city continues to grow, I hope there will be more room in the future for small, locally driven businesses to survive and thrive.
Contact Info:
- Website: https://hgculinary.com
- Instagram: hg.culinary
- Facebook: Hg.culinary
- Youtube: https://studio.youtube.com/channel/UCrqj-Ol6wzUtZa8_7H2DDRA
- Yelp: https://www.yelp.com/biz/hg-culinary-fredericksburg?osq=HG+Culinary
