Robert Wiedmaier

From dishwasher to Michelin-starred chef, Belgian-American Robert Wiedmaier operates restaurants in Washington, D.C., Virginia, Maryland, and New Jersey specializing in Belgian cuisine and mussels. The Restaurant Association of Metropolitan Washington (RAMW) named him D.C.'s 2012 Chef of the Year.


Wiedmaier grew up in Brussels, Belgium, and apprenticed at the Thermidor, a two Michelin-starred restaurant in Holland, followed by two Michelin-starred Eddie Van Maele in Brussels. In 1986, he became a saucier at Le Chardon d'Or at The Morrison House, in Alexandria, Virginia, and then worked at Le Pavillion, a nouvelle cuisine pioneer in Washington, D.C. Finally he advanced to sous chef at Aux Beaux Champs at the Four Seasons, before opening his own restaurant.

Wiedmaier introduced his Franco-Flemish style with the opening of Café on M at The Grand Hotel in 1994, and then took the helm at the Watergate Hotel. Wiedmaier went on to open Marcel's in 1999, which has earned many awards since, followed by Brasserie Beck, known for mussels and its beer list, in 2007. Next came Brabo and The Brabo Tasting Room at Kimpton Hotels' Lorien Hotel & Spa in Alexandria in 2009; Mussel Bar & Grille in Bethesda, Maryland in 2010; Wildwood Kitchen in Bethesda in 2012; Villain & Saint in Bethesda in 2015; and Lock 72 in Potomac, Maryland, also in 2015.


Wiedmaier attended a culinary school called Horca in the Netherlands.

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