About Chef Helmut
My passion for cooking began as a child spending time in the kitchen, helping out my mother with baking and cooking. Organising “Pizza Parties” for the entire school class and catering for relatives birthdays followed shortly with my apprenticeship at a hotel & restaurant in Germany.
After working as a Chef in Germany, some funky and some serious hotels in Switzerland, a short stint in the Republic of Maldives with a little help from my friends and nearly 20 years all over Canada I moved to London in 2005.
Being a lifelong learner is a trait that is really important to me, and I know that a good education is not just for the schoolyard. Some lessons were learned in the traditional way, while others I have received from professional mentors, while working and in some cases, friends and family. Read about my professional journey and get in touch with any questions.
Work Projects
Woody's Bar & Kitchen / Red Lion Thames Ditton
In 2008 I started working for and later became affiliated with Woody’s Pub Company.
The menu at this independent pub was focused around the seasons and, where possible, made with locally sourced ingredients. The menu concept was that it changed throughout the week, keeping some stable items on but changing the rest based on the seasons and availability. This created an open dialogue with the regular customers who often requested certain items or participated in the daily updated social media channels.
An important aspect was communicating with the customers and front of the house regarding daily menus, bespoke events such as birthdays, weddings, meetings and wakes.
Since joining Pelican State Restaurant in 2020, I’ve been dedicated to upholding the rich traditions of Louisiana cuisine while bringing my own touch of innovation and creativity to the table. It’s been an incredible journey of growth and discovery.One of my proudest achievements has been perfecting our famous butter sauces for Louisiana Boiled Seafoods. By refining the recipes to make them more user-friendly, I’ve ensured that the unique flavors of Louisiana can be recreated consistently and deliciously. To support our team, I created training videos that make it easy for non-skilled workers to master the preparation of these iconic dishes.I’ve also taken on the challenge of modernising our recipes for use with the MerryChef oven, improving efficiency, reducing waste, and preserving the signature flavors our guests love. Developing spice mixes for marinating seafood and coating fried seafood and chicken has been another rewarding endeavour, allowing us to set new standards for taste and quality in every bite.Looking ahead, I’m excited about spearheading initiatives to align our menu with modern dietary preferences. By working on reducing sodium in our products and introducing healthier options like salads and side dishes, I’m ensuring that our offerings cater to a wider audience while staying true to our roots.Through dedication and creativity, I’ve strived to transform Pelican State Restaurant into a place where tradition meets innovation. I can’t wait to see what’s next on this flavorful journey!
Pelican State Restaurant
hpflueger@mac.com | 07595164585