Executive Chef
Johannes Klapdohr
Johannes Klapdohr, born into a family of four generations of hoteliers, restaurateurs, and chefs in Germany, developed a deep passion for the culinary arts early in life. Growing up in his family's hotel, he honed his skills in the kitchen and chose to pursue a career as a chef.
After completing his culinary education, Johannes continued to
refine his skills in renowned hotels and restaurants, working alongside some of the world's top chefs. His most notable experiences included stints at the Relais & Châteaux "Hotel Bareiss" in the Black Forest and the legendary "Restaurant Aubergine" in Munich.
After over a decade of experience in a wide variety of casual and Michelin-star culinary settings, Johannes became the Executive Chef of the esteemed "Schloss Glienicke" in Berlin. In 1996, he ventured to the USA to assist Atlanta's restaurants during the Olympic Games.
In 2004, Johannes assumed the role of Executive Chef at “The Lodge at Sea Island,” a mobile five-star and AAA five-diamond hotel off the coast of Georgia. Under his leadership, The Lodge achieved recognition as the #1 small hotel in the US and the #1 golf hotel in the world in 2007.
From 2007 to 2009, Johannes served as the Executive Chef of the “Culinary Vegetable Institute” and Director of Product Development at “Chef's Garden, Inc.” in Ohio, a leading sustainable farm in the US. There, he collaborated with major corporations such as Morrison, Birds Eye, and McCormick to promote sustainability in their corporate profiles.
In 2009, Johannes reunited with Richard Delany, his former GM at “The Lodge at Sea Island,” to create the high-end resort “Old Edwards Inn” in Highlands, NC. In just seven years, Old Edwards Inn gained worldwide recognition, ranking #24 in the world by TripAdvisor and earning the title of Travel & Leisure’s #1 hotel in the US.
With 33 years of incredibly successful experience in the hospitality industry, Johannes Klapdohr partnered with Marvin and Helene Gralnick to establish “Library Kitchen and Bar” in Cashiers, NC.
Chef Chris Browning
Chef Chris Browning has spent more than 16 years working in the hospitality industry, starting in Orlando, Florida, where he worked for well over a decade at a high-volume seafood restaurant where he learned kitchen operations from the ground up. He started as a dishwasher, and over time he was entrusted with more and more responsibility, and eventually he was given the reins as Sous Chef. worked his way onto the cooking line, and soon after he was offered the position of Chef de Cuisine. Working every station, Chris was able to hone his skills in all areas necessary to run a successful kitchen. That role taught him how to lead a team, guide younger cooks, keep service moving efficiently, and hold the entire staff to a higher standard.
In 2024, Chris left Florida and moved to Western North Carolina to take on new culinary challenges. Starting at Bear Lake Reserve in Tuckasegee, NC ,
I continued my culinary dream before being presented with the opportunity to expand my horizons and help get the kitchen and crew going at Restaurant Klapdohr. With all of his years in the kitchen, and with a variety of experiences under his belt, Chris was more than ready for his biggest challenge yet: Executive Chef at Restaurant Klapdohr. Chris is a hands-on chef whose belief is that starting with the best ingredients, having a strong work ethic, and taking pride in every component on every plate can only lead to the best possible guest experience.
Winifred Stevenson
General Manager
With 17 years of experience in hospitality, Winifred brings a wealth of knowledge, leadership, and a passion for exceptional service to Restaurant Klapdohr. Her distinguished background includes leadership roles with Marriott, including Food & Beverage Director at The Westin Tampa Waterside in 2022 and Food & Beverage Manager at the Courtyard by Marriott in Marietta, Georgia, in 2016. Throughout her career, she has developed a strong appreciation for personalized service, attention to detail, and creating memorable dining experiences. As General Manager, she fosters a welcoming atmosphere, upholds the highest standards of service, and ensures every guest feels genuinely cared for from the moment they arrive.
