Family History Gert Rausch’s father was born into a wealthy French family with a life of luxury, but everything changed with World War I. Gert’s family relocated to a small village near Rothenberg an der Tauber, a medieval city known as The Romantic Road. Born in 1946, Gert experienced both the democratic West and the totalitarian East through his grandparents’ stories.

Growing up post-World War II, Gert’s parents, both exceptional cooks, made do with limited resources, turning farm produce into delightful meals. For Gert, “farm to table” was a necessity, involving fruits, berries, wines, jams, marmalades, and fully utilized livestock. Foraging for mushrooms and herbs was a daily routine to supplement family meals.

Education & Training Post-war Germany’s education system determined students’ futures at age 10. Gert, categorized for trade rather than academics, trained as a chef, inspired by his father’s belief that chefs would feed generals rather than endure soldiers’ hardships. At 14, Gert began his rigorous culinary training, working long hours and enduring legendary chef temperaments. With determination and mentorship from a supportive sous chef, Gert excelled in his exams and launched his culinary career.

Professional Life Gert’s culinary journey began at Munich’s Hotel Bayerischer Hof, where he cooked for prominent figures, including actors, divas, and dethroned royalty. His passion for travel led him to work across Europe, eventually joining the Queen Elizabeth Hotel in Montreal, Canada. Here, Gert met a diverse group of chefs, enriching his culinary repertoire.

Gert’s first restaurant in Aspen, Colorado, was followed by several successful ventures in Austin, Texas, where he blended sophisticated skills with local charm, creating culinary hotspots. His renowned eateries, including The Courtyard, Southpoint Seafood Restaurant, and Hudson’s on the Bend, gained national acclaim for innovative Texas cuisine.

In Cape Cod, Gert opened The Aqua Grill and The Del Mar in Chatham, further establishing his culinary legacy. Alongside his wife Cynthia, a stylish and knowledgeable partner in food and hospitality, Gert continued to thrive.

Next Chapter A visit to Granada, Nicaragua, captivated Gert and Cynthia, leading them to make it their home. Embracing the local culture, Gert authored a cookbook on Nicaraguan cuisine and opened a new restaurant featuring an open kitchen in a colonial-style home. Here, Gert continues to delight friends and visitors with his culinary expertise, enjoying the vibrant expat community, local beverages, and the charm of Nicaragua.

Gert’s lifelong passion for travel has taken him around the world, dining in Michelin Five Star Restaurants and savoring street food, enriching his culinary journey.