Growing up in a small town outside Frankfurt, Germany, Julian Scheibel treasured the hours he spent with
his grandmother, exploring the forest and
together collecting porcini and chanterelle
mushrooms they’d later sell at the local
market. When his grandmother asked what
he wanted to be when he grew up, he pre-
dictably told her, “Firefighter or astronaut,”
to which she’d ask, “Why don’t you want to
be a chef?”
One market day, Julian and his grand-
mother found themselves selling their mush-
rooms to chefs in their restaurant kitchens.
“These cursing chefs in their bandanas
looked like pirates and it was a totally differ-
ent world and I was hooked,” he said. “I told
my grandma, ‘Okay, I’ll become a chef.’ And
that was how I got dragged into cooking.”
He also worked for an uncle with a huge
catering company where they’d feed typical
German fare to 600 people at a time.
“It wasn’t what I expected, so my uncle
called his friend Wolfgang Becker who just
happens to own a two-star Michelin restau-
rant in Trier, Germany.”
Going from bratwurst and schnitzel to
truffles and fois gras was exactly what he
was looking for.
“Fine dining is where I fell in love,”
At 16, he attended the Hotelier and
Gastronomy school in Butzbach, Germa-
ny; numerous awards followed, but it was
during a culinary competition where he
met his future wife, Julie, from Charleston,
S.C. After a long-distance romance, Julian
moved to her hometown, working in an
call: chef Jonathan Jerusalmy, Sea Island’s
culinary director, offered Scheibel the
position of Chef de Partie of the Georgian
Room, the only Forbes Five-Star restaurant
His wife, by the way, is one of the pastry
chefs at the Lodge at Sea Island.
He admits that taking over the Georgian
Room at 25 “made people a little nervous.
They wondered if I could handle the pres-
sure and protect their Five Diamond and
Five-Star awards. And, I admit that at first I
was a bit intense for America, but I’m pas-
sionate about what I do. I wanted to make
changes right away but change sometimes
has to come slowly; you have to make your
guests feel comfortable.”
At the Georgian Room, Scheibel is com-
mitted to making everyone feel special.
“They come to the restaurant to celebrate, and it’s no different for meeting
groups,” he said. “Expectations are higher
these days for a five-star restaurant, and
we want planners very involved. We want
to make their life easier. Give me as much
information as you can and we will blow
you away with our food.”
The Georgian Room seats 88 and also offers
cooking schools for groups of six to 20.
Chef Scheibel talks about some signature dishes, like waygu beef, diver scallops
and the “perfect egg,” a decadent dish of
creamed spinach topped with scrambled
eggs, whipped with French butter, cream
and other delicacies, and served in a
hollowed out egg atop a bit of hay, which is
then placed in an egg carton.
“We took it off the menu but put it back
because it was the most requested appetizer,” Scheibel said.
They’ve also filled unique requests: “One
guest, who had never been to the South,
wanted to taste shrimp and grits. This is not
normally what we do in the Georgian Room.
“We chefs sometimes feel like superstars,
but it’s not about us, it’s about the guest,”
1 tbs. salted French butter
3. 5 tbs. sherry
1/2 cup sunchokes
3/4 baby spinach
1/2 cup cream
JULIAN SCHEIBEL // CHEF DE CUISINE
GEORGIAN ROOM AT THE CLOISTER, SEA ISLAND RESORT // SEA ISLAND, GA.
By Jennifer Juergens
MAKES 2 // SERVES 2
Cut shallots into small cubes
and saute with a little butter.
After golden brown, add sherry
to the shallots and reduce by half and add 1/3 of the cream to the reduction and reduce again by half. Add the spinach and cook for 30 seconds. Take the eggs and separate 2. Take 2 egg yolks and 1 whole egg and mix to give the scrambled egg a deeper flavor. Add some butter in the pan and add the egg mix to it. Heat it up slowly under constant whisking and add 1.5 tbs. butter and cream. Season with black pepper, salt and nutmeg. Boil sunchokes in salty water. When it becomes soft, strain it from the water and crush with a fork to make a smash. Season with salt, a little bit of butter and cream. Place the sunchoke puree on plate, add creamed sherry spinach and top with scrambled egg.