Born in Bad Homburg, Germany, Chef Georg Hoehn began his culinary career at the age of 14 after years of watching his mother and grandmother in the kitchen. Inspired by his grandmother's stories working as a chef in the restaurant of the local brewery, Chef Hoehn left home to pursue his culinary dreams.

Chef Hoehn was first introduced to the world of fine-dining while working in a friend's restaurant as a dishwasher and prep cook during school. After completing school, he began a three year apprenticeship at a family-owned hotel, Park Hotel Waldlust, outside Frankfurt, Germany.

Following his apprenticeship, Chef Hoehn worked at Schildkroete, another fine-dining restaurant, and then at Brueckenkeller, a Michelin two-star restaurant in Frankfurt, where he further expanded his culinary knowledge under the direction of Chef Hans Hass.

Chef Hoehn moved to the United States for an opportunity to join The Ritz-Carlton Hotel Company in 1999. He began his Ritz-Carlton career at The Ritz-Carlton, Naples where he served as Chef de Partie. He continued to serve in progressively challenging positions in all areas of the kitchen at The Ritz-Carlton Hotels in Naples, Reynolds Plantation, and finally New York, Central Park, where he was executive Sous Chef of the hotel and oversaw the opening of BLT Market. Chef Hoehn also served as Executive Sous Chef for The Ritz-Carlton, Washington, D.C., where he was responsible for all daily culinary operations for the hotel.

Chef Hoehn lives in Virginia with his wife and daughter. He enjoys heavily involved cooking for friends and family and taking motorcycle rides.