We at The Chase Park Plaza Royal Sonesta St. Louis feel privileged to have Executive Chef Gunter Weber at the helm of our kitchens at the Chase Club and The Preston. The classically trained chef studied in Switzerland with award-winning chef Heinz Rufibach and has been creating innovative fare for more than 15 years. He first brought his talents to two upscale resorts in Myanmar and, later, to top-tier restaurants in Switzerland. He moved to the U.S. to be with his American wife in 2007, taking on a post as the chef de cuisine in a DC-area hotel and helping to open two restaurants. His culinary path eventually brought him to St. Louis, where he indulges his passion and love of food on a daily basis, working closely with a talented team to create unforgettable dining experiences.

Chef Gunter’s artful pairing meals, for instance, stand tall above other restaurant offerings in St. Louis. Once a month, he closes the doors to The Preston and hosts an exclusive five-course meal. Each dish is thoughtfully paired with a particular wine, beer, spirit or cocktail, often with commentary from a local purveyor or sommelier. Care to sample one of the Signature Dishes? Chef is happy to share it below. Bon appétit!


Japanese Style Beef Tartar

Executive Chef Gunter Weber, The Chase Park Plaza Royal Sonesta St. Louis


Tartar ingredients:

14 oz beef filet, trimmed and finely diced

1 tsp diced ginger

1 tsp diced shallot

1 tsp chopped chives

2 tbsp soy sauce

1 tsp srircaha

1 tbsp Japanese mayo

Pinch salt and pepper


Tartar preparation:

To make the marinade, combine all ingredients except beef filet. Whisk together, then add beef filet and let rest. Shape small patties with your hands.


Salad ingredients:

Fresh fennel greens

Micro cilantro

Fresh edamame

Fresh Italian parsley leaves



Dressing ingredients:

2 tbsp sesame oil

3 tbsp vegetable oil

2 tbsp brown suger

1 tbsp orange juice

1 tbsp rice wine vinegar

2 tbsp soy sauce

1 clove chopped garlic

1 tsp sambal oelek

Salad preparation:

Combine dressing ingredients and whisk to blend well. Combine salad ingredients and lightly dress with dressing. Plate alongside the tartar patty.