Hubert Roetherdt, 77, of Sebastian, passed away peacefully at home holding hands with his beloved wife Ingrid of 64 years and daughter Ilka. He was surrounded by family and friend Holli Delaporte along with his dog, Jewel who never left his side.
He is survived by his wife Ingrid; daughter Ilka Daniel; grandson Richard Daniel; great- grandchildren Richard Daniel and Alexia Daniel; and nieces Ilka Lee and Marika Cooper.
Roetherdt was born on March 21, 1927, in Wiesbaden, Germany to Emmi Roetherdt and Victor Taschinski. He was sent to Bad Schwalbach Orphanage and was adopted in 1929 by Otto and Minna Willstadt. In 1941, at age 14, his father was taken from him by the Nazis and he was declared a ward of the German government. He was ordered to serve a three year apprenticeship at the Hotel Nassauer Hof. Shortly thereafter Roetherdt was notified that his father was killed in a concentration camp, while his mother was driven from her home.
He graduated with honors from the Culinary Institute in Frankfurt, Germany. Drafted against his will into the Reichsarbeitdienst (R.A.D), he was forced to serve in the 6th SS Panzer Division as a Grenadier in Berlin Lichterfelde. While serving, he was captured by the Russians and escaped by swimming the river Elbe under fire on the night of March 21, 1947 to return to his hometown of Wiesbaden.
His illustrious career began at the Mutterlink restaurant. In 1956 he was promoted to Executive Chef of the Schultheiss am Kureck. In 1959, despite having achieved the highest honors professionally, the haunting nightmares of his childhood and wartime memories drove Roetherdt to emigrate to the U.S. with his wife, daughter and in-laws Emil and Sofie Marschall. He worked as Executive Chef of the Shoreham and Windsor Park Hotels.
One of his proudest accomplishments was becoming a 3rd degree Master Mason with the Arminius Lodge #25 F.A.A.M in Washington D.C. In 1967 he became food and beverage director at the Twin Bridges Marriott Hotel. His career with Marriott soon had him traveling on task forces opening new hotels throughout America.
Roetherdt also served as director of food and beverage at both the Philadelphia and Chicago Marriott Hotels. In 1980 he left Marriott Hotels and became General Manager of Evans Farm Inn in McLean, Va.
Among Roetherdt’s numerous achievements, he was immensely proud of cooking for the Washington Redskins, numerous other football teams, managers and owners, Presidents Kennedy, Johnson, Nixon, George Bush, Sr., Gerald Ford, Vice Presidents, foreign dignitaries, and Hollywood stars. In 1980 he was chosen President of the elite Epicurean Club of Washington D.C. His inaugural gala was held in the Hall of Flags in the United States Chamber of Commerce across from the White House on Lafayette Square.
In 1992, after more than 50 years in the Culinary Arts, Roetherdt retired to his Scimitarra Arabian horse farm in Manassas, Va., to join his wife Ingrid in their love of horses. His passions included vegetable gardening, Opera, deep sea fishing, cooking and baking, playing Yahtzee and time spent with family, friends and his animal companions. In early 2004, he and his wife Ingrid retired to Sebastian, Florida to be close to family.
Memorial contributions in Roetherdt’s honor may be made to the Humane Society of Vero Beach and Indian River County located at 6230 77th St. Vero Beach, FL 32967. Online memorials may be made at Seawinds Funeral Home website: www.seawindsfh.com. Friends are invited to share in a celebration of Hubert’s life on his 88th birthday, March 21, from 12 to 3 p.m. at the Roetherdt home.
