Karl Ederer was born in the Bavarian Forest in 1955, where he grew up on his parent’s farm. This proximity to good ingredients at a young age explains the roots of his style of cooking. 

At the beginning of his career, Karl Ederer was cooking good, solid Bavarian food. This was before he found out about Nouvelle Cuisine during the era of the restaurant "Tantris". A life changing experience was his first encounter with Eckart Witzigmann, from whom he learnt about modern Swiss cuisine in the restaurant “Stucki” in Basel and in the fish restaurant "Le Duc" in Paris. In 1978 the mix of raw and Mediterranean cooking was a modern advancement. Further stations were the 3-star chef Bernard Loiseau in Saulieu and the Parisian 3-star chef Alain Senderens. In 1980 Karl Ederer returned to Munich, back to Eckart Witzigmann’s "Aubergine". His personal development demanded a change in 1983: Karl Ederer opened the "Glockenbach" together with Michel Dupuis. This is when he broke away from 3 star cooking in order to create a new type of cuisine. It was an insult to star cooking that Karl Ederer decided to use his know-how in order to create a straight forward top cuisine, which in the mid 80s was astounding and bold. For Karl Ederer one statement has always been true: Bavarian ingredients have more possibilities than Bavarian cuisine is currently using.

Karl Ederer's culinary philosophy has been rewarded:

1993 Restaurateur of the Year, by Gault Millau

1995 Michelin Star

Karl Ederer was the first German Star Chef to open an organic restaurant – the "Schweinsbräu" in Herrmannsdorf. Karl Ederer has stayed true to his connection to biological food. However, it is not necessary that every dish on the menu is labelled "organic". After 5 years in Herrmannsdorf Karl Ederer devoted himself once again to the "Glockenbach", while Thomas Thielemann took over in the Schweinsbräu. Over the next three years Karl Ederer explained his way of cooking on the TV station tm3 in the show "Leben und Wohnen".

After 20 years "Glockenbach" time was ripe for a purist restaurant, where his collection of art could receive more attention. The garden invited guests to enjoy summer dishes. The new ambience in the "Ederer" increased the culinary, as well as the artistic possibilities.