About the Hofbrauhaus
Then – The Hofbrauhaus has a long and standing tradition in Western Massachusetts. Established in 1935, the Hofbrauhaus started out as a fine dining establishment. During this prosperous time, a local am radio station (AM 1610), broadcasted live from the restaurant.
It was the place to be seen. As the times changed, the Hofbrauhaus went through a transformation as well. During the 1950’s and 60’s it was a local watering hole where it catered to its thirsty patrons. It then reopened in 1972; again as the Hofbrauhaus, and bringing back the tradition of fine dining and great service and food.
Upon entering the establishment you’ll notice immediately a change from traditional New England architecture. Using your sense of sight, you’ll notice the relaxed, fine dining, in the classic tradition.
A bit of Old Bavaria in New England. The sights, sounds, and tastes of Old World Bavaria at the Hofbrauhaus. Where the staff is dressed in traditional attire, the beer is served in steins, and the European atmosphere is festive and inviting.
NOW – Since the time he started as a prep cook 37 years ago, Joe Stevens hasn’t left the kitchen for very long.
After mentoring under Master Chef Perry Defelice for 5 years, and graduating Summa Cum Laude from Johnson and Wales, Joe began his formal career as Executive Chef at the Mills Falls restaurant in Newton, and then at Pine Brook Country Club in Weston.
From there he spent 3 years as Executive Chef and Owner of the famed Marliave Restaturant in Boston. Luckily for Western Mass, he moved to the Springfield area in the late 1980’s and opened the very successful Glass Lily French Restaurant in East Longmeadow, the 1995 Business West Best Restaurant award winner.
Shortly after that, Joe decided to try his hand at German cuisine and bought the Hofbrauhaus in West Springfield.
Since then, he and the restaurant have continued the award-winning reputation (MRA Restaurant Entrepreneur of the Year; Phantom Gourmet Top 100 List and Favorite German Restaurant; Pioneer Valley’s Best Chef Chowder Challenge winner) by serving classically prepared upscale German and Bavarian cuisine, as well as more contemporary, international fare.