Carl H. Ziemann

Carl Hugo Ziemann, better known as Hugo, was born on August 11, 1853, in Braunschweig, Germany.¹He immigrated to the United States in 1871 and became a citizen in 1877.² Ziemann worked as a caterer and manager at several prominent establishments, including Hotel Splendid in Paris, Hotel Brunswick in New York, and the Hotel Richelieu in Chicago, though the exact years of his employment at these hotels is uncertain. Ziemann had many talents; among them, he spoke English, German, and French fluently, and he was called “one of the best informed men in the country on the subject of cheese.”³ 

In 1889, President Benjamin Harrison hired Ziemann to serve as his White House steward; in this role, he greeted first families and their visitors, oversaw social events, inventoried White House property, and managed domestic staff and public funds.⁴ Ziemann had an eccentric personality that often put him at odds with First Lady Caroline Harrison. He resigned only a few months into his position amid rumors that he and the first lady did not see eye to eye.⁵ Ziemann nonetheless capitalized on his time at the White House by publishing The White House Cookbook, which explored recipes, etiquette, layouts, and other facets of entertainment at the Executive Mansion.⁶ 

He continued to work in D.C., opening his own restaurant at 10th and F Streets, and was an active member of the Benevolent and Protective Order of Elks fraternal organization. Ziemann died on July 9, 1904, and was buried at Rock Creek Cemetery in Washington, D.C.⁷