Professional Background :
I spent 3 years in apprenticeship in a family-owned hotel in Celle, Germany. I obtained the German Diploma and was certified "Kuchenmeister" in 1995. Thereafter, I was enlisted in the German Military as Chef de Partie in Bonn.
Between my apprenticeship and obtaining my certification, I spent some 5 years working for hotels in Germany, namely SAS Plaza Hotel in Hamburg, Hotel Vier Jahreszeiten, Hotel Rafael in Munich and Atlantic Hotel Kempinski.
In November 1995, I found the ideal Hotel Company to make my contribution and so moved to Asia to be a part of the Pre-Opening Team of The Ritz-Carlton, Millenia Singapore.
After 4 years, I was transferred to The Ritz-Carlton, Kapalua in Maui.
1.5 years later, I was named the Executive Chef for The Ritz-Carlton, Boston Common opened in 2002.
In 2003, I moved back to my homecountry to be the Director of Kitchens/Executive Chef of The Ritz-Carlton, Berlin scheduled to be opened in January.
Missing Asia, I am now back in Singapore as The Executive Chef of The Oriental Singapore. Being back here and as a part of the reopening Team of The Oriental was definitely exciting! |
