I was born in Soest, Germany. I
attended the Hotel Schools in Bad
Ueberkingen and in Heidelberg, the Hotel School of Bavaria
in Altötting, as well as the Mercator
University of Duisburg,
I began my hospitality career on the Island of Helgoland, Germany in 1975 where I undertook a full time apprenticeship as a chef and later graduated from the renowned Hotel School of Bavaria (Vocational College) in Altötting, Germany, as a Master Chef.
I possess sound knowledge of modern style cooking, menu development and definitively have an eye for detail, also within a fast paced environment. I can truly say that I embody the so called “German virtues”: reliability, thoroughness and straightforwardness. Another of my strengths is the creation, leadership, training and motivation of teams as well as strong creativity and a passion for food.
My professional enthusiasm and culinary spirit soon drove me abroad to discover and study more about the global deluxe Hotel and fine dining restaurant segment.
During my career, I gained extensive experience in Food &amp; Beverage management. I also earned a degree in Management at ComCave College in Dortmund, Germany.
In all, I bring with me over 30 years of experience in the international luxury hospitality industry, including Food &amp; Beverage Management, having worked in upscale kitchens, restaurants and resorts around the world.
I was also in charge of high-end European cuisine in Kuwait, in South Africa, The Netherlands and Germany.
I have worked for companies including Kempinski, Hilton, Holiday Inn and other international hotels and resorts.
During my broad career path, I have pre-opened hotels in Germany and provided consultancy services to leading restaurants in Germany and in the USA. Until recently, I have held numerous Executive Management positions.
I have lived and worked in the European region, in South Africa, The United States, The Netherlands and The Arab Emirates for over 20 years.
The food on the pages shows you a small overview of my works.
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Building customer value in the hospitality industry. Developing monitoring and controlling tools and software. They are an important foundation for my work and the daily overview and P&L statement.
They provide a tool with which to be able to act at short notice and quickly.
My aptitude to analyze complex business data and to transform it into easy to understand figures and KPIs, using my own charts and self designed software.
A strong ability to visualize complex situations in simple pictures. Explain business processes and calculations in clear visual charts.
Present the production of food and beverage in easy to understand diagrams.
Please click on the images to read more.