I was born in Soest, Germany. I attended the Hotel School in Bad Ueberkingen, in Heidelberg and the Hotel School of Bavaria in Altötting, and the Mercador University of Duisburg Germany.
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 & 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 & Beverage Management, having worked in upscale kitchens, restaurants and resorts in the USA.
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.