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, 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 therenowned Hotel School of Bavaria (Vocational College) in Altötting, Germany, as a Master Chef.
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 round 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 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.