Head Chef
Reason for Leaving:
www.weinhaus-zehnthof.de
Cook
Reason for Leaving: New Opportunity
www.brauhaus-berkastel-kues.de
Cook
Reason for Leaving:
www.alte-liebe-ruegen.de
Cook
Reason for Leaving:
www.alte-liebe-ruegen.de
Cook (Entremetier)
Reason for Leaving: Family Reasons
www.naturpurhotel.de
Executive Chef
River Cruise Ship with 52 Guests, 1 Restaurant & 1 Bar
Reason for Leaving: End of Contract & Family Reasons
www.vikingcruises.com
Cook (Entremetier)
Reason for Leaving: End of Contract
www.naturpurhotel.de
Executive Chef
River Cruise Ship with 52 Guests, 1 Restaurant & 1 Bar
Reason for Leaving: Pandemic Outbreak
www.vikingcruises.com
Executive Chef Jumper (Holiday Reliever)
on different River Cruise Ships on the Danube
Reason for Leaving: Internal Transfer to the Viking Ra / Egypt as permanent Executive Chef
www.vikingcruises.com
Sous Chef
Reason for Leaving: New Opportunity
www.hotel-soelden-enzian.com
MS Albatros with 820 Passenger & 345 Crew
Known from the German TV Series “Verrückt nach Meer”
In charge for the whole Operation in the Galley
Supervision of USPH Cleaning & maintaining Company Standards
Implementing new Menu Cycles with the Corporate Executive Chef
Reason for Leaving: End of Contract
www.phoenixreisen.com , www.seachefs.com
Executive Sous Chef
MS Amadea with 600 Passenger & 340 Crew, MS Albatros with 820 Passenger & 345 Crew
Known from the German TV Series “Traumschiff"
In charge for the whole Operation in the Main Galley
Supervision of USPH Cleaning & maintaining Company Standards
Implementing new Menu Cycles with the Executive Chef
Reason for Leaving: Promotion to Executive Chef
www.phoenixreisen.com , www.seachefs.com
Owner
In Charge for the whole Operation of the Kitchen & Restaurant
Poultry / Steaks, Specialty Restaurant with 40 Seats inside, 20 Seats on the Balcony
40 Seats in the Beer garden (Summer only)
Reason for Leaving: Closing of Business
Sous Chef
In Charge for the Steak House - Restaurant Chops Grill, Johnny Rockets, Seafood Shack, Park Café and the Pizzeria
Oasis of the Seas with 2704 Cabins, 23 Restaurants ( Italien, International, Asian, Specialty and Buffet)
Reason for Leaving: End of Contract
www.royalcaribbean.de
Sous Chef / Grampian Restaurant and Pool Bar
M/S Braemar with 510 Cabins & 2 Restaurants
Reason for Leaving: New Opportunity
www.fredolsencruises.com
Sous Chef / Relais & Chateau Restaurant Le Champagne
Silver Shadow with 194 Cabins & 2 Restaurants
Reason for Leaving: New Opportunity
www.silversea.com
Agency Cook for Hire
Reason for Leaving: New Opportunity
www.clairesschefs.com
Sous Chef Catering
Reason for Leaving: End of Contract
www.thedelfina.co.uk
Sous Chef / Western and First Class
Airline Catering
Reason for Leaving: New Opportunity
www.lsgskychefs.com
Line Cook / All Kitchen Areas
American – Italian Style Bistro with 55 Seats, Party Room for up to 70 Peoples
Reason for Leaving: New Opportunity
www.ameliasbistro.com
Sous Chef
Cruise Ships M/S Millennium and M/S Infinity with 975 Cabins & 5 Restaurants
Reason for Leaving: New Opportunity
www.celebritycruises.de
Executive Chef / In Charge for the Kitchen Operation
small Family owned Hotel Restaurant
Reason for Leaving: Neue Herausforderung
www.springiersbacher-hof.de
Executive Chef / In Charge for all 3 Restaurants
Hilton Residence with 168 Suiten, 3 Restaurants, 2 bars, Fitness – and Business Center
Reason for Leaving: New Opportunity
www.hilton.de
Executive Chef / In Charge for the whole Kitchen Operation of the Club
Private Business Member Club under Hilton Management,
1 Restaurant, 1 Bar
Reason for Leaving: Internal Transfer to JAIC Hilton / Colombo (Sri Lanka)
Closed since a couple of Years
Sous Chef / Bellevue and Da Mario
Hotel with 431 Rooms, 1 Fine Dining Restaurant Bellevue, 1 Italien Restaurant Da Mario and 1 Buffet Restaurant
Reason for Leaving: Internal Transfer as Executive Chef to the Egyptian Business Club in the World Trade Center Cairo
Now its Ritz Carlton.
www.ritzcarlton.com
Sous Chef / a la Carte Restaurant ‘Memories of the Empire’
5*****+ Hotel with 378 Rooms, 3 Restaurants and for approx. 300 Guests Banqueting
Reason for Leaving: Internal Transfer to Nile Hilton / Cairo (Egypt)
www.london.langhamhotels.co.uk
Chef de Partie / A la Carte and Banqueting
5***** Luxury Hotel with 54 Rooms, 1 Restaurant and Banqueting
Designed by Karl Lagerfeld
Reason for Leaving: New Opportunity
www.schlosshotelberlin.de
Entremetier / Gardemanger / Pastry
Hotel with 35 Rooms, 1 Restaurant
Reason for Leaving: End of Contract
www.alex-schlosshotel.ch
2. Pastry Chef / All Sweets Preparation
Hotel with 555 Rooms, 2 Restaurants and up to 1000 Guests Banqueting
Reason for Leaving: New Opportunity
www.maritim.de
Pastry Chef / Desserts
Hotel with 71 Rooms, 1 Restaurant
Reason for Leaving: End of Contract
www.thecambrianadelboden.com
Entremetier / Gardemanger / Pastry
Hotel with 35 Rooms, 1 Restaurant
Reason for Leaving: End of Contract (Winter Season)
www.alex-schlosshotel.ch
Commis de Cuisine / Cold Kitchen & Entremetier
Restaurant with approx. 100 Seats
Reason for Leaving: End of Contract (Winter Season)
www.ratskeller-bernkastel.de
Pastry Chef / Desserts
Hotel with 71 Rooms, 1 Restaurant
Reason for Leaving: End of Contract (Winter Season)
www.thecambrianadelboden.com
Commis de Cuisine / Cold Kitchen & Entremetier
Restaurant with approx. 100 Seats
Reason for Leaving: End of Contract (Winter Season)
www.ratskeller-bernkastel.de
Commis de Cuisine / all Kitchen Area’s
Hotel Restaurant with approx. 80 Seats
www.bellevue-hotel.de
Here is where it all Started.
First as a School Internship .
Then in the Easter School Vacation.
After that i started my Apprenticeship as a Cook and after 2 Years i passed the Exam.
Reason for Leaving: End of Apprenticeship
rebranded / New Owner