Erfahrungen

Meine Philosophie

“Our job as professionals is not done when the plate leaves the kitchen pass or when the customer has paid or leaves the restaurant. Our job is done when he calls in for the next reservation! And then it starts from the beginning”

2007 - Heute

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2000 - 2007

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1996 - 2000

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Erfahrungen (2007-Heute)

  • Consultant chef
  • Brasserie Les Haras
  • Restaurant Les Amis
  • Raffles Hotel

Consultant chef

July 2012 – heute

  • Several consultancy projects and special events, private caterings in Singapore, France, Austria in casual concepts, fine dining and Tapas bar’s
  • Culinary ambassador for GAGGENAU Home appliances (BSHG)

Brasserie Les Haras, by Marc Haeberlin, Strasbourg

June 2013 – present

Consultant of Marc Haeberlin and project manager of the opening of his new Brasserie de Luxe “Les Haras” what will open in Strasbourg in October 2013

Restaurant Les Amis, Singapore

September 2008 – June 2012

Chef de cuisine, Head chef

60 seat award winning fine dining restaurant

  • In charge of the entire operation of this flagship of the Les Amis restaurant group
  • Culinary ambassador for B/S/H (Gaggenau – Bosch – Siemens Home appliances) in Asia Pacific
  • Top end private caterings and home cooking sessions for presidential events in Singapore
  • 2008: Asia’s 3rd best restaurant in the Miele guide
  • 2009: Ranked #60 in the San Pellegrino worlds best restaurant list
  • 2009: Asia’s 5th best restaurant in the Miele guide
  • 2010: Ranked #78 in the San Pellegrino worlds best restaurant list
  • 2010: Restaurant of the year, The Peak, Singapore
  • 2010: Asia’s 11th best restaurant in the Miele guide
  • Member of “Tradition et Qualite – Les Grandes Tables du Monde”
  • 2011: Ranked #55 in the San Pellegrino worlds best restaurant list
  • 2012: IS magazine, Best restaurant in Singapore
  • 2012: Asia’s 10th best restaurant in the Miele guide
  • 2012: Ranked #53 in the San Pellegrino worlds best restaurant list

Raffles Hotel, Singapore

April 2007 – September 2008

Position: Executive Sous Chef

5 star Deluxe Hotel with 16 F&B outlets with Banquet facilities up to 2500 people

  • Leading and managing the culinary operation as #2 of Singapore’s landmark hotel with 180 kitchen staff
  • Controlling food cost of all 16 F&B outlets
  • In charge of purchasing all products
  • Leading banquet operations and receptions up to 2500 people
  • Planning and execution of presidential events and caterings
  • Supervising outlet chefs in trans-ethnic, Indian, Western, Local, modern European, French, American cuisine including operations in breakfast, room service and buffets
  • Planning and creating new menus
  • Creating new restaurant concepts
  • Training local staff on western cuisine
  • Assisting in administration of the overall culinary operation
  • Opening and leading the Raffles Culinary Academy with hands on classes and demonstrations up to 30 people
  • Leading outside caterings from 10 – 500 people
  • Conducting staff training sessions
  • Participation in overseas promotions to showcase the Raffles brand
  • In charge of the planning and organization of the 2008 Singtel F1 Grand Prix with an average daily catering project of 25000 people

 

In charge of the organization and execution of the Raffles Hotel Annual Wine Food & Art experience 2008 with Star Chef’s Thomas Keller, Santi Santamaria, Alain Passard,

Nicolas Le Bec and world’s best Wine makers

Erfahrungen (2000-2007)

  • Tantris Munich
  • The French Laundry
  • Tantris Restaurant
  • Jardin Des Sens

Tantris Restaurant, Munich, Germany

January 2004 – March 2007

Position: Sous Chef
Chef de cuisine: Hans Haas

115 seat fine dining restaurant | 2 Michelin Stars, 18 points Gault Milleau

  • Responsibility over 23 kitchen staff
  • Daily management of this 115 seat fine dining institution
  • Planning and creating daily new menus and a la carte
  • Development of new, modern dishes
  • Organizing the Hans Haas cooking school
  • In charge of the kitchen in Hans Haas absence during his cooking classes
  • In charge of purchasing all products
  • Supervise quality control
  • Training and managing the culinary team
  • Holding daily menu meetings
  • Planning work schedules, inventory and order sheets
  • Conducting meetings to train front of the house in product knowledge
  • Creating banquet menus up to 200 pax
  • Planning and creating the daily changing menu at the restaurant’s Tapas Lounge
  •  Creating wine pairing menus with Paula Bosch (Sommeliere)
  • Product negotiations
  • Responsible for presentation and final product
  • All final decisions of special events and banquet menus
  • In charge of outside caterings

The French Laundry, Yountville, California

May 2002 – November 2003

Position: Chef de Partie
Chef/owner: Thomas Keller

70 seat fine dining restaurant | 3 Michelin Stars, 5 Mobile StarsBest restaurant in the world, San Pellegrino 2002/2003

 

  • In charge of the position garde manger, poissonier and entremetier
  • Supervising preparation staff
  • Responsible over all vegetarian dishes
  • Planning creative French – American dishes
  • Involved in organizing 35 kitchen staff
  • Assisted in planning daily new menus
  • Participation in daily menu meetings
  • Preparation and purchasing of high quality products

Involved and assisting in the planning and realization of the opening of the 3 Michelin starred restaurant Per se in New York City

 Tantris Restaurant, Munich, Germany

October 2001 – April 2002

Position: Chef de partie & Sous Chef
Chef de cuisine: Hans Haas

115 seat fine dining restaurant | 2 Michelin Stars, 18 points Gault Milleau

  • Responsible of the position saucier and meat
  • Assisting in planning of the daily new menus
  • Supervise, plan and execute all special menu requests during the festive season
  • Responsible for the butcher station

Jardin Des Sens, Montpellier, France

August 2000 – October 2001

Position: Chef de Partie
Chef/Owner: Laurent & Jacques Pourcel
(President on the 3 Michelin Star chef association)

3 Michelin Stars, 19 points Gault Milleau

  • Responsible for the position garde manger, amuse bouche and poissonier
  • Creating signature dishes
  • Leading teams of 5 – 24 staff including apprentices
  • Organizing preparation and completion of 35 different a la carte fish dishes
  • Purchasing of all related products
  • Planning menus for daily a la carte and special events
  • Practiced modern, creative French cuisine
  • Participating in the opening of the Maison Blanche in Paris (150 seat fine dining restaurant)

Erfahrungen (1996-2000)

  • Auberge de l'Ill
  • Tantris Restaurant
  • Gartenhotel Tümmlerhof

Auberge de l’Ill, Illhäusern, France

March 1999 – August 2000

Position: Chef de partie
Chef/owner: Paul & Marc Haeberlin
(President of Tradition et Qualite, Les Grandes Tables du Monde)

130 seat classic French fine dining restaurant | 3 Michelin Stars, 19 points Gault Milleau 

 

  • Responsible for the position garde manger, amuse bouche and poissonier
  • Creating signature dishes
  • In charge of the famous Foie Gras preparation during the festive season
  • Practiced the great French Cuisine
  • Assisted Paul and Marc Haeberlin in creating banquet menus and special events

Tantris Restaurant, Munich, Germany

January 1997 – February 1999

Position: Demi chef & Chef de partie
Chef de cuisine: Hans Haas

115 seat fine dining restaurant | 2 Michelin Stars, 18 points Gault Milleau

  • Demi chef in the position of garde manger, poissonier, patisserie, entremetier, butchery and saucier
  • Chef de partie in the positions of garde manger, poissonier and entremetier
  • Responsible for purchasing all related products
  • Receiving and quality control of all products
  • Planning of menus for small events and a la carte
  • Learned all the crafts that are needed to succeed in Europe’s great restaurants

Gartenhotel Tümmlerhof, Seefeld, Austria

June 1992 – June 1996

Position: Apprentice
Chef de cuisine: Walter Jost

5 Star Hotel with 2 bar’s and Banquet facilities up to 250 people | 17 points Gault Milleau

  • Training in all sections of the kitchen
  • Breakfast buffets, full board, a la carte and banqueting
  • Filled positions of garde manger, saucier, poisonier and patissier as of second
  • Relief Chef de partie in the respective stations
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