Hello
Bonjour
G'd Day
Guten Tag

Let me introduce myself!!

Thank you for showing interest in our website. I hope this will make it easier for you to understand who I am and what I am all about. 

Growing up in my parent's restaurant, after finishing my chef apprenticeship in a Michelin-star restaurant in Germany I traveled the world working in 5/6 star hotels, small venues, and award-winning restaurants. 

Since I have been in Australia, I have held executive and management positions for Hilton Worldwide and Sheraton (Cairns, Brisbane, and Tweed Coast), and have owned and operated three award-winning businesses (2 on North Stradbroke Island and one in Toowong/Brisbane). Working as a butcher during COVID-19 gave me time to reflect, so after all the quiet chaos, I decided to work for an old mate and rowing buddy of mine, helping him out with a very interesting and adventurous project: A camel dairy farm. Yes.....Camel!

Starting as a favour ended up making me responsible for events and tourism operations, logistics, sales, and food processing, as well as food development (meat and dairy products and packaging).  The farm was Australia's largest Camel Dairy Farm and in the top 3 worldwide, located in the Scenic Rim, Queensland, Australia. As my responsibility grew on the farm and my wife joint me working at Summer Land, we decided to move to the offered accommodation (house on the farm) full time, instead of driving every day for 3 hours. 

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Later, I worked as a private chef/host with Celine on Wilson Island, a private, deluxe island on the coast of Queensland. Here we fell again in love with pure hospitality and service, and most importantly, the remote lifestyle.

Looking after people, pampering them, entertaining /educating them, ensuring their safety and making them feel safe, and giving them the deserved break. 

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With moving to the Queensland Outback in March 2022, my wife and I continue and expand the hospitality journey at Rangelands Outback Camp in Winton, another fully off-grid exclusive luxury retreat/camp in Dinosaur country. Here we are, the onsite managers. Using not only my ability to cook nice food, but also being an exiting fun, and relaxed host, here I can use the Handy Skills I have learned over the years owning my own houses and businesses. Fixing things, being responsive to incidents and staying calm, maintaining all solar, sewage and tech systems in the camp. Installing camp wide wifi, security systems, implementing monitoring systems for maintenance and more. 

Before the Camel Farm, I worked with Celine (my wife) at C’est Bon Restaurant as Chef de Cuisine, operations manager, and handyman. During these 8 years, we kept an overall Guest satisfaction standard of 4.7 out of 5 averaged over all internet platforms. in 2019 we were number 56 in the top 100 restaurants in Queensland. 

I believe that this can only be achieved by teamwork and leading by example. It is a very important key to a successful and profitable operation and business.

 Working with local businesses, maintenance professionals, builders, architects, suppliers and farmers. Understanding their needs and ensuring that they know my expectations is something very important to me. 

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New goals, challenges, logistics, creativity, innovation and high-quality service are what I enjoy most. Thinking out of the box and giving our customers not just what they expect, but more is something I thrive on. Being surrounded by professionals and proceeding with new goals hands-on is something I would not want to miss.

Customer service and satisfaction have been my priority. Focusing on my guests, providing the highest standard of service, food, and education possible while managing a large or small team by example and keeping expenses and wage costs in the financial budgets. Getting these factors right enables the Sales and Marketing Team to sell something they can be proud of, and it creates sustainable and profitable businesses. 

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I am well aware of new trends and customer/guest needs. During my intensive travels and work experience around the world and in Australia, I have learned and enjoyed, and still do, many different ways of life in and around hospitality.  Using modern tools to research customer satisfaction and their needs to improve business, or simply talking to your guests about their feedback and needs.

I enjoy photography and filming, computers, the arts and nature. This blends perfectly into my professional life, as my hobbies become a tool for every business I work with. 

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