1999

Chef de Partie

5-Star Apartment Hotel with a Restaurant and Bar

Chef Tournand in the a la carte restaurant. 

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Located in Brisbane CBD, Queensland, Australia

1998 - 1999

Sous Chef

5-Star Hotel with 2 restaurants, bars and function and conference facilities for up to 300 guests. 

All responsibilities of a Sous Chef in charge of the 2 restaurants

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Located in Cairns, Queensland, Australia

1998

Sous Chef / Butcher

5 Star Hotel, 3 Restaurants, Bars, Function facilities for up to 1400 guests, own butchery and bakery 

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In charge of all meat and seafood production for all outlets and banquet. 

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Located in London, United Kingdom​

1996 - 1997

1994 - 1996

Chef Tournand / Sous Chef

5 Star Deluxe Hotel, 2 Restaurants, 2 Bars, Conferences and Functions for up to 500 guests 

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Working all sections including banquets, a la carte and room service. Working the last 10 months in the fine dining restaurant as Chef Tournand and Sous Chef. 

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Located in London, United Kingdom

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1994

Sous Chef

5 Star Hotel Health Resort 3 Restaurants, Bistro, Cafe and Health Centre Functions for up to 300 guests 

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Located Schluchsee, Hochschwarzwald, Germany

1994

Helping the family business

Restaurant, Pub, Guestroom, Bowling centre (Parents business working for 5 months helping to restructure the menus and offerings to make it more profitable) 

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Located in Spelle, Niedersachsen, Germany

1992 - 1993

Chef Saucier

5 Star Hotel, 2 Restaurants, Bistro, Functions for up to 600 guests 

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Working with Paul Hagman as his Chef Saucier for 12 months in the michelin star restaurant ‘Relais des Arts’ preparing and cooking all sauces, meat dishes and seafood, a la carte daily for lunch and dinner, plus preparing all sauces for all outlets. 

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Located in Zurich, Switzerland

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1991 - 1992

Chef Saucier

4.5-Star Business Hotel, Restaurant, Bar and City Hall

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New Opening, working in all sections of the kitchen, 

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Located in Rheine, NorthWestfalia, Germany

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