„The bad news is, time flies. the good news is, you’re the pilot."

My Career

  1. July 2012 - Today
    July 2012 - Today

    Consultant chef

    • 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)
  2. June 2013 - Present
    June 2013 - Present

    Brasserie Les Haras, by Marc Haeberlin

    Strasbourg, France

    • 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
  3. September 2008 - June 2012
    September 2008 - June 2012

    Restaurant Les Amis, Chef de cuisine, Head chef

    Singapore,

    • 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
  4. April 2007 - September 2008
    April 2007 - September 2008

    Raffles Hotel, Executive Sous Chef

    Singapore

    • 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
  5. 2000 - 2007
    2000 - 2007

    Experiences

    • TANTRIS MUNICH
    • THE FRENCH LAUNDRY
    • TANTRIS RESTAURANT
    • JARDIN DES SENS
  6. Janurary 2004 - March 2007
    Janurary 2004 - March 2007

    Tantris Restaurant, Sous Chef

    Munich, Germany

    • 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
  7. May 2002 - November 2003
    May 2002 - November 2003

    The French Laundry, Chef de Partie

    Yountville, California

    • 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
       

  8. October 2001 - April 2002
    October 2001 - April 2002

    Tantris Restaurant, Chef de partie & Sous Chef

    Munich, Germany

    • 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
  9. August 2000 - October 2001
    August 2000 - October 2001

    Jardin Des Sens, Chef de Partie

    Montpellier, France

    • 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)
  10. 1996 - 2000
    1996 - 2000

    Experiences

    • AUBERGE DE L’ILL
    • TANTRIS RESTAURANT
    • GARTENHOTEL TÜMMLERHOF
  11. March 1999 - August 2000
    March 1999 - August 2000

    Auberge de l’Ill, Chef de Partie

    Illhäusern, France

    • 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
  12. Janurary 1997 - February 1999
    Janurary 1997 - February 1999

    Tantris Restaurant, Demi chef & Chef de partie

    Munich, Germany

    • 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
  13. June 1992 - June 1996
    June 1992 - June 1996

    Gartenhotel Tümmlerhof, Apprentice

    Seefeld, Austria

    • 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