Previous Work Experiences:

July 2007 - July 2009

Ritz Carlton & JW Marriott Beijing
Executive Pastry Chef

* new opening *

Beijing / P.R. of China

Unique experience, as the Pastry kitchen is responsible in catering and supplying both Hotels with all required pastry, bread, chocolate products.
Part of the opening team, both Hotels opened in late 2007. Approximately 1000 Bedrooms, several F&B outlets ranging from fine-dining Italian to a Pastry Gourmet Shop, French, American Steakhouse and two large Buffet & all day dining restaurants and extensive Banquet facilities with the JW Marriott Ballroom being one of the largest Ballroom in the city of Beijing.
At peak season the Pastry Bakery team consisted of 42 cooks. Extensive training was conducted to prepare the team for the Beijing Olympics in summer 2008.

Nov. 2004 – July 2007

NorthWest Culinary Academy
Head Pastry Chef Instructor

* new opening *

Vancouver / Canada

Started this assignment by creating and writing the whole Curriculum for the 12 week long intensive Pastry & Bakery program, offered at the NorthWest Culinary Academy. Those programs where offered 3 times a year with all training and evaluation being conducted by myself.
Several Vancouver based Pastry Competitions were entered during that time, resulting in several Gold, Silver & Bronze Medals for myself and students coached by me.

Sept. 2003 – Nov. 2004

Four Seasons Hotel Toronto

Executive Pastry Chef

Toronto / Canada

Four Seasons flagship property centrally located close to Four Seasons Head Office in Toronto. Extremely busy property, only one in Toronto capable of Kosher Banqueting and well established in hosting majority of Actress’s and Actor’s during the annual Toronto Film Festival.
“Truffles” the Hotels French / Canadian fine-dining restaurant is the only restaurant in Canada with a 5 diamond rating.
Pastry kitchen of 10 staff with only limited bakery production.

Nov. 2002 – Sept.2003

Four Seasons Hotel Vancouver

Executive Pastry Chef

Vancouver / Canada

Responsible for pastry kitchen with 8 pastry cooks, medium sized property, but well established in Vancouver’s market. Chartwell was the Hotels signature fine-dining restaurant serving French & Canadian west coast influenced dishes with regular Wine Maker dinners.

May 2001 – Oct. 2002

Hilton Hotels China & Taiwan

Executive Pastry & Bakery Chef

Conducted training / worked at following Hilton Hotels during that time:

Hilton Hotel Chongqing *new opening*

Hilton Hotel Shanghai

Hilton Hotel Dalian

Hilton Hotel Taipei / Taiwan

Hilton Hotel Osaka / Japan

This position was originally planned as Area Pastry Chef for Hilton China & Taiwan, with me being based at the newly opened Hilton Hotel in Chongqing (SichuanProvince). Unfortunately, due to disagreements between the participating Hotels, the position did not materialized.

April 1999 – April 2001

Hilton Hotel OtaruJapan

Executive Pastry & Bakery Chef

* new opening *

Otaru (Sapporo) / Japan

New opening assignment on the northern Japanese island of Hokkaido. The Hilton Hotel was located, at that time, in the largest shopping mall in Japan.
Job responsibilities included the Hotels busy Gourmet Pastry Bakery Shop, which was centrally located in the lobby with access to the shopping mall. All-day-dining restaurant with Buffet and ALC service. Large banquet facilities catering for the busy and extensive wedding market in Japan.
The Pastry & Bakery kitchen consisted of 18 full-time chefs.

Sept. 1998 – March 1999

Sheraton Hotel Nanjing

Executive Pastry & Bakery Chef

* new opening *

Nanjing (JiangsuProvince) / P.R. of China

First new opening assignment of my career, large size Sheraton property in China’s Ming Dynasty Capital of Nanjing. Difficult project with badly designed kitchens, restaurants and shortage of money from the owner side. Hotel partly opened after much delay in early 1999.

Sept. 1995 – August 1998

The Peninsula Hotel Beijing

Executive Pastry & Bakery Chef

Beijing / P.R. of China

Called The Palace Hotel (managed by Peninsula) at that time, large size pastry production with staff level of up to 24 pastry & bakery chefs. Extensive Banquet facilities with large out-side catering market, such as ‘Cigar Dinner on the Great Wall’ or the catering of ‘Louis Vitton Car Rally through Northern China’.
Several F&B outlets such as German & Italian Restaurant, all-day-dining Buffet and ALC restaurant and several Chinese Restaurants.

Sept. 1994 – August 1995

Forte Grand Dubai International Hotel

Pastry Chef

Dubai / United Arab Emirates

In charge of a pastry kitchen of 12 international pastry cooks, assisted by a German Master Baker. Large size Hotel opposite the DubaiInternationalAirport (today re-branded as Meridian Hotel). Several F&B outlets and Pastry Gourmet Shop.

Sept. 1991 – August 1994

Turnberry Hotel Gold Courses & Spa

Pastry Chef de Partie & Pastry Chef

Turnberry (Ayrshire) / Scotland

Started as Pastry Chef de Partie at Turnberry and after 18 month took over as Pastry Chef of the Hotel. Small banquet facilities with most F&B been concentrated at the three Hotels restaurants (Golf Clubhouse, Spa Restaurant and one large ALC only French / Scottish Restaurant)
In 1994 we traveled to Japan for a Scottish Food Promotion which was held at the Okura Hotels in Tokyo & Kobe.

July 1990 – August 1991

Hotel Sonnenhof

Demi – Chef de Partie Pastry

Königstein im Taunus / Germany

Sept. 1989 – June 1990

Pâtisserie Au Marron Glace

Chocolatier & Glacier

Lyon / France

One year contract at this famous French pastry shop, the owner was the founder of the Relais Dessert Association in France.
Worked the winter months as Chocolate maker producing over one ton of hand crafted Pralines & Truffles. And summer months as Glacier, producing all Ice Creams, Sorbets and Ice Gateaux’s for the Pastry Shop.

Sept. 1986 – July 1989

Konditorei Schwartau

Pastry Apprenticeship

Hamburg / Germany

Three year Pastry apprenticeship program with Trade certificate after completion of program and examination.
Classical German Pastry Shop, from scratch operation.