25.11.2007 – current

2^nd Chef for Leungo Lippe at Botswana Butchery, Wanaka, NZ

Fresh Food from the original woodfired Chargrill.

Botswana Butchery

11.06.2007 – 24.11.2007

Senior Sous Chef at Oakridge Resort, Pool and Spa, Grand Mercure Accor, Wanaka, NZ Oakridge Resort

26.12.2006 – 16.04.2007

Line cook for Shawn Lawrence at 39Degrees Lounge, The Sky Hotel Aspen, Colorado, USA.

Working the winterseason for one of the most vibrant hotels in Aspen in a non-separated line kitchen serving après-ski delights from a small menu. Also catering for banketts and parties such as the Red Bull Party leading up to the Winter X Games. The Sky Hotel Aspen

15.03. 2005 – 14.12.2006

Head Chef for Wayne Jones, "Bully Hayes Restaurant and Bar", Akaroa, New Zealand.
Serving breakfast, lunch and dinner, 7 days a week.
Contemporary New Zealand cuisine: Venison, Lamb, Beef, Pork, Chicken. Salmon, Groper, Tuna, Terakihi, ... 
Regional Winner of the 9th Monteiths Wildfood Challenge.
Bully-Hayes

15.09.2004 - 03.10.2004

Demi-Chef Rotisseur for Sepp Kraetz, Hippodrom, Oktoberfest, Munich, Germany.
Responsible for Wiesn-Classics: Roasted Duck (appr. 12000 ducks in 16 days), "Schweinebraten" (Roasted Pork Shoulder), "Schweinshaxn" (tender knuckles from the suckling pig), "Rollbraten" (rolled'n'roasted pork).

This was a unique experience in mass production at the world's biggest fun fair and beer fest. We were producing fresh daily on-site for 16 days straight.
Hippodrom

05.03.2003 - 15.09.2004

Chef Poissonier, Rotisseur and Saucier for Alfons Schuhbeck, Restaurant "Schuhbecks in den Suedtiroler Stuben", Munich, Germany.
1 Star at Guide Michelin
17points and 3 toques at Gault Millau
Responsible for (e.g.) all fish, meat and sauces.

The restaurant opened in February 2003 right in the heart of Munich. We would always have 5-6 sorts of fish and meat dishes on the daily changing menu. Fish included such as trout, brook charr, pikes perch, salmon, catfish, pampano, John Dory, sole, halibutt, perch, ... Meats included veal, beef, venison, lamb, duck, chicken and  pork. Preparing ground stocks and Demi Glace was part of my responsibilities as it was to finish the jus and sauces and make delivery orders for the next day. Everything was made to order and the guest would choose between a 3 to 6 course meal, being served an additional amuse bouche in advance. Most of the time we were booked out with over 100 guests each night. In the summer of 2003 I also had to stand in for the headchef as he left the establishment in June and we were not able to find a suitable successor until september 2003. Have a look at the house at
Schuhbecks

05.09.2001 - 28.02.2003

Commis de cuisine Gardemanger for Diethard Urbanski, "Restaurant Dallmayr", Munich, Germany.
Responsible for: salads and its sauces and vinaigrettes, "Suelzen" (aspics), goose liver pastetes, seafood cocktails and degustation platters, smoked and cured salmon in 5 different varieties, ...

Dallmayr is one of Germany's biggest Delicatessen houses with a first class restaurant on the first floor. Open for breakfast, lunch and dinner until 8pm, we would serve salmon, truffle ham, oysters, lobster and the likes for breakfast and as a Gourmet dish throughout the day. The Main Menu was international with influences from France and Italy, as well as Asia and Northern Europe without being confusion food.
Dallmayr

Sept. 1999 - June 2001

Apprenticeship for Erich Fehn, Restaurant "Em Kruetzche", Chaine de Rotisseur, Cologne, Germany.
Full german apprenticeship (i.e. dual education system: part time pro-school, part time restaurant, appr. 30/70) on all stations: Gardemanger, Entremetier, Saucier, Patisserie

The menu was mainly local cologne style with french and international influences on a high level. It was a great honour to host a formal dinner for the G7 summit in the summer of 1999. Mr. Fehn runs his restaurant "Em Kruetzche" successfully for over 30 years now.
Em Kruetzche

June 1995 - Sept. 1999

Part-time working for Michael Schiefer, Restaurant "De Pann", Cologne, in kitchen, bar and service.

Here I began loving the kitchen, quit my studies and found an the above mentioned apprenticeship.
De Pann was a small restaurant/bistro with appr. 40 seats inside and appr. the same amount outside. We served local specialities as well as Spanish tapas and paella. And we had a wide range of Mussel-dishes, which is a Cologne speciality, too.

Sept. 1991 - Sept. 1999

Studies in Mechanical Engineering at Fachhochschule Koeln.

June 1989 - May 1991

Compulsory Army Service, Maintenance Corps

Sept. 1976 - June 1989

Grammar and Highschool