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Curriculum vitae

further training

14.09.98-16.09.98 Diploma in sugar artistic / Fabilo Rickenbach CH
01.01.99 accepted by the talented support of germany
01.03.99-03.03.99 Diploma in marzipan artistic / Urs Regli Kempten
08.03.99-10.03.99 Diploma in margarine artistic / Urs Regli Kempten
25.10.99-28.10.99 Intensive-Ice design-Seminar / Thomas Tremml Ismanig
01.12.00-22.10.01 Instructor diploma / IHK Bonn/Rhein-Sieg
11.09.01-15.02.02 Master-pastry chef part III / HWK Munich
05.03.02-02.07.02 Diploma in business administration at the academy for management(HWK) in Munich (passed with honour)

stations in the hotel and restaurant industry

from -to

29.09.94-30.01.97 Training as a chef at the Hotel Goldener Hirsch Rothenburg o.d.T
15.02.97-24.08.98 Training as a pastry chef at the island Mainau lake constanz
07.12.98-12.01.97 Gardemanger at the Fluela Hotel Davos CH (15 points)
18.04.99-09.05.99 Hotel Priory Bath GB (1 star)
14.07.99-09.04.00 Patissier/Tournant at Jöhri´s Talvo St. Moritz CH (2 stars 18 points )
01.07.00-30.01.01 Chef de partie at the restaurant of the department of millitary deffence in Bonn

01.10.00-30.01.01 Wagners Restaurant Reith/Niederkassel (1 star 15 points)
05.02.01-25.02.01 Schweizer Stuben Wertheim (1 star 18 points)
02.05.01-27.02.02 Chef de partie Patisserie/Confiserie at the Hotel Königshof Munich (1 star 18 points)
as a temporary worker at Steffan Marquarts Restaurant and Witzigmanns Palazzo in Munich

01.08.02-15.08.03 Chef Patissier at the Waldhotel Sonnora Dreis (3 stars 19 points)
25.08.03-30.04.05 Chef Patissier at the Grande Roche Hotel Paarl South Africa
16.06.05-30.11.08 Chef Patissier/ Sous Chef Ashford Castle Cong Irland
10.12.09-Dato Chef Patissier Asara Wine Estate&Hotel Stellenbosch South Africa

3 Michelin-Stars are the highest rate

Relais & Gourmand

19 Points in the Gault Millau Restaurant-guide are the highest rate