“Airline catering has evolved from cheap, reheated food into fine-dining or Michelin-star quality meals which satisfy the sophisticated travelers.“ If you were to describe airline catering in one sentence, what would it be? I was looking for a new challenge with a better work-life balance.

On top of an excellent sense of taste and smell, it takes teamwork, persistence and passion to be a successful chef.Īfter 25 years working in hotels, I felt that it was time for a change. The saying “You can't buy experience!” goes a long way. I am still loving it and keep learning new things every day. I wanted to be able to cook better than my mother which she says was not that much of a challenge. I also opened 11 hotels in three years in the UK while managing my own restaurant. My career highlight was working at the iconic Claridge’s where I used to cook for world leaders, the Royal Family and celebrities. I gained a wealth of experience at leading hotel chains, like Sofitel Philadelphia, the Sydney Marriott, Crowne Plaza properties in Canberra and London, the Intercontinental London Park Lane and many more. I have been in the culinary scene for over 20 years, primarily in the U.S., Australia and the UK. “I used to cook for world leaders, the Royal Family and celebrities” This brings creativity and rhythm to my work. I like to share my knowledge through teaching and I’m a passionate drummer and conductor of Swiss Drumming. How did you come to work in the airline catering industry?Īirline catering is a highly complex but fascinating kitchen environment and I was hungry for the challenge. It takes a lot of dedication and hard work to become a good chef and one needs to be open for diversity. What do you think makes a successful chef? This experience drives and motivates me every day. After 35 years in the profession working in most fascinating places around the globe, I am still learning and exploring new ways to cook every day. I enjoy travelling and food and I like to work with talented people.

I am also active in the education program of the Global Master Chef association. In 2004, I joined Gate Gourmet as Executive Chef at the Zurich unit. Prior starting my career at Gate Gourmet, I worked as an Executive Chef for Starwood Hotels and Resorts Europe, Hilton International APAC, and European properties with the Leading Hotels of the World group. Which are your most important career milestones? “I am still learning and exploring new ways to cook every day.”

Kitchen designer jobs denver colorado