“My personal interest in working abroad as a private chef comes from the search for new challenges, bringing my skills to a further level as well as the personal development.
With more than 12 years of gourmet cuisine experience and my flexibility regarding travel and working time enable me to provide the best possible service for my customers. My experience includes one year working at Per Se in New York City, 2 seasons as sous chef of the gourmet restaurant on the MV Europe and several years of Sous Chef experience at star rated restaurants.
While working on a motor vessel and in the United States, I have also learned working according to HACCP standards, therefore impeccable sanitation of the kitchen is absolutely important for me.
I have a passion for food preparation, creating new dishes, new combinations and searching also for new products and ingredients. Within a private chef position I am expecting also cooking according to a special diet, which is something I am qualified for and excited to provide.”
Clients: This is a small sample of the talent that we represent.
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