Profile

Klaus Lemm

Restaurant Owner

A highly motivated professional chef with over 40 years of experience and  trained in some of Europe’s best 5 stars Hotels and first class restaurants and later gained experience in Turkey, Canada, Africa, USA and Australia.

Experience:

  • October 1998 – October 2002 : Partner and chef Café Jardine Frankston
  • January 1992 – September 1998: General Manager – Marcel’s Foods Melbourne – Research and product development – Sous vide products for airlines, caterers and super markets July 1988 – June 1991: Owner and proprietor – Haggers Restaurant Melbourne – – Contemporary French cuisine – Two chef’s hats
  • Jan 1983 – June 1988: Executive chef – The Regent of Melbourne -8 Restaurants -Banquet facilities up to 1200 people -65 chefs -Le Restaurant premier dining room – two chef’s hats
  • June1978 – December 1982 –  Executive chef – Canadian Pacific Frankfurt Plaza Hotel, Germany – 8 Restaurants – Banquet facilities up to 1500 people – 75 chefs – Premier dining room – 2 stars
  • 1981 – Canadian Pacific Hotels in Canada Royal York in Toronto and Chateau Champlain in Montreal Participated in an Executive chef exchange program by CP Hotels
  • January 1974 – June 1978: Executive Sous Chef – Sheraton International Hotels Frankfurt / Main, Germany – 6 Restaurants – 75 chefs – Banquet facilities up to 2000 people –
  • In 1976 for 9 month part of the opening team Sheraton Libreville, Gabon, Africa
  • In 1977 6 month at Sheraton Istanbul, Turkey January
  • 1965 – December 1973: Commis chef, Demi chef, Chef de Partie – Intercontinental Hotels Europe Frankfurt, Düsseldorf, Cologne, Brussels and Luxembourg – Kitchen Brigades between 40 and 95 chefs
  • January 1962 – December 1964: Apprentice chef- Hotel zur Post Wiehl, Oberberg, Germany Trained under the great chef Manfred Koch.

Achievements and accreditations

  • 1974 Master Chefs certificate with distinction
  • 1975 German chamber of commerce Accredited member board of examiners for apprenticeship
  • 1976 German chamber of commerce Accredited member board of examiners for master chef’s Certificate
  • 1978 Best performance in Food and Beverage award Sheraton International Hotels 1981 Honourable membership Canadian Federation of Chefs de Cuisine
  • 1981 Honourable membership Circle Executive Chefs Quebec Canada
  • 1982 Honourable membership Italian Chefs Association
  • 1984 Team manager Victorian Culinary Olympics Team for Frankfurt Winner of four gold medals at the Culinary Olympics in Frankfurt
  • 1968, 1972, 1976, 1980 1985 Publication of first book – “ Culinary Reflections”

Memberships

  • German Chefs Association Member
  • Academie Culinaire de France Member – Les Toques Blanches – Victorian Chapter.