Place of employment
ZGtbc – Consulting Services
Martin is a professional Chef with more than 20 years of experience in the International Hotel, Restaurant and Culinary Industries. He’s had the pleasure of working for some of the best Hotels and Restaurants, spreading over five different continents including Switzerland, Caribbean, USA, Philippines, China, Taiwan, Middle East (Dubai) and Australia.
He started his Chef Apprenticeship in Switzerland and after the obligatory Military service he worked as a Commis de cuisine for Swissotel in Basel. Stints in Michelin starred Restaurants (Federal, Zofingen) and later joining the MS Crystal Harmony as Demi-chef Garde-Manger and Entremetier. Later arrived in Sydney and worked as Chef Saucier for Serge Danserau at Kabels’, the Regent Hotel. After that he opened the Treasury & Bar for Tony Bilson at the Intercontinental Hotel in Sydney. The first position in South East Asia as Fine Dining Chef at Le Sud, ITT Sheraton Manila followed, before joining the Swissotel/Raffles in Beijing as Executive Sous-Chef.
He held several Executive Chef, F&B Director and Executive Management positions for Hotel companies like Swissotel/Raffles in Beijing, The Grand Hotel in Taipei, Into the Hotel in Zermatt, The Schweizerhof Hotel in Bern, Le Royal Meridien in Abu Dhabi, Moevenpick Hotel & Resort in Dubai. Martin is as well a qualified Teacher since 2006 and has passed on his Culinary Arts skills to hundreds of students in Australia and abroad.
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