Cerca un cuoco

Peter Hundsdorfer

Koch

<div>Kochen ist genau mein Ding! Ich wollte schon immer Koch werden, für mich ist das eine richtige Liebe!&nbsp; Nach meiner&nbsp;Ausbildung 2006 bis 2009 zum Koch im 4* Ringhotel „Die Gams“ in Beilngries&nbsp;wollte ich noch daher mehr erfahren.</div><div><h2>Meine Stationen als Koch</h2>Von der gehobenen Küche im 5-Sterne-Hotel, über die mediterrane Küche in Südtirol, hin zum gemeinsamen Weg mit dem Team auf Sterneniveau (Schloss Seefels) - das sind meine bisherigen Stationen, in denen ich facettenreiche Erfahrungen sammeln und meine Kochleidenschaft leben konnte:</div><ul><li><div>5* Top Hotel Hochgurgl, Ötztal</div></li><li><div>4* Sonnenhof, Naturns Südtirol</div></li><li><div>5* Schloss Seefels, Wörthersee</div></li><li><div>4* Sporthotel&nbsp;Lourünser, Arlberg</div></li><li><div>Steakhouse El&nbsp;Gaucho, Wien</div></li><li>5* Stock&nbsp;Resort, Zillertal&nbsp;</li><li>2015 Ausbildung zum „Staatlich geprüften Küchenmeister“&nbsp;</li></ul>Auch während meiner mehrmonatigen Asien-Reise habe ich ständig in die Kochtöpfe geschaut und in manch einer Straßenküche besser gegessen als im Restaurant. Dort habe ich gelernt, wie man aus einfachsten Zutaten leckere Gerichte zaubern kann.Die Erfahrungen, die ich während dieser „Lehrjahre“ gesammelt habe, gebe ich heute in meiner eigenen Kochschule „Peter’s Kochwelt“ weiter. Neben Kochseminaren, also klassischen Kochkursen, brenne ich für Kochevents und komme auch zu Ihrer Küchenparty zu Ihnen nach Hause.

henrik schellhoss

Culinary Expert

Kreativer Kopf beschreibt es treffend.

Jonas Bak

Executive chef

Long experience within brands like Hilton, Marriott, Scandic and Nordic choice hotels in UK, Denmark and Norway at large 5 and 4 star properties as Executive chef.

Alex Mayer

Executive Chef and Culinary Director

International Executive Chef with 20+ years experience.

Mohaad Naheed

President chef association of Maharashtra

Ben Mariner

Head Pastry Chef

Ben Mariner is the owner and plated desserts coach at The Online Pastry School.&nbsp;His Career started at age 13 working at a number of restaurants and boutique hotels in Dorset before earning a full scholarship with The Royal Academy of Culinary arts at just age 16.<br><span><br>After training with the Royal Academy he was sent to one of London’s iconic five star Hotels, The Goring. It was here that Ben’s career started to take shape. After five years at the hotel he progressed to Pastry Chef de&nbsp;Partie, along the way taking part in the preparations for the wedding of the Duke and Duchess of Cambridge in 2011. This was followed by the honour of cooking for HRH Queen Elizabeth and members of numerous royal families from all corners of the world. <br><br>The icing on the cake came in 2013 when the restaurant won its first ever Michelin star since its opening in 1910.</span>After leaving the Goring in December 2015, Ben travelled to Melbourne, Australia to take on the role of research and development chef for celebrity chef and Master chef Australia judge, Darren Purchase.During his time in Melbourne, Ben produced cakes and patisserie for the Melbourne based pastry shop as well as the products used for the opening titles of Master chef Australia, the VIP lounge at Formula One grand prix, the Australian open and the Melbourne cup.<br><span><br>Two years later Ben was head hunted for a return to London, now working part time as head pastry chef and developer to a famous Multi Billionaire and their Executives, whilst running the Online Pastry School with help from a fantastic team of six (https://www.becomeapastrychef.co.uk/onlinecourses/)</span>

Tina Faßhauer

Köchin auf Retreats und Workations

Jorge Josse

Chef Tournant - Rutz Restaurant

Emilia Eppensteiner

Köchin

Ich freue mich immer über neue Möglichkeiten meine Freude zur Küche zu präsentieren und Kunden glücklich zu machen&nbsp;

Michael Kreiling

Executive Chef & Culinary Master

I am an outgoing person, hard working, well organized, very reliable and consistent. I am always true to my word. Friends and colleagues appreciate my ambition and my professionalism. My Employees as well as my employers tell me that my passion and motivation for my job is always apparent. I am a team player, striving to assist others when it is called upon me as well as taking a leading role if needed.&nbsp; Creativity and originality are characteristics that I value in myself as much as I do my professionalism.

Rafał Wójcik

Executive Chef

Gdy poczujesz, zobaczysz i spróbujesz moich dań - zrozumiesz dlaczego jestem kucharzem.

David Schwarz

Mietkoch / Küchenchef / Eventmanager

Chef jeevan Singh bisht

Chef de partie

Cunaliry Deployment chef

Gerogelato Heladeria

Heladería artesanal en Valencia

Somos una&nbsp;&nbsp;empresa especializada en maquinaria y cursos profesionales y artesanales de helados que cuenta con más de 25 años de experiencia dentro del sector de la heladería profesional y artesana.&nbsp;<br>

Gabriele Cei

Aiuto cuoco/Pasticciere

Nicat Babayev

Executive chef

&nbsp;Nicat Babayev was born in Azerbaijan in 1992 and started to art at the age of 20.At age 20, he attended Gabala Tourism and Hotel Business Vocational Training Center and then gained valuable experience working at several reputable hotels.I am a member of the National Culinary Association since 2015. There are gold, silver, bronze and many diplomas in the culinary area.

Lorenzo Mario Valtorta

Chef de Partie

<span>Chef de Partie con una gran habilidad para gestionar trabajos de alto volumen y que requieran un ritmo rápido. Responsable, organizado, con gran capacidad para trabajar en equipo y siempre atento a las peticiones de mis supervisores y clientes.<br><br>Mi objetivo es seguir adquiriendo experiencias de alto nivel internacionalmente que me permitan profundizar y adquirir distintas y novedosas técnicas culinarias. Experiencias, que me ayuden a crecer profesionalmente y me permitan seguir desarrollando mis capacidades y habilidades</span>&nbsp;

Iván Durán Miguel

Cocinero

Empecé a trabajar como cocinero por casualidad, entonces fue cuando descubrí en la cocina mi pasión. He tenido mi propio restaurante italiano en Vietnam y trabajado en varios restaurantes gastronómicos de cierto nivel. He cursado dos certificados de cocina española en la escuela de alta gastronomía Le Cordon Bleu Madrid. Me siento muy a gusto realizando cocina española, italiana y mediterránea, aunque también me gusta hacer cierta fusión con la cocina asiática.

Pietro Viola

Chef

Di origine siciliano nasce a Palermo classe 71.Inizia la sua carriera presso alberghi e ristoranti nelle zone limitrofe.Diplomatosi alla scuola alberghiera Borsellino di Palermo,inizia la sua formazione professionale presso strutture alberghiere e ristorative in giro per l’Italia e a tratti all’estero.Tra le innumerevoli esperienze lavorative per citarne qualcuna&nbsp; (Excelsior Monaco di Baviera,Parigi ristorante “La romantica” e altri alberghi di categoria superiore.)Vanta di numerosi riconoscimenti nazionali e internazionali(Olimpiadi di cucina,internazionali d’italia,artistica,Rimini),ma il ritorno nella sua terra, attratto dai sapori,odori ma sopratutto dalla materia prima siciliana è imminente.Infatti approda all’hotel Principe di Villafranca presso il ristorante il firriato dove sarà menzionato nelle guide dei ristoranti ottenendo ottimi risultati.Oggi lo chef Pietro Viola insegna presso l’ipseoa di Carini ed è Chef consultant presso l’hotel Magaggiari.

luciana parodi

CUCINA, PASTICCERIA, PRIVATE CHEF

<br><b>CAPACITA' ORGANIZZATIVE, AMORE PER LA CUCINA, manualità, disciplina, creatività, spirito d'iniziativa, ambizione, curiosità, aggiornamento,</b><u><b></b></u>

Manal Ashraf

Executive Chef

<div> I'm an ambitious self-motivated Executive Chef, very flexible in regard to any working environments, or as a private human being very open –minded and focused, adaptable to both societies, and company expectations. I always work hard to achieve the goals and targets I set myself, and always do my very best to achieve every single deadline requested my manager. I believe I’m an Excellent problem solver, and extremely reliable, a good motivator and trainer, with good mood, spirit, always calm, fair and understandable. I had many opportunities in the current and past assignments to lead the entire F&amp;B operations with tangible and successful results for long period of time by training, developing marketing strategy, Food &amp; Beverage controls, planning new menu-development, work safety, health and hygiene control, talent shire, maintain consistent food quality and service Standards. </div> <br>

Christian Cárdello

Cocinero

La cocina es mi pasión y me gusta conocer la gastronomía de diferentes Culturas. saber de gastronomía es conocer la cultura, hábitos, historia y tradiciones de un país.

Simon Lynch

Executive Chef of EL Cerdo

A British Chef in Hong Kong cooking Spanish Food.&nbsp;<br><br>I have been in kitchens since I was 16. Starting in my home town of Torquay, Devon England, Doing stints&nbsp;in the USA, Cruise ships back in to the UK and in Hong Kong since 2011. &nbsp;<br><br>I took over&nbsp;El Cerdo &nbsp;in the local area of Tsuen Wan in 2016, before opening our Wan Chai branch in 2017.

Nemanja Ljubisavljevic

Chef de Partie

I am ambitious chef and looking for my better position. I eager to learn new things and upgrade old ones. Can lead when given opportunity to do so and to create excellent communication. I give advice on work to colleagues and help them understand the given task. Interested in international, traditional and modern cuisine, also doing nutrition plan as clinic and in sport. Take care about food waste, at the end, this major problem in my industry, in Hospitality. Always respect time and am I punctual. In my free time I play different kinds of sports, love karaoke and dancing.

Marketa Schellenberg

Anwendungsberaterin PALUX AG

Ich bin seit 25 Jahren eine Köchin, ich bin neugierig auf neue Geschmäcker, neue Länder, neue Leute und habe Spaß am Reisen. Ich mag keine Routine, deswegen habe ich im Leben oft berufliche Veränderungen angestrebt. Wichtig war mir dabei immer die Anständigkeit- in dem Umgang mit Mensch, Tier und Natur. Nur so kann die Kochkunst erfreuen und die Zukunft bedeuten.<br>Ich habe eine Gabe die Kollegen zu motivieren und so ist es natürlich, dass ich mich als Schulungsköchin für die Umweltthemen einsetze. Wer sonst, wenn nicht wir? Wann sonst, wenn nicht jetzt?