Vienna, Vienna, Austria
My background sits at the intersection of business, culinary arts, and systems thinking, a combination that shapes how I approach every operational challenge. Over 20 years, I have built my career around one question: how do you take a concept that works in one place and make it work consistently across ten? That path took me through international brand expansion across the UK and Southern Europe, into kitchen efficiency consulting, and eventually into group-level F&B leadership across a European hotel portfolio. What drives my work is the space between strategy and execution. I specialize in translating group standards into daily operational reality, through structured training, cost control systems, and people development that actually sticks on the floor. Currently serving as Group F&B & People Development Manager at Falkensteiner Michaeler Tourism Group, partnering with culinary and quality leadership to raise standards across the European portfolio.
Working directly with the Culinary, F&B, and Quality Directors to bring group-wide standards to life across the European portfolio. The focus is practical: getting corporate strategy to actually work at outlet level, through on-site training, inventory discipline, and smarter purchasing. Also responsible for auditing F&B outputs to keep quality consistent across properties.
This role became the testing ground for everything I now apply at group level. Took over a complex F&B department during a difficult period and rebuilt it from the inside, stabilizing operations, reducing labor costs through better scheduling, and shifting a high-turnover team into one with real career progression. The department was recognized with the Kitchen Staff of the Year 2023 award. Menu engineering and procurement restructuring brought food costs in line without affecting guest satisfaction scores.
Brought in to stabilize kitchen operations during a transition phase. Restructured supplier relationships, cut costs across staffing and procurement to realign with budget, and redesigned workflows to protect output quality under resource pressure.
Built a private dining concept from zero, handling everything from menu development and logistics to client acquisition and P&L management. Designed tailored dining experiences for exclusive clients combining high-end culinary execution with complex off-site operations. Managed vendor relationships and pricing strategy to maintain strong margins throughout.
Applied a systems engineering lens to kitchen operations, diagnosing bottlenecks and redesigning workflows to increase throughput and reduce overhead. Revised menu structure to find the right balance between operational efficiency and product quality.