Spain
I am a senior culinary and food & beverage professional with a lifelong dedication to the métiers de bouche, shaped by international training and decades of hands-on experience. Originally trained in Switzerland, I have built my career at the intersection of craftsmanship, operational execution, and product development. Over 26 years, I owned and led a renowned pastry business in Seville, developing high-quality products and a loyal clientele, while managing day-to-day operations, teams, and production processes. My approach combines structured thinking with a deep respect for tradition, quality, and efficiency. I am particularly strong in environments where clear standards, consistency, and economic awareness are essential. In recent years, I have also developed a growing interest in how culinary knowledge can be communicated, applied and shared in practical contexts, particularly in interaction with customers and diverse audiences. After many years as an entrepreneur, I am now looking to reintegrate into a structured, high-level environment—ideally within Switzerland or an international setting—where I can contribute my experience, reliability, and long-term commitment. I am open to operational, supportive, or transitional roles that allow me to integrate into an organisation and grow within it. Fluent in German, English, French, and Spanish. As a German national, I hold EU citizenship and am available for relocation to Switzerland.
Active member of an established production team within a high-quality pastry environment. · Contribute to defined operational workflows and quality standards · Work within structured leadership frameworks and coordinated production planning
Coto Los Cerrillares – Private Rural Hospitality & Investment Project - Operational leadership and strategic concept development within hospitality ventures. - Developed French cuisine franchise concept (“La Maison du Canard”) - Designed scalable central production kitchen model - Built advanced Excel-based financial models (investment planning, cost structure, revenue scenarios) - Advised on facility acquisition and operational planning - Conducted and moderated private cooking sessions for international participants - Explained culinary techniques in a structured and accessible way
Founder and Managing Director of a pastry business with full operational and financial responsibility (approx. €250,000 annual turnover). · Led a team of up to 5 employees and international trainees · Managed budgeting, pricing strategy and margin control · Implemented HACCP and ensured regulatory compliance · Diversified revenue model following the 2009 financial crisis · Optimised workflows and production processes · Regular interaction with customers and development of tailored products based on individual expectations
Full responsibility for kitchen operations in an à la carte restaurant with event catering. · Led a 3-person kitchen team · Developed menus with operational cost awareness · Coordinated catering for external events, including weddings
Head Chef within a 260-room hotel environment, overseeing both à la carte and banquet operations. · Led kitchen team (3 chefs + steward) · Ensured operational efficiency within structured hotel procedures · Introduced early Excel-based technical recipe documentation, improving cost control and operational consistency across two hotel properties.