Trained in Europe Andreas has 45 Years experience in hospitality. He worked as Chef de Cuisine for 11 year and gained his experience in eight countries including establishments such as The Regent Hotel Sydney, The Hilton Hotel Sydney and London, Hotel Schweizerhof Berlin and Berne, Restaurant Operakallaren Stockholm, Sweden, Restaurant Maxim's Paris, France, The Peninsula Hotel Hong Kong, Hyatt Regency, Sydney, Meson Country House Hotel at lake Biwako, Kyoto, Japan, Ansett Airlines of Australia and Milton Park Country House Hotel, Bowral.
He was a Café /Restaurant owner for six years in Sydney, majored in Bachelor of Adult Education at the University of Technology and Science in Sydney and has been working as a full time Chef Lecturer for Le Cordon Bleu Culinary Arts Institute Sydney since 2002.
He opened the Professional Chef Catering business with his passion using the relationship between culture and food and his experience of culinary art to make an impact providing five-star food for functions and events in either customers homes or venues.
