Born into a family hotel and restaurant business in Austria, my culinary journey began with a culinary apprenticeship in my home country. Seeking to expand my horizons, I ventured to renowned 5-star establishments in Austria, Switzerland, France, Asia, South Africa, the Caribbean and the USA, honing my skills and immersing myself in diverse culinary traditions.

In 1998, I embarked on a remarkable career with Seabourn, starting as Executive Chef on board. The year 2000 marked a significant milestone when I joined Seabourn's Miami headquarters as Corporate Executive Chef. I quickly advanced in my career, taking on the roles of Manager Culinary Operations and then Director of Food & Beverage Operations.

During my time at the Miami office, I achieved several notable milestones. In 2002, I successfully implemented a culinary partnership with Chef Charlie Palmer of Restaurant Aureole NY for Seabourn Pride, Spirit and Legend. I also developed and created Seabourn's specialty restaurant, Restaurant 2, which introduced the first tasting menu concept at sea. This innovative concept was later expanded to Odyssey, Sojourn and Quest, now known as Thomas Keller Grill.

I was intimately involved in the construction and launch of Seabourn's Odyssey, Sojourn, Quest, Encore and Ovation. The experience gained during these ventures laid the foundation for my entrepreneurial spirit. So when Seabourn moved to Seattle in 2011, I jumped at the opportunity to start my own culinary consulting company.

Between 2011 and 2014, I embarked on various culinary projects both on land and at sea. I consulted on restaurant openings in Bangkok, Singapore, and Austria, while also working with Windstar and Viking cruise lines.

My strong bond and connection with Seabourn continued, leading to my return as a consultant chef in April 2014. Since then, I have been proud to represent Seabourn and lead the successful implementation of the Thomas Keller partnership project across the fleet. This included the introduction of the Thomas Keller Menu Cycle in the Main Dining Room, the acclaimed Thomas Keller Grill in the Specialty Restaurant, and the innovative Thomas Keller Ad Hoc Theme Menu concept in The Colonnade. I also conceived, developed and implemented two unique dining experiences - SUSHI, a Japanese sushi restaurant at Encore and Ovation, and EARTH & OCEAN @ the Patio, an al fresco restaurant featuring global cuisine inspired by my extensive travels.

The success of these alternative dining concepts is due to my extensive involvement in the overall concept, recipe development, training, uniform design, table settings, menu design, and even the carefully selected background music to ensure a cohesive and exceptional alternative dining experience.

If you're interested in learning more about my work with Seabourn and my television appearances, please see the press releases and links below:

Encore's Sushi Offering Mixes Culture and Top Prep 
Seabourn to debut New Culinary Experience in May
Seabourn Ovation to debut new alfresco dining experience
Bringing Extraordinary Home
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