Chef´s Academy

Drawing on nearly 30 years of experience in haute cuisine and the inspiration gained on my travels around the globe, I have become a highly regarded and sought-after consultant for restaurants, hotels and industry.

Whether giving keynote speeches at food symposiums, developing new catering concepts or advising food corporations in search of change – I will gladly assist you with outstanding competence, precise expertise and an excellent network.


Since November 2019, I have been supporting the Majesty (MeiXangDi) restaurant at the Marriott Hotel in Kaohsiung in southern Taiwan as a consultant. The 750-bed hotel, which opened at the end of 2020, has a diverse food and beverage offering as well as the fine dining restaurant Majesty. From the beginning, I had the opportunity to contribute my experience and knowledge to the planning of the restaurant and kitchen. Early and frequent conversations with the hotel’s director, Joe Tsang, resulted in the success of the collaboration today. Through my worldwide network, I have been able to attract a world-class chef to the restaurant. Xavier Yeung (34) has excellent experience from his native Hong Kong. He gained his experience in the 3 Michelin star restaurant “Robuchon au Dôme” and in the 2 star restaurant “Amber” of Richard Ekkebus. Today Xavier manages the restaurant and kitchen with a steady hand and in close consultation with me. Several weekly online meetings are no problem despite the time difference and bring immediate success. 

After nine months of operation, Majesty is a “one to watch” in Taiwan and attracts guests from all over the country. Although a Michelin star is not in sight (Michelin only focuses on the cities of Taipei and Taichung in Taiwan), the restaurant has achieved the greatest attention from journalists and gourmets within a short period of time. These are full of praise. During my regular visits (despite a 14-day quarantine due to Corona), the joint gala evenings and accompanying lunches and dinners with Xavier and me are a real highlight. The series of events in early October 2021 attracted 450 enthusiastic guests in 5 days. Today, we are motivated to continue on this path and at the same time grateful for what we have achieved. Our joint planning has brought lasting success.


Let us also realize your plans together!

References (selection):
Givaudan, Amsterdam | PÖDOR Oil, Budapest | Nutricia, Danone GmbH, Germamy | Klinikum Osnabrück, Germany | Testimonial WARENDORF – die Küche, Germany | Heristo AG, Bad Rothenfelde, Germany | Foodist GmbH, Hamburg, Germany | Helios AG Germany | Marriott Hotel Kaoshiung, Taiwan | Difference Coffee, London | LSG Skychefs worlwide


Keynote speaker (selection):
World Dysphagia World Summit, Wien, Austria | University of Hospitality Quito, Ecuador | Gastronoma, Valencia, Spain | Gastromasa, Istanbul, Turkey | Gastroantep, Gaziantep, Turkey | ChefsRevelution, Zwolle, Netherlands | Chefsache, Düsseldorf, Germany


Are you keen to meet the ever-increasing demands of your guests with regard to cuisine and service? To stand out from your competitors? To get fresh inspiration and motivation for your team and yourself? To optimise processes and transform your team into a powerful entity?

To plan well-coordinated marketing activities? Are you on the look-out for talented staff? Looking for new input in designing your menu or in creating or adapting new or existing recipes?

I am willing and able to help wherever needed.


Do you have a special, high-quality product? Are you planning to open a restaurant, or still waiting for success? With my experience and reputation, I can give your product a personal touch or bring attention to your restaurant.

I can identify new uses for your product, or develop carefully crafted recipes as an added value. Are you a food start-up lacking contacts or that crucial input from outside to refine your product? Just let me know!


Even if things are going well, there is always room for improvement, simplification or a change. Perhaps you have reliable, seamless structures, but you still have the feeling that your business is in a rut? Then now is the time to consider a makeover.

Even Paul Bocuse knew that: “the cuisine only accounts for 20% of a restaurant’s success. What’s most important is the atmosphere and the head chef’s approach. The great restaurant is a theatre.” I am able not only to show you this, but also to implement it for you.