Alexander Bunnemann

Helping to build up a gastronomy start-up in Tokyo Japan, where we serve German "Imbiss" Food with a twist. My responsibilities are menu creation, development and testing, stream lining processes, as well as consulting the two founders in gastronomy specifics, as kitchen design, etc. As soon as the restaurant opened, I also done the staff training. It was a project based job to set a base for the first restaurant.

In a very insightful season, I was given the opportunity to manage the self-service mountain restaurant "Elmauer Alm" of the 5*S Leading Hotel Schloss Elmau. In that position I was responsible for the entire restaurant, even the kitchen. I had to train new staff, both in kitchen and service, I was responsible for HACCP, and had to cope with unusual situations (loss of water and/or electricity, when the restaurant is full). Overall it was a great experience, and a year, in which I could learn a lot.

In a very insightful season, I was given the opportunity to manage the self-service mountain restaurant "Elmauer Alm" of the 5*S Leading Hotel Schloss Elmau. In that position I was responsible for the entire restaurant, even the kitchen. I had to train new staff, both in kitchen and service, I was responsible for HACCP, and had to cope with unusual situations (loss of water and/or electricity, when the restaurant is full). Overall it was a great experience, and a year, in which I could learn a lot.

As a part of my master's program at the UNISG, I am currently doing an internship at the delicatessen wholesaler Rungis Express in Meckenheim, near Bonn. In this internship, I am being introduced to the buying and the sales department, as well as to the warehouse. My responsibilities are in searching for new products, doing quality checks of incomming products as well as new products, and assisting the sales team.

I had the unique opportunity to be the first intern at the start-up Food Concepts Holding, which lead the restaurant chain LaBaracca, a casual fine dining restaurant chain. During my time there I was given insights to the restaurant management, given my own projects, as well as insights to the operations. I joined all the meetings and hence was able to get a good overview about the different responsibilities of restaurant management. Additionally, I helped organising the opening of two new restaurants.

Organising whole transports of LCL/FCL freights from the organisation of vessel space, and precarriages to customs clearance

Doing an intership as part of my bachelor's programm, I am acting as the link between the creative team and the clients in one of the world's leading B2B integrated marketing agencies. My responsibilities are international market research, project management, briefing the creative team, as well as working creatively myself.

The place where I found my love for marketing. During that time I was assisting brand managers of the different formats in the documentary and series sections. There, my responsibilies were writing trailers, doing market analyses, and assisting in selling advertising space. Furthermore, I was leading and executing projects in employee marketing, promoting ProSieben products by innovative marketing such as special menus in the canteen.

Finding new packaging, maintaining the website, find and try out new potential products

Sitting in the "bread basked" of the nation, I am enjoying intense culinary classes led by very skilled chefs. It also includes an internship, which I am doing at Naschmarkt in Campbell, CA, an Austrian Fine Dining restaurant. This builds up on my time at Schloss Elmau.

All subjects that touch food, from chemistry to politics and from sensory analysis to food writing and photography. Graduated with a Cum Laude

Marketing and Management related programms, Included an exchange year in Hong Kong (CityU) Graduated with a 2.1