Christoph Siebentritt

M/Y Project Moralis - 125m private Superyacht - 45 guests / 71 crew In charge of hands on supervising 9 chefs and 2 galley hands on a 24/7 a la carte, buffet and special offers operation. Stock rotation, clean downs and deep cleanings accordingly to HACCP standards and protocol, cooking with fresh ingredients from scratch for guests and crew. Special food requests of international cuisines and special dinners as well as allergies and low carb & keto requests.

- Chef de Cuisine, Main Galley - 6* cruise line operation - supervision and in charge of overall production, crew galley, butcher shop, bakery & main dining room - open sitting main dining room a la carte service (480 pax) for breakfast, lunch, dinner & functions - fine dining vintage room with top class wines for up to 12 pax - leading an intercultural team - food cost - USPH

-In charge of implementation of health and hygiene regulations accordingly to HACCP and company standards - leading and monitoring 12 crew members - organization and improvement of performance by motivation and leading in hands on operation - monitoring of company standards - in charge of food cost - in charge of complete food order and calculation - 5* star service - Fine Dining / Buffet / A La Carte / 24 hours Room Service / Bistro

Opening AIDAprima

During the time traveling I was gathering experience at some of the following restaurants in Australia. Marque, Sydney, Chef Mark Best Pie Modern at The Four Seasons, Sydney, Chef Mark Best Tetsuya`s, Sydney, Chef, Tetsuya Wakuda Momofuku Seiobo at The Star Hotel & Casino, Sydney, Chef David Chang

Private dinner for customer - up to 15 pax - from 3 - 8 course menue with or without wine -> menue and wine is individual to every each private dinner -> meeting about low class until high class, cuisine, courses, allergy, intolerance, vegan, vegetarian of guests - cooked menue in the owners kitchen with their tools - went for buying the ingredients with the customer - customer can be involved for plating dishes if wanted Hotels, restaurants, caterings, openings, kitchen-partys

Gut Lärchenhof - Golf Club by Jack Nicklaus Sven Messerschmidt French / Asian influence Cuisine 1* Star Guide Michelin 18 Points Gault Millau Restaurant La Societe Dominic Jeske French Cuisine 1* Star Guide Michelin 16 Points Gault Millau - Worked in both restaurants as Sous Chef - In charge of check out hygiene, propper storing and cleaning on the standards of HACCP

Training at Patisserie at the fine dining restaurant "Schwarzwaldstube" Harald Wohlfahrt / Pierre Lingelser French cuisine 3*** Michelin 19,5 Points Gault Millau Relais & Chateaux

Ottmar Schlegel Mediterranian / French cuisine 5* Luxury Hotel 5* Swiss Hotel Deluxe 17 Points Gault Millau Relais & Chateaux Group Summer Season Worked at the sections of -> Saucier

Michel Roux Jr. French cuisine 2** Michelin Restaurant Relais & Chateaux Group Woked at the sections of -> Canape & Amuse Bouche -> Cold Starters -> Entremetier -> Pastry

Jason Atherton French / Asian Cuisine 1* Michelin Worked at the section of -> cold starter

Ted Espiritu Asian - French fussion cuisine 14 points in Gault Millau Show kitchen Worked at the sections of -> Tandoori & Wok -> Saucier -> Entremetier -> Cold & Hot Starters -> Sushi -> Pastry

Heinz Reitbauer Austrian Cuisine 2** Michelin Restaurant Relais & Chateaux Worked at the sections of -> Canape & Amuse Bouche -> Entremetier

Apprentice cook