Oliver Steiert Email and Phone Number

In Germany from 1998 till 2020 I worked in 4 + 5 Star, fine dining Restaurant. I have done several new openings and managed teams from 6 to 45 employees. On an average , i reduced the food cost by 5 % , but my focus was very much on improving the all over conditions for the staff, keeping goal of improving the overall business results in mind. Business result are always and specially in the Gastronomie very much connected to the well being of the staff running the day to day business.

During my ten-year stay abroad, in Asia, Middle East and North Africa, i learned an incredible amount. I have grown steadily in my duties as a chef. In the large 5 * luxury hotels I was responsible for teams of 45 to 125 man staff. Responsible for so many employees, it was always very important for me to quickly and accurately assess and use the individual employees' skills and strengths. which has clearly turned out to be one of my biggest strengths.

My first years as a young chef, after my apprenticeship as a young cook, took me through famous Michelin Star restaurants, where I got a deep insight into the “Novelle Cuisine”. My chefs quickly realized that I am very talented and creative for this type of cooking.

My fundamental cooking knowledge and skills was formed in Hotel Thomahof Hinterzarten where I was trained in all sections of kitchen operation.  I spent extra hours learning secret recipes and special tricks  from our Kitchen Chef, from our Butcher and from our Pastry Chef.  Even during my days off, I offered my help when they prepare for special events so that I could learn by working with them. Here it has already clearly emerged "I love working"