Head Chef
CurrentMy employment began in final stages of the Shipyard period, where I helped in the completion of the galley and have the vessel fully provisioned. The vessel has a crew of 35 and accommodates 14 guests. Cruising destinations were Caribbean, Mediterranean, Baltic and South America. The cuisine is Modern European and Asian fusion, with classical German menus. I also worked at the owners Michelin Star Restaurants and bakeries in the off season.