T O R S T E N S C H U B E R T
PERSONAL INFORMATION:
Date of Birth: October 8, 1966
Citizenship: German
Marital Status: Married
OVERVIEW:
Energetic and seasoned Executive Chef with strong combination of culinary experience
and management skills coupled with award-winning menu preparation background.
I possess superior leadership, coaching and team-building skills which are compatible to operating
in high-pressure environments, and most of all a passion for food, wine, spirits and providing
first-class service, being committed to creating a memorable dining experience for all guests.
EXPERTISE:
• Award Winning Menu Creation
• Fine Dining / a la Carte / Banquet Service
• Multi-Outlet / High-Volume Operations
• Quality Control
• Staff Training / Development
• Safety & Sanitation
• Guest Relations
EDUCATION:
Cornell University / eCornell - Degree Awarded: Master Certificate in Foodservice Management
November 2008 – February 2009
Professional School Bonn, Germany - Degree Awarded: Certified Master Chef
October 1993 – January 1994
Professional School Neuwied, Germany - Degree Awarded: Train the Trainer
February 1989 – April 1989
Professional School Bad Neuenahr, Germany
1983 – 1986
PROFESSIONAL EXPERIENCE:
The Empire Hotel & Country Club – Brunei Darussalam
Executive Chef
October 2009 – September 2012
Responsible for kitchen and stewarding team, consisting of 170 employees.
Overseeing 6 Restaurants, 24 hours room service, all banquets and outside catering events
for up to 2000 people in addition to cater for an international hospital and school.
Create new menus for outlets and seasonal and special promotions,
while establishing and maintaining a high quality and cost effectiveness in all areas of F&B.
In charge of staff training and development, with exceptional results.
Opening a "Deli" from concept to operation with ongoing success
and involved in the pre-opening plans of a new outlet and the re-design of two existing restaurants.
Banyan Tree Vabbinfaru – North Male Atoll – Republic of Maldives
Executive Chef
January 2008 – September 2009
Totally responsible for Banyan Trees 3 Maldives properties F&B operations including the servicing
of their luxury yacht. Instigated new upscale menu's, which has surpassed guest expectations.
Introduced hands on training for the multicultural kitchen teams, with amazing outcomes both in the
skill factor, production levels and the teams motivation and morale.
Headed up the teams to introduce new quality control systems both for purchasing overseas,
re-assessed all specifications of products, which has ensured Banyan Tree Resorts in the
Maldives are serving top line products to its guests, whilst staying within budgetary constraints.
The Samaya / Santika Hotels – Bali – Indonesia
Corporate Executive Chef and Director of Food & Beverage
October 2002 – December 2007
Member and culinary leader of the pre-opening team for The Samaya, and subsequently
of other new Santika Hotel openings.
Totally responsible for all menu development, marketing and training for Breeze restaurant
which over the last 15 months has taken three awards, and has received international recognition.
During my tenure The Samaya has undergone a makeover and kitchen / restaurant refit,
which has brought it to the highest level and able to compete with the best.
Introduced fine dining to the group, successfully and exposed the value in terms of return
and a superior business model.
Introduced a wide wine selection, and received the coveted award of excellence
from Wine Spectator, USA 2007.
Kitchen and Restaurant Consultant – Bali – Indonesia
September 2001 – September 2002 • Puri Wulandari (Member of Small Luxury Hotels of the World)
• Undertook several other consultancy assignments
Spago Restaurant & Bar – Bali – Indonesia
Executive Chef / Part Owner
June 1999 – August 2001
Hotel Sahid Jaya – Jakarta – Indonesia
Executive Chef
June 1997 – May 1999
Renaissance Prague Hotel – Prague – Czech Republic
Executive Chef
March 1996 – March 1997
Renaissance Prague Hotel – Prague – Czech Republic
Executive Sous Chef
February 1995 – February 1996
Renaissance Cologne Hotel – Cologne – Germany
Chef Tournant
December 1993 – January 1995
Dolder Grand Hotel – Zürich – Switzerland
Chef Tournant
March 1992 – August 1993
Gästehaus Petersberg (German Government Guest House) – Königswinter – Germany
Chef Gardemanger
June 1990 – February 1992
Restaurant Le Marron (1* Michelin Restaurant) – Bonn – Germany
Chef Gardemanger
January 1990 – May 1990
Hotel Vier Jahreszeiten / Kempinski – Munich – Germany
Demi Chef Entremetier
April 1989 – September 1989
Officers School of the German Air-Force – Fürstenfeldbruck – Germany
Military Service, Cook / Shift Leader
January 1988 – March 1989
Hotel Vier Jahreszeiten / Kempinski – Munich – Germany
Commis de Cuisine
July 1986 – December 1987
Steigenberger Hotel – Bad Neuenahr – Germany
Apprenticeship
September 1983 – June 1986
AWARDS:
• Best Restaurant in Bali 2006 by "balieats.com"
• Indonesia Best Restaurants Award 2006 and 2007 by "Indonesian Tatler" and "American Express"
• Award of Excellence 2007 by "Wine Spectator – USA"
LANGUAGES:
• German: Native Language
• English: Active and fluent in speaking and writing
• Indonesian: Advanced knowledge in speaking and writing
• French: Advanced knowledge in speaking and writing /
Linguistic stay in Paris: October 1989 – November 1989
REFERENCES:
Ray Clark CHA. FIH. CHP. Cert. Ed.
General Manager
The Samaya – Bali
Phone: (+62 361) 731149
Mobile: (+62 812) 3895855
ray@thesamayabali.com
Panchaud Francois Regis
General Manager
The Financial Club – Jakarta
Phone: (+62 21) 2505090
Mobile: (+62 816) 1661959
manager@financialclub.co.id
Desmond Acheson
General Manager The Empire Hotel & Country Club - Brunei
Phone: (+673) 2418888
Mobile: (+673) 8775013 desmond.acheson@theempirehotel.com