TORSTEN  SCHUBERT
 


Torsten embarked on his journey into the world of Fine Food & Hospitality with a sound foundation
of professional education studying at Professional School Bad Neuenahr - and completing his studies
at Professional School Bonn - Germany where he received his accolade of Certified Master Chef.

With an apprenticeship at the famous 5 star "Steigenberger Hotel Bad Neuenahr" in Germany,
followed with hand on kitchen experience with "Hotel Vier Jahreszeiten / Kempinski" in Munich.
With the travel bag, his kitchen tools in hand, he started to travel, learning from some of Europe's finest
Culinary Masters, from Paris - "Hotel Le Warwick" in their 2 star Michelin restaurant to Bonn where he worked
at the 1 star Michelin rated "Le Marron" restaurant followed by the German Government Guest House
"Gaestehaus Petersberg", the "Dolder Grand Hotel" in Zurich - Switzerland, a Leading Hotel of the World,
and assignments with "Renaissance Hotels" in Cologne - Germany and Prague - Czech Republic,
until arriving in Jakarta in 1997, spending 2 years with "Hotel Sahid Jaya".

His wealth of experience, travels and the urge to continue improving his food & wine knowledge
had come to benefit of "The Samaya" on Bali, where he developed their new restaurant "Breeze".
The menu, that Torsten had put together, was an interpretation of "Euro-American" cuisine.
After he headed up the culinary teams at Banyan Trees 3 Maldives properties including the servicing of their 
luxury yacht and surpassed guest expectations with serving top line products.

Currently he can be found toiling away in the kitchens at The Empire Hotel & Country Club in Brunei Darussalam,
developing his team of international chefs to a new standard of culinary art,
and equally he meets with his guests and diners to check and receive feedback on his food and menu's.