1977 he joined the then famous Royal Viking Line, cruising the seven seas around the globe for the next four years, followed by a stint with the prestigious Peninsula Group in Hong Kong, experiencing the diversified cultures and cooking styles of China and the pacific rim.
1983 he went on to the Middle East, to live and learn the various Arabic , Indian and Pakistani foods and the ancient cooking methods, working for Gulf Air Hotels in Bahrain and Abu Dhabi Airline Catering for the next three years.
1985 he returned to Germany to the Steigenberger academy in Bad Reichenhall to participate and proof himself, achieving the prestigious Kuechenmeister Brief,
a.k.a. Master in Culinary Art certification.
Soon he was approached by Norwegian Cruise Line to join them and he accepted the position of Executive Chef on the prestigious SS Norway ( formerly SS France), by then the only mega-size cruise ship afloat and his biggest and most rewarding professional challenge yet. It was here where he had the opportunity to work side by side with culinary stars like Pierre Troigros, Roger Verge, Michel Trama and some 30 of the most famous French chef's promoting their specialties in remembrance of the great ocean liner
SS France. Eventually he worked on the new
MS Seaward and was then promoted to
Food & Beverage Manager.
Then he went to Disney World, accepted the culinary assignment at the EPCOT theme park where he worked for a couple of years.
Yearning for another challenge, he decided to join Star Cruises in Singapore, developing a new concept of cruising for the Asian market, introducing several new cruise ships in the region extremely successful.
To plan, develop and implement the food & beverage concept onboard the Disney Magic, aiming to set new standards for the industry was a new and huge challenge to take on and brought him back to the Magical Cruise Company. Peter enjoys working in the hospitality industry, dealing with a lot of interesting people, providing innovative food while fusing cooking ingredients and methods to the best quality available with a friendly service focused on detail.
Cancun was his next destination, where he joined the well renowned company of Palace Resorts as an Area Executive Chef and co-designed, planed and opened a mega resort and theme park at the Riviera Maya.
In 1999 Peter joined Gaylord Opryland Resort as executive banquet chef, a position he held until 2004 when his team was awarded the M&C Gold Elite Platter Award.
Later the same year he was promoted to executive chef for the entire resort and in this role, he also coached the Opryland Culinary Apprenticeship Program .
He catered to royal families, presidents and governments, to dignitaries and athletes as well as entertainers and was featured in various TV shows in Germany as well as the US. Traveling during his vacations throughout Asia, Europe and the Americas, he frequently returns to destinations such as the vineyards of Napa and Sonoma in California to Florida and Mexico.
In 2006 he relocated with his family, wife Aime, son Daniel and daughter Anna Claudia, to Milwaukee and joined Potawatomi Bingo Casino which is currently undergoing a $ 240 million expansion.
In the spring of 2007 with the construction underway he founded the PBC Culinary Academy which by now offers 12 basic culinary courses and is designed to fill the departments training needs as well as improve retention and provide essential training for the new concepts at the casino.
Christmas 2007
ACF Milwaukee Chapter
ACF Nashville Chapter
ACF Christmas Reception 2005
Opryland Culinary Institute
German Chefs Association
Hospitality Consulting
My Newsletter
My Blog
My other Blog
WACS 2000
September 2005
August 2003