Chef Marek Wildenhain

November 2016 – until now

Employer: Hotel Griechting und Badner Hof at Leukerbad

Position: Assistant of Managment

Responsible for the day to day running and management of Hotel Griechting **** and Badner Hof, as well Responsible for the new kitchen concept

June 2016 – Oktober 2016

Employer: Private Family at Munich, St. Moritz, Tegernsee,

Position: Private Chef

Responsible for the day to day running and management of the Family need’s… Shopping, Driving, Maintenance, …..

May 2016 – June 2016

Employer: Youth Hostel International

Position: Management of Youth Hostel Delémont Jura Swiss

Responsible for the day to day running and management of the Youth Hostel, Accounting, Check in/out, Kitchen as well Gardening and Maitenance.

November 2015 – April 2016

Employer: Hotel Griechting und Badner Hof at Leukerbad

Position: Assistant of Management

Responsible for the day to day running and management of Hotel Griechting **** and Badner Hof, as well Responsible for the new kitchen concept.

November 2014 – September 2015

Employer: Kulczyk Family Office St. Moritz

Position: House Manager & Butler

Responsible for the day to day running and management of Chesa Musi II, Villa Larix, KFO Zürich & 4811 Fisher Island Miami.

November 2011 – June 2014

Employer: Nira Alpina**** sup

www.niraalpina.ch

Position: Executive Chef

Responsible for the day to day running and management of 4 high quality restaurants within this luxury resort hotel. Awarded Best trend setter Restaurant in Graubünden(Magazine).

Stars Restaurant

Panaramic Restaurant offering the very best in International / World Cuisine

Open for breakfast & dinner –

Breakfast 160 covers (3 chefs & 1 Kp)

110 Covers Dinner (12 chefs & 2 Kps)

International / World Cuisine

Bistro Restaurant

Open for lunch serving simple healthy cuisine

Catering for up to 40 covers

Responsible for 1 chef & 1 KP.

The Bakery

Open from 8.00am to 17.30pm

Responsible for the supervison of 2 Bakers

40 cover & Bakery Shop

Tratoria Restaurant

Serving high quality traditional Italian Dishes.

Catering for up to 40 covers

Responsible for a brigde of 3 chef’s + 1 KP.

October 2007 – October 2011

Employer: Hotel Castell Zuoz****sup (13Pkt Gault Millau)

www.hotelcastell.ch

Position: Head Chef

May 2005 - September 2007

Employer: The Manor House Hotel Castle Combe UK (5 Red Stars 3 Rosettes 1* Michelin)

www.manorhouse.co.uk/EXCLUSIVE_HOTELS/the_hotel.aspx

Position: Senior Sous Chef Tournant

June 2004 - April 2005

Employer: Alpin Ressort Lenkerhof*****, 16 Pkt Gault Millau (Relais & Chateaux)

www.lenkerhof.ch/en/

Position: Sous Chef

November 2003 - April 2004

Employer: Restaurant Zum Schloss Falkenstein 18 Pkt Gault Millau, 1* Michelin

www.schloss-falkenstein.ch

Position: Head Chef

March 2003 – November 2003

Employer: Hotel Giardino***** 16 Pkt Gault Millau (Relais & Chateaux)

www.giardino.ch

Position: Chef Gardemanager

April 2001 – February 2003

Employer: Restaurante Girasol (2* Michelin / Les Grandes Tables du Monde)

Position: Junior Sous Chef (Relais & Chateaux)

Restaurant of the Year 2002 (Gourmet tour Sp)

May 1999- April 2001

Employer: Hotel Intercontinental Berlin***** 17 Pkt Gault Millau, 1* Michelin

www.hugos-restaurant.de

Position: Chef de Partie Tournant

Restaurant Zum Hugenotten

January 1999- April 1999

Employer: Hotel Palace Berlin ***** 18 Pkt Gault Millau, 1*Michelin

www.firstfloor.palace.de

Position: Demi Chef Entremetier

Restaurant First Floor

March 1998-November1998

Employer: Hotel Giardino***** 16 Pkt Gault Millau (Relais & Chateaux)

www.giardino.ch

Position: Commis de Cuisine Entremetier

January 1998- March 1998

Employer: Restaurant VAU Berlin 17 Pkt Gault Millau, 1*Michelin

www.vau-berlin.de

Position: Commis de Cuisine Gardemanger

October 1996-December 1997

Employer: Hilton Berlin ***** 15 Pkt Gault Millau

Restaurant La Coupole

Position: Commis de Cuisine