Thomas Müller
Proud The Past , Prouder Of The Future . Nouvelle Tendance ,Gastromomie Moderne
Thomas MüllerThe Private ManPress and PublicationsPhotosMy CVCopy of Certificats and Diplomes


My CV

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MÜLLER                                                                                                 

THOMAS, HYUN OK                                                                                              

AGE 42

10 DECEMBER 1969

 

EXECUTIVE CHEF

 

** MICHELIN STARS CHEF RATED 
MAITRISE FEDERAL

CHEF DE CUISINE DIPLOME

EXECUTIVE PASTRY CHEF CONSULTING

 

SWISS NATIONALITY

 

RECENT PHOTOGRAPH ATTACHED

 

AVS-AI N° : 671.69.472.111

 

CONTACT: PRESENT MAILING ADDRESS:

                       THOMAS MÜLLER

                       

t_muller10@hotmail.com

muller@mullerthomas.com

Skype : mullert2

 

 LANGUAGES:

                           FRENCH FLUENTLY

                           GERMAN FLUENTLY

                           ENGLISH FLUENTLY

                           ITALIEN FAIR

                           RUSSIA FAIR
                           TAGALOS BASIC   

                           JAPANESE BASIC

                           ARABIC BASIC

 

APPRENTISHIP:

                                 HOTEL LA RESERVE                                                      

                                 1981 TO 1983

                                 FIVE STARS HOTEL

                                 85 ROOMS AND 17 SUITES 

                                 MEMBER OF THE LEADING HOTEL OF THE WORLD

                                 BELLEVUE/GENEVA / SWITZERLAND

                                 TWO STARS MICHELIN Restaurant La Closerie

                                 Executive chef Roger Lapierre MOF

                                 The Loti offers French cuisine .The Tse Fung offers Traditional cuisine.

                                 The Spa restaurant serves creative, light and balanced menus

                                 Lounge Bar , coffee shop

                                 Banquet facility for seatdown dinners up to 300 persons and standing cocktail up to

                                 500 persons

 

                                 HOTEL METROPOLE                                                     

                                 1983 TO 1984

                                 FIVE STARS HOTEL

                                 111 ROOMS AND 16 SUITES

                                 MEMBER OF SWISSHOTEL GROUP

                                 GENEVA / SWITZERLAND                               

                                 TWO STARS MICHELIN Restaurant Arlequin

                                  Executive chef Alain Jennin

                                  Brasserie Le Grand Quai coffee Shop

                                             7 conference and meeting rooms which can accommodate up to 160

                                             persons in conference or for seatdown dinners and 350 person for standing cocktails.

                                  

SCHOOL: C.P.I.A. KITCHEN TRAINING SCHOOL,1981 TO 1984, GENEVA / SWITZERLAND

                   HOTEL MANAGEMENT SCHOOL OF VIEUX BOIS,AVENUE DE LA PAIX 12

                   1985, 1202 GENEVA/SWITZERLAND

                  
                   DAVESOLO INTRNATIONAL SEMINAR OF BUILDING ATTITUDES FOR

                   BUSINESS,1990, PENANG / MALAYSIA

                 
                   BASIC FOOD HYGIENE,
2001, CHARTERED INSTITUTE OF HEALTH LONDON

                   
                   PASSAGE ISO 9000/1994  à ISO 9000/2000,
OPTIMUM MANAGEMENT BY

                   QUALITY ,2001, GENEVA

                   
                   H.A.C.C.P COURSE,
OPTIMUM MANAGEMENT BY QUALITY,2001, GENEVA

                   
                   SAFTY AND PROCEDURE IN THE JOB,
2005, GENEVA
                  
                   STAY REAL TRAINING  InterContinental Hotels Group IHG, TBILISI GEORGIA 2010
 

                   
                   IHG HOTEL OPENING TRAINING, TBILISI GEORGIA 2011 BY
                   ROB TIMMERMANS  

 

 

POINT OF HIRE:

ROSTOV ON DON / RUSSIA FEDERATION.

 

NOTICE OF AVAILABILITY: UPON AGREEMENT

 

AREA OF CONVENIENCE PREFERENCE: EVERYWHERE  

 

FIRST CHOICE: RUSSIA FEDERATION

 

CONSIDERING ALL OTHERS LOCATIONS

PREVIOUS TRACK:

(WITH EXPATRIAD STATUS)

THAILLAND / MALAYSIA / PEOPLE’S REPUBLIC OF CHINA / PHILIPPINES / U.S.A. / GREECE / JAPAN / TAIWAN R.O.C./ KINGDOM OF SAUDI ARABIA ./ RUSSIA FEDERATION MAROCCO / GEORGIA / INDIA

  

EXTRA CURRICULAR:

                                                

                                                VALID DRIVING LICENSE (CAR&MOTORBIKE)

                                                TYPING SPEED, 30 WORDS PER MINUTES

 

EXTRA CURRICULAR :

                                                 OPERATE OFFICE SYSTEM & PERSONEL COMPUTER

                                                 « CALCMENU », »CHEF TEC », »CHEF TOOL », 

                                                 « MS OFFICE 2007 ». OPERA AND FIDELIO

                                                

                                                 MEMBER OF CHAINE DES ROTISSEUR.

                                                 MEMBER OF PENANG HOTEL CHEF.

                                                 MEMBER OF ACADEMY NATIONAL DES CUISINIERS.

                                                 MEMBER OF INTERNATIONAL TOQUES BLANCHES.

                                                 MEMBER OF SWISS HOSPITALITY ASSOSIATION

                                                 MEMBER OF SWISS CULINARY ACADEMY EXPERTS

  

EXTRA PROFESSIONAL KNOWLEDGE:

QUALITY MANAGER ISO 9000 / 1994 AND ISO 9000 / 2000

AUDITOR HACCP

ICE CARVING.

MARGARINE AND BUTTER CARVING.

FRUITS AND VEGETABLES CARVING.

CHOCOLATE CARVING.

 

SPECIALITY: PACIFIC RIM (FUSION KITCHEN) .

                         FOOD SPECIALITY AROUND THE WORLD , CONTINENTAL & LOCAL

 

MEDAILLE D’OR DE LA GASTRONOMIE  PRIX REMI PAR L’ASSOCIATION FRANCAISE  PRESTIGE DES ARTS ET DE LA CULTURE. 24 SEPTEMBER 2002

SAME PRICE OF ALAIN DUCASSE  

 

Golden Medal of French Gastronomy Association of Art and Culture for my

 New Fusion Food

Same Price of Alain Ducasse

   

EMPLOYMENT HISTORY

EXECUTIVE CHEF TASK FORCE
APEC 2012  SUMMIT Asia - Pasific Economic Cooperation 2012 

22 PRESIDENTS AND DELEGATIONS

Hillary Clinton United States Secretary - President of Chilli - President of Peru - President of Vietnam - Premier Minister of Australia - President of Mexico - President Putin Russian Federation .....


30 August 2012 to 10 September 2012
Vladivostok - Russian Federation


EXECUTIVE CHEF
PARK KULTURI

GINZA PROJECT 

EXECUTIVE CHEF 

PRE OPENING AND OPENING
CHOU CHOU BAR
PAN ASIA CUISINE

Ginza project holding includes 106 restaurant and show-business projects in diferent formats and price seg­ments.

The company has been dealing with restaurant foun­dation and management since 2003. Te holding includes 59 concept restaurants in Moscow, saint-petersburg and new-York. flower boutique “Cvetochniy domik Ginza”, Domik Boutique Hotel. Besides, since 2005 the holding has been developing “Yaposha” middle price bracket project.

Currently the network consists of 40 sushi-cafes in Moscow and saint-petersburg. Also the holding includes the service of Mikhailovsky Teatre Vip reserve, Ginza project Cater­ing, Ginza prime, Ginza fitness and Ginza Design .

ROSTOV ON DON / RUSSIA FEDERATION
DECEMBER 2011 TO PRESENT

www.ginzaproject.ru


EXECUTIVE CORPORATE CHEF
SHAIREHOLDER  
URBAN PASTA
CENTRAL PRODUCTION KITCHEN
CHENNAI - INDIA
MAY 2011 TO NOVEMBER 2011

www.urbanpasta.org 

EXECUTIVE CHEF
TASK FORCE
IHG InterContinental Hotels Group
HOLIDAY INN HOTEL

 

FOUR - FIVE STARS HOTEL
PRE OPENING ,SOFT OPENING AND OPENING
UNDER STRICT FINANCIAL CONSTRAINTS

TBILISI , GEORGIA

252 ROOMS , 3 BANQUETS ROOMS ,4 OUTLETS

SEPTEMBER 2010 UNTIL MAY 2011

 
After 2 months' opening , positif GOP
After 3 months' opening , positif GOP x 12

4 food and beverage outlets, Restaurant Adjara, Biscuit Lounge Bar, 24/24 hours Room Service, Pool Garden,    5 conference and banquet rooms for seat down dinners up 200persons and standing Cocktail up 400 persons. Kitchen management: 1 Executive Sous-Chef, 2 Sous-Chef, 1 Executive Pastry Chef and 20 kitchen staff. 1 chef steward, 12 stewards .Food cost 29% and labour cost 22%.

Best Fine Dining Restaurant in Town.

 

www.hi-tbilisi.com

 

EXECUTIVE CHEF

SENIOR CONSULTING

RESTAURANTS GROUP

CASABLANCA MAROCCO

FEBUARY 2009  UNTIL OCTOBER 2010
 
In their Luxury and Splendid Restaurant Le 5 Casablanca  ,three extensive  Food and Beverage Outlets (  Sofa Bar, Asian Tapas and Sushi , Restaurant Fine Dining “Fifth”, VIP Room and during the summer time one wonderful and high Class Terrace). Including heavy banquets schedule, outside catering, facility site down dinner up to 400 pax and standing cocktail facilities up 700 Persons , Seven Days Open,30 cooks and 10 stewards

Food cost 32%, Labour cost 25%

Best Fine Dining Restaurant in Town

 
 www.restaurantle5.com

EXECUTIVE CHIEF

CONCORD CATERING LUXURY CATERING IN RUSSIA

8 RESTAURANTS ,2 SHIP'S AND CATERING FROM 10 TO 8000 PERSON

MOSCOW RUSSIA FEDERATION

JULY 2008 UNTIL JANUARY 2009

 

From a small private party, to a most refined banquet - we carry out services on any level.  "Concord" has been a leader of catering in Russia. Our motto is "New steps every day." Our banquet's locations include, not only the whole of Russia, but also Europe and Asia. The company "Concord" is not only the organization of the most refined banquets, weddings, cocktails, and many other celebrations, rent of Palaces and museums, but also elite restaurants of St. Petersburg - the restaurant-palace of Count Stroganov the "Russian Empire", the restaurant of haute cuisine "The Old Customs House", the restaurant-ship "New Island", the restaurant-party-house "Russian Kitch", the restaurant of Russian and Soviet cuisine "Na Zdorovie", restaurant "Cheval Blanc" and "River Palace" in Moscow.

Main Catering for Russia Goverment ,White House Moscou and Kremlin for President M.Putin and M.Medvedev .


www.concordcatering.com


SENIOR  PRE OPENING  CONSULTING

EXECUTIVE CHEF

RESTAURANT’S CLUB GALLERY AND CAFÉ GALLERY

PRE OPENING AND OPENING TEAM

CHEBOKSARY  RUSSIAN  FEDERATION

JULY 2007  UNTIL JUNE 2008

 

I was hire to the pre opening and opening ,The Gallery Club as Senior  Manager and Executive Chef, with 9 outlets food & beverages Coffee Shop, Fine dining signature restaurant “Fusion & Molecular food”, National and regional kitchen, Modern Italian concept, Lounge Bar, Japanese restaurant with 12 Tepanyaki tables and Sushi Bar, Pastry and Gourmet shop ,  3 VIP room's banquet facility site down dinner up to 500 persons and standing Cocktail up to 800 persons , including heavy Outside Catering Schedule up to 1000 persons ,with over 220 staff and 800 covers a Day.

As well I open  1 may 2008 , The Gallery Beach Café on Volga

25% food cost and 20% labour cost

 

http://gallery-club.ru/index1.php?act=viewfotoreport&id=1&start=20

 

http://gallery-club.ru/index1.php?act=kuchnia

www.gallery-club.ru

 

DIRECTOR AND EXECUTIVE ACADEMY CHIEF

ACADEMY INTERNATIONAL OF GASTRONOMY

PRE OPENING AND OPENING TEAM

MOSCOW RUSSIA FEDERATION

OCTOBER 2005 UNTIL JUNE 2007

 

Providing to the russian chefs, 30 weeks academic cours, culinary training, To receive an outstanding foodservice education, including lessons on culinary techniques, pastry, flavor strategies, wine studies, menu development, and culinary trends.

50 modules international cuisine and pastry cours ,each modules in 25 hours ,90% pratical and 10% theory .

With senior sponsor compagny "la marée" and DeBuyer .

 

Partnership with ENSP, Ecole Nationale Supérieure de la Pâtisserie Château de Montbarnier Yssingeaux , France.board of management and pedagogical composed , Mrs : Y.THURIES, ALAIN DUCASSE

The Institute Paul Bocuse , Château du Vivier , Ecully France

Frédéric BAU , Philippe Givre and David Capy MOF, Ecole du Grand Chocolat Valrhona, Tain l'Hermitage France

Jean François Devineau ,Ravifruit,Anneyron France

Michel Willaume, World Pastry Champion 2001 .Coupe du monde de la pâtisserie , Lyon France

 

SENIOR CONSULTING  : Company Malachite Ekaterinburg Russia  www.malachite.ru 

                                   Restaurant TBK Lounge  Novosibirsk http://www.palaisroyal.ru/?p=news&id=124&l=e 

                                   Restaurant New Café Novosibirsk

 

www.lamaree.ru

www.ecoledelapatisserie.com

www.institutpaulbocuse.com

www.valrhona.com 

www.ravifruit.com 

www.mwpastry.com

www.academy-mag.ru/photogallery/index06.html 

www.academy-mag.ru

 

CHIEF OPERATING OFFICER “ COO ” & EXECUTIVE CORPORATE CHIEF

ALTAWIL FOOD SERVICE

HEAD OFFICE YANBU AL-SINAIYAH / SAUDI ARABIA

YANBU AL-SINAIYAH / KINGDOM OF SAUDI ARABIA

TWENTY-THREE PROJECTS

OCTOBER 2002 UNTIL SEPTEMBER 2005

 

Altawil Food Services has been a rapidly growing part of Altawil Group. What has started with a catering services operation has developed through years of experience into a multi-activity support services provider.Our highly qualified staff have always been the key element in delivering a wide range of support services in world-class standards and with professionality.Services that we render to our clients vary in speciality and genere to include: Catering Services,Landscape & Security Services,Recreational Services ,Housekeeping & Laundry Services,Janitorial Services,Camp Operation & Maintenance.Altawil Catering Services are available to workforces on Jobsites, in Camps, in Staff Canteens and Cafeterias, in Hospitals, in Universities and other institutions. In business and to private customers with banqueting requirements.The standard catering package includes three meals a day, seven day per week. All menus are based on the specific needs on the clients. Menus are available for any nationality. They range from Western through Arab, Indian and Pakistani, Indonesian, Thai, Philipino and Korean to African cuisines, such as Sudanese and Kenyan. All foodstuffs used are of choice or Grade A quality.The operational team in the field – highly qualified cooks of different nationalities and well trained. Courteous serving staff – is supported by a skilled and experienced management team of both regional and head offices. Support services consist of procurement, domestic and international purchasing, culinary assistance in menu planning and presentation, development of specific food specifications, hygiene, sanitation and bacteriological control, kitchen planning and equipment, quality control and personnel training.In view of the extreme climatic conditions in this country, meticulous attention is paid to storage, stock control and stock rotation, ensuring ideal storage conditions for deep-frozen and cooled stocks as well as fresh produce.

 

www.altawil.com

 

EXECUTIVE CULINARY CHIEF CONSULTING FOR THE WARWICK

HOTEL WARWICK GENEVA

FOUR STARS HOTEL

167 ROOMS AND SUITES

WARWICK INTERNATIONAL

GENEVA / SWITZERLAND

PRE OPENING AND OPENING THE FUSION CUISINE

JUNE UNTIL SEPTEMBER 2002

 

5 food and beverage outlets,Restaurant Les Quatres Saisons,Téséo coffee shop, Inagiku", Japanese restaurant,Vivaldi Lounge bar ,8 conference and banquet rooms for seatdown dinners up 500 persons and stainding Cocktail up 1000 persons.Kitchen management :1 Executive Sous-Chef, 3 Chefs de Cuisine, 4 Sous-Chef ,1 Executive Pastry Chef and 15 kitchen staff and 400 to 600 covers a day,food cost 30% and labour cost 29%.

 

www.warwicckhotel.com

 

EXECUTIVE REGIONAL CHIEF AND KITCHENS DIRECTOR, WEST SWITZERLAND

HEAD OFFICE ZURICH / REGIONAL OFFICE GENEVA SWITZERLAND

EXECUTIVE CHIEF MÖVENPICK CENDRIER CENTRE GENEVA

THE MÖVENPICK RESTAURANTS

INTERNATIONAL GASTRONOMY COMPAGNY

REGIONAL RESTAURANTS WITH FOOD COST 29 % AVERAGE

Restaurants: Mövenpick Cendrier Centre, Fusterie, Yvorne Est , Yvorne Ouest , Marche Martigny  and Hotel : Mövenpick Hotel Geneva , Mövenpick Cadet Hotel Geneva and Mövenpick Hotel Lausanne for Movenpick Standards Recipes .

JUNE 2000 UNTIL JUNE 2002.

 

Restaurant Fusterie Four Operation Outlets (  Coffee Shop , Restaurant , “Baron “ Fine Dinning restaurant and during the summer time one wonderful and high Class Terrace).600 to 800 Covers a Day.Kitchen Management :1 Executive chef, 1 Executive Sous-Chef ,4 Chef de Cuisine and 4 Sous-Chef,1 Executive Pastry Sous-Chef.

Restaurant Yvorne West and Yvorne West each One F & B Outlets.300 to 400 Covers a Day.Kitchen Management:2 Chefs de Cuisines and 2 Sous-chef,1 Pastry Chef

 In their Luxury and Splendid Renew Restaurant Cendrier Centre speciality of Fusion Kitchen with Four extensive  Food and Beverage Outlets ( Coffee Shop ,Restaurant and Bar ),including Banquets Schedule ,Outside Catering  and Standing Cocktail facilities up 400 Persons.400 to 600 Covers a Day. Kitchen Management :1 Executive Sous-Chef, 4 Chefs de Cuisine,6 Junior Sous-Chef and 1 Production Chef,1 Executive Pastry Chef.

Mövenpick & Casino Geneva , 350 rooms and suites, with 6 food and beverage outlets including catering service up 1000 persons , Restaurant Latitude ,Café Latitude, Kamome ,Maraîcher, Alibi Bar and banquets, conferences and seminars, 19 adjustable rooms for dinners up to 800 persons and 1500 persons for Cocktail.

Hotel Mövenpick Cadet Geneva ,190 business rooms ,with 2 food and beverage outlets

Hotel Mövenpick Lausanne, 265 rooms, including six Junior Suites and Suites , with 5 food and beverage outlets ,Le Jardin, La Brasserie, La Pêcherie, Tchin Tchin Bar ,15 banquets & conference rooms ,outside catering facility up to 2000 persons

  

EXECUTIVE CHEF

THE MONTREUX PALACE

FIVE STARS HOTEL

185 ROOMS AND 50 SUITES.

TWO STAR MICHELIN RESTAURANT  La Véranda

MEMBER OF THE LEADING HOTEL OF THE WORLD. AND SWISS DELUXE HOTEL.

MONTREUX / SWITZERLAND

SWISS-AIR GROUP , MEMBER OF SWISSHOTEL ,RAFFLES GROUP AND FAIRMONT

NOVEMBER1998 TO MAY 2000

 

8 Food and Beverage outlets ,La Brasserie du palace coffee shop , Jaan ,La Terrasse du Petit Palais ,Harry's New York Bar ,Bar Rose d'Or - bar ,Willow Stream Spa & Restaurant, Exclusive Night Club,8 meeting and banquet facilities for up to 1200 people.Catering to Chateau d'Oron and Chateau de Chillon. Kitchen Management : 1 Executive Sous Chef,1 Supervisor,8 Chefs de cuisine ,8 Sous-Chef,1 Executive Pastry Chef, 1 Chef butcher,1 Chef baker and 70 kitchen staff , 800 to 3000 cover a days 31% food cost and 30% labour cost.

 

www.fairmont.com/montreux

 

HYATT REGENCY HOTEL

FIVE STARS HOTEL

292 ROOMS INCLUDING 38 SUITES

JEDDAH / SAUDI ARABIA

 

5 Food and Beverage outlets, Al Diwan all-day à la carte menu ,healthy food restaurant,Hokkaido Japanese restaurant,The Lounge and Banquet fasilities up 1000 persons

 

INTER-CONTINENTAL HOTEL RIYADH

FIVE STARS HOTEL

275 ROOMS INCLUDING 61 SUITES

RIYADH / SAUDI ARABIA

 

5 Food and Beverage Outlets ,Pavilion Restaurant coffe Shop, Mondo Restaurant, Fusion Food, HEALTH & FITNESS CENTRE  restaurant , 10 meeting rooms with capacities seatdown dinners up 1500 persons

 

NOVEMBER1998 TO MAY 2000

 

EXECUTIVE COLD KITCHEN CHEF AND SENIOR SOUS CHEF

HOTEL LA RESERVE

FIVE STARS HOTEL

85 ROOMS AND 17 SUITES 

MEMBER OF THE LEADING HOTEL OF THE WORLD

TWO STARS MICHELIN Restaurant La Closerie

BELLEVUE / GENEVA / SWITZERLAND.

MAY 1998 TO OCTOBER1998

Short time Return of Asia Area With family

 

The Loti offers French cuisine .The Tse Fung offers Traditional cuisine.

The Spa restaurant serves creative, light and balanced menus.Lounge Bar , coffee shop.Banquet facility for seatdown dinners up to 300 persons and standing cocktail up to 500 persons

 

www.lareserve.ch 

 

EXECUTIVE CHIEF

EVERGREEN LAUREL HOTEL

FIVE STARS HOTEL

354 DELUXE ROOMS AND EXCLUSIVE VIP FLOORS

TAICHUNG / TAIWAN R.O.C.

MAY 1997 TO APRIL 1998

 

7 Food and Beverage Outlets,"Gourmet Shop",Cake and Desserts,"Café Laurel",International Buffet,"Lobby Bar",Snack's, "Evergarden ",Chinese Restaurant ,"Chevalier",Teppanyaki & Steakhouse,"Evergreen Club",signature Restaurant,with 11 banquet rooms,banquet facility site down dinner up to 2700 persons and standing Cocktail up to 5000 persons.

 

www.evergreen-hotels.com

 

EXECUTIVE CHIEF FOR PRE-OPENING AND OPENING.

HOTEL KEMPINSKI PRESIDENT WILSON GENEVA

ONE STAR MICHELIN Restaurant Le Cirque and Restaurant The Spice

FIVE STARS HOTEL.

GENEVA / SWITZERLAND.

MARCH 1996 TO APRIL 1997     

MEMBER OF THE STARD UP TEAM

www.kempinski-geneva.com

 
EXECUTIVE CHIEF FOR PRE-OPENING AND OPENING

HOTEL REMBRANDT BANGKOK
FOUR STARS HOTEL
407 DELUXE ROOMS ,EXECUTIVE LOUNGE FLOOR & LUXURIOUS SUITES
BANGKOK / THAILLAND
JANUARY 1995 TO FEBUARY 1996
MEMBER OF THE STARD UP TEAM

The Rembrandt hotel is a very busy international first class hotel central
6 outlets Italian/Mexican/Indian/Thai/bakery/pastry/Executive lounge/room services/food service/coffee shop/pool bar/lobby bar and a international restaurant coffee shop with buffet and 24h room service , in addition there is also serviced apartment tower with 220 apartment and restaurant serving international food and breakfast and 24 hour room Banqueting catering up to 1000 dinner

www.hotel.rembrandtbkk.com

 

EXECUTIVE CHIEF

PRE-OPENING AND OPENING CONSULTING

THE DODDEKA APOSTROLI

LEADING RESTAURANT IN ATHENS

ATHENS /GREECE

1994

MEMBER OF THE STARD UP TEAM

 

EXECUTIVE SOUS-CHEF

KITCHEN LECTURER

HOTELCONSULT SHCC COLLEGES SWITZERLAND

INSTITUT HOTELIER « CESAR RITZ ». LE BOUVERET

ACCREDITED BY:THE STATE OF VALAIS AND C.C.A. WASHINGTON.D.C. -U.S.A.

LE BOUVERET / VALAIS / SWITZERLAND

www.ritz.edu

 

EXECUTIVE CHIEF CONSULTING

FOR FOOD SEMINAR OF THE TOKYO Y.M.C.A. HOTEL SCHOOL

INTERNATIONAL HOTEL SCHOOL TOKYO

TOKYO / JAPAN.

1992 TO 1993

www.tokyo.ymca.or.jp/hotelschool

 

EXECUTIVE CHIEF

PRE-OPENING AND OPENING

SWISS-BELHOTEL

THE BLUE CANYON CONTRY GOLF CLUB

PHUKET / THAILLAND.

NOVEMBER 1991 TO JUNE 1992

MEMBER OF THE STARD UP TEAM

www.swiss-belhotel.com 

www.phuketcountryclub.com

 

EXECUTIVE SOUS - CHEF

THE MANILA HOTEL

MEMBER OF THE LEADING HOTEL OF THE WORLD

FIVE STARS HOTEL

MANILA / PHILIPPINE.

SEPTEMBER 1990 TO SEPTEMBER 1991

www.manila-hotel.com

 

EXECUTIVE SOUS - CHEF

EQUATORIAL HOTEL

FIVE STARS HOTEL

PENANG / MALAYSIA

1990

PRE-OPENING AND OPENING

KITCHEN TRAINING CHEF

www.equatorial.com/pen/

 

EXECUTIVE SOUS-CHEF

THE PALACE HOTEL

MENBER OF THE LEADING HOTEL OF THE WORLD

FIVE STARS HOTEL

BEIJING / PEOPLE’S REPUBLIC OF CHINA

OCTOBER 1988 TO NOVEMBER 1989

OPENING TEAM

www.beijing.peninsula.com

 

EXECUTIVE SOUS - CHEF

THE REGENCY HOTEL

FIVE STARS HOTEL

NEW-YORK / U.S.A

SEPTEMBER 1987 TO 1988

 

EXECUTIVE COLD KITCHEN SUPERVISOR

NORDIC PRINCE, SUN

THE ROYAL CARIBIAN CRUISE LIGNE

LEADING CRUISE COMPANY OF THE WORLD

AROUND THE WORLD TOUR.

CRUISE SHIP  POSSEIDON COMPANY / MIAMI / U.S.A

END 1986 T0 AUGUST 1987

 

CHEF DE PARTIE ENTREMETIER

WARWICK INTERNATIONAL HOTEL GENEVA

ONE  STAR MICHELIN Restaurant Les Quatres Saisons

GENEVA / SWITZERLAND

SEPTEMBER 1985 TO FEBUARY 1986

 

COMMIS TOURNANT

HOTEL METROPOL

FOUR STARS HOTEL

RELAIS AND CHATEAU

31 DELUX ROOMS

 

ST-GALLEN /SWITZERLAND

TWO  STARS MICHELIN Restaurant Au Premier

 

3 food and beverage outlets with 3 banquet and seminaire rooms up to 50 persons sitedown dinners

 

www.hotel-metropol.ch 

 

SEPTEMBER 1984 TO MARCH 1985

 

APPRENTISHIP

HOTEL METROPOLE

FIVE STARS HOTELJUNE 1983 TO JULY 1984

111 ROOMS AND 16 SUITES

MEMBER OF SWISSHOTEL GROUP

GENEVA / SWITZERLAND                               

ONE STARS MICHELIN Restaurant Arlequin

 

Executive chef Alain Jennin

Brasserie Le Grand Quai coffee Shop

7 conference and meeting rooms which can accommodate up to 160

persons in conference or for seatdown dinners and 350 person for standing cocktails.

Restaurant Paul Bocuse Collonges-au-Mont-d'Or  , France 

  

www.swissotel.com/EN/Home.htm

www.bocuse.fr/accueil.aspx

 

APPRENTISHIP

HOTEL LA RESERVE

FIVE STARS HOTELSEPTEMBER 1981 TO MAY 1983

85 ROOMS AND 17 SUITES

MEMBER OF THE LEADING HOTEL OF THE WORLD

BELLEVUE/GENEVA / SWITZERLAND

TWO STARS MICHELIN Restaurant La Closerie

 

Executive chef Roger Lapierre MOF

 

The Loti offers French cuisine .The Tse Fung offers Traditional cuisine.

The Spa restaurant serves creative, light and balanced menus

Lounge Bar , coffee shop

Banquet facility for seatdown dinners up to 300 persons and standing cocktail up to 500 persons

Restaurant Aubergine à Münich ,Chef de cuisine Eckart Witzigmann 3 Michelin stars

  

www.eckart-witzigmann.de

www.lareserve.ch 

 

STAGIAIRE DE CUISINE / IN-TRAINING STATUS IN THE KITCHEN

RESTAURANT LE CHATEAU DE GENTHOD

TWO  STAR MICHELIN

GENTHOD / GENEVA / SWITZERLAND

JUNE 1981 TO AUGUST


(c) mullerthomas.com 2005-2013



Thomas MüllerThe Private ManPress and PublicationsPhotosMy CVCopy of Certificats and Diplomes