Apprenticeship: passed 3 years graduate vacation school with certificate of excellence,
Career development Hospitality Business: demi-chef, sous-chef, kitchen director 5* Hotel Bristol, Salzburg and others
Food Service Industry:director sales promotion, application technology and culinary consultancy, sales manager, product management, key account manager,
Knowledge improvement: EKS, PSS, AMA-Chicago, NAFEM, FEDA, CIA, Jonson & Wales, Cornell University, Harvard Business case studies, FCSI seminars and workshops. MAS Consultant:hospitality & healthcare business, food service industry, market development, performance improvement, PMP, PIP, PI, CSP, specific field experiences in Europe, USA, Canada, South America, Greater Asia and Down Under.
Specials: creative and innovative consultancy method NUVOS 360°: management consultancy, employee profiling, training/coaching on the job, interim management, customer oriented management, GAP, result oriented.
Author: the consultant, other trade magazines
Guest Speaker: exhibitions, workshops, seminars,
FCSI Germany-Austria: team member competence forum, moderator
FCSI EAME: Press Officer, Task Force Marketing FCSI Europe,
CMC Certified Management Consultant, BPC Best Performance Coach, Master Chef Culinary Education, Lecturer at FH-Tourism Vienna Topic: Gastro technologies, certified export consultant, Train the trainer, internal education and experience exchange for Customer Satisfaction by Attitude 100%, VP of marketing - responsibel for North America;
CIC Competitive Intelligence Consultancy, soft skills "CASH", author: success through networking and collaboration