International Chef:

Ingo Maass

Chef/ Owner/ Director

Explorer Hospitality

The Forest Lodge Resort

South West, Western Australia


Culinary Ambassador Dubai

Maitre Chain De Rôtisseur


Work Tel. +61 8 97761113




Cu r r i c u l u m Vi t a e

Professional Experience


Mai 2017 – Present   Chef / Owner  / Managing Director

The Forest Lodge Resort Pemberton, WA

Resort with its 18 Rooms, Restaurant, Catering and Gardens

Trip Advisor No 1 Hotel in Pemberton.

Culinary Ambassador to Dubai Firms


Aug 2015-Mar 2017  Executive Chef

Caversham House Swan Valley, Perth

Winning 2 Gold Plate awards &  Hall of Fame Award

Managing 45.000 covers a year of Highest Quality Functions, Weddings Events.


Mar 2014-Aug 2015 F&B Director

Novotel 3rd Largest Hotel in Perth

Managing the F&B Operations during the WA down turn.


Feb 2014-Mar.2014 Consulting Chef

Riverdale Restaurant and winery Margaret River


July 2013-Jan 2014  

Farmers Market Bunbury

F&B Director / Executive Chef

Design, development, implementation of New

Farmers Market, Demonstration kitchen, Food Production,

Pastry department, Coffee shop, Juice Bar, Sushi production, Rotisserie, Ready meals.Chef Ingo’s designs made the BBFM the most iconic and famous Shopping experience in WA.


Sept. 2012 – April 2013

Brand Executive Chef, Bavarian Beer Caffe and Loewnebrau, Urban Purveyor Group Managing 12 Restaurants, annual turnover of $52 Million Dollar. Standardization and redeveloping the Menu of the Restaurants


Feb 2009 – August 2012

F&B Operations Manager SALAM HOSPITALITY

Developing a Hospitality company that diversifies in various

Hospitality businesses. Planning & Design opening of Restaurants and Hotels with the endeavour to franchise the operation.

Eatopia “Multi Cuisine Restaurant” winning Best New Restaurant

Doha, Gourmet Market, Coffee Shop and Central Food Factory. F&B Operation with 170 staff and projected 50 mil revenue. Located  at “ The Gate Doha”


Feb.2008- Jan 2009  

Executive Chef at TIARA, THE PALM Hotel

Executive Chef & Acting Corporate Chef

Developing the Culinary Department of the Company.

3 Hotels and a Restaurant village

32 Outlets under construction.

Bankruptcy during the financial crises 2008 , all operations were closed.


Dez.2001-Feb. 2008                  

Executive Chef at the JW MARRIOTT DUBAI

Vice President of the Culinary Guild; Part of the world-wide Chefs Association.

Voted as ‘Chef of the Year’ for Marriott world wide in 2003 and 2002 runner up.

Kitchen Team with 110 Chefs, producing average of 40.000 Covers Per Month

Best Catering and Conference Hotel in the Middle East in the Years 2001 & 02 &04&06

The Hotel’s restaurants have received several Awards under Chef Ingo’s guidance Managing a daily Cooking Show in the Arabic Dubai TV Chanel. PR events, Radio, Cooking Books and others. Leading the team through culinary competitions.

Organizer of Culinary Work shops for Marriott Executive Chefs


June 00-Nov.2001    


Promotion to F&B Director, managing 400 Employees 

Opening the best Hotel in Alger with O.U.A. Congress

 Hosting 48 Presidents and 92 Ministers in the same Hotel.

This Hotel is the showpiece of Algeria connected to the Palais des Nations conference center with and auditorium for 1200

Persons and Plated functions up to 900 persons Government and Presidential functions.

18 F&B outlets including 8 Restaurants,

Auditorium for 780 persons, 450 seater Ballroom, 4 Banquette

Rooms and “Open air Amphitheater” seating 1500 guests

The Sheraton is frequented by Ambassadors and Ministers on daily

Basis and hosts an average of 1100 to 1500 Food Covers per day.


Nov.98- June 2000   

Director Chef des Cuisine (Executive Chef) at the Sheraton CluB des Pins Resort and Towers, Managing the food production with a team of 155 chefs


Sept.96 – Oct.98      


Voted by Executive Traveler second best F&B Hotel in the world in 96

 Best business Hotel in the Middle East in 97 & 98 by Business

Traveler and Best Hotel Middle East 98 by International Business Asia Magazine. Assistant to Area Executive Chef Gulf

98 Chefs in 6 Specialty Restaurants, all day dining, lounges and Bars

extensive Banqueting.

18 F&B outlets 1400 food covers a day.


Jan. 96 - Sept 96       

Executive Sous Chef at THE SHILLA HOTEL SEOUL

A Member of the Leading Hotels of the World

Best Hotel in Korea. In 1996 voted 34th best Hotel in the world. Assistant to Executive Chef with a team of 250 Chefs. Coffee Shop, Banquets, Lobby Lounge, Bar, Pool Restaurant and Night Club. Renovation and re-opening 6 outlets.


June 93- 31.Dez 95  

Chef de Cuisine at The ARYADUTA JAKARTA

 Jakarta, Indonesia, managed by Hyatt International Voted as 2nd best F&B Hotel of Jakarta in 1993,94,95. 2nd to Executive Chef

 Responsible for the “Teratai Cafe Restaurant”, 120 seats, a la Carte

And Buffet. “The Tavern“, Restaurant/Bar 170 seats. Room Service

And Banquet Functions, including outside catering up to 800 covers.


May 92-May 93        

Chef de Partie at the Hauterive Hotel

“Saint James”- Jean Marie Amat, Bordeaux, France.

(19/20 Gaul Millau) (** Michelin)

Responsible for Saucier and Entremetier serving the “Saint James“           

“The Bistro“ and “The Opera” Restaurants. The Saint James, French fine dining with Oriental influence. The Bistro, traditional, regional food.

The Opera, various food styles, a la Carte and Catering. 


May 91-April 92       

Chef de Cuisine at the HYATT REGENCY DUBAI

Dubai, United Arab Emirates

Responsible for: The “Jaisons” French fine dining with Asian Influences, “AL Dawar” Buffet restaurant, up to 500 covers daily. And Banquets up to 700 covers. Second prize at The Salon Culinaire

Competition 1991 for Pralines /Petite Fours


July 90-April 91       

Chef de Party at the Hyatt Regency Dubai Promotion to Chef de Cuisine after nine months.                                                                                       


August - Sept.90      

Chef de Partie at the HYATT REGENCY BELGRADE                 

Belgrade, Yugoslavia                                          

Pre-opening, Task Force Member. Assistant to Executive Chef                              


May - July 90           

Educational vacation in Sydney and Camberra, Australia


March - April 90      

Singapore Job search & “The Salon Culinaire 1990 Singapore”

` securing Contract as Chef de Partie at the Hyatt Regency Dubai.


April 89-Feb.90        

Commis de Cuisine at the RESTAURANT HUNSINGER Werner Hunsinger, Munich, Germany

16/20 Gault Millau; 1 Chefs Hat /Guide Varta

A la carte Restaurant specialized in fine French Seafood,


March - April 89      

Commis de Cuisine at the HOTEL RESIDENCE

Restaurant “Die Kutsche” Munich, Germany

(1 Chefs Hat /Varta Guide) Die Kutsche served Swiss fine dining


January 1989            

Catering Diploma with Distinction. At the Catering School Schuetzenpark In Kiel, Germany.



Apprenticeship Cuisenaire at the Restaurant FRIESENHOF 

Kiel, Germany                                                     

Traditional Northern German Cuisine and Steaks, 120 covers plus Three function rooms, with up to 100 covers. Outside catering and  Food preparation for the Town Hall Cafeteria.         




Patisserie.Tutored by Mr. Peter Webber, former Chef Patisserie at “The Savoy” Hotel in London and Executive Chef Patissier at

 “Oriental Hotel” in Bangkok., Specializing in Chocolateries & Patisserie.

Italian Cuisine          

Extensive knowledge in Italian Cuisine through managing and training

In well-known Italian Restaurants “Ambiente” Jakarta, “Bice” Seoul,

“La Moda” Dubai.

Asian Cuisine, Middle East and Far East experience  

Various Asian cooking styles.

Participated and organized promotions i.e.: Korean Food in Jakarta,Thai Festival in Dubai & Jakarta etc..                                                                                                                    

Japanese Cuisine.Japanese cuisine experience at the various Japanese Restaurants in Dubai, Jakarta, Seoul. German cuisine.Highly trained in Regional, Traditional German food, Ice Carving.Basic figures




Coordinator for the Australian MLA Black Box Cooking Competition

Certificate of Meritage Silver “ Pralines & Chocolates”

Certificate of Meritage            “ In-flight Meals “

Main Organizing Office of “ The longest Cake in the world in 1996”



The” La Moda” Restaurant has brought a New Trend to Dubai

The Market Place Restaurant has brought a new level of live cooking

Experience to Dubai. And many more Restaurant Launches


Managed Food Operations for Shakira, Santana, Aerosmith, Gilbert Bacau and others, up to 20.000 guests


Public Relation activities, including Magazines, Books, Radio, Television, PR Functions, Cooking Demonstrations and others.

TV: In Dubai I am managing with my team a daily TV show (6 day

week). Various appearances German TV

Radio: Weekly Radio cooking show 2002 with the Marriott team.  



Author of  the award winning book “ New Arabian cuisine”

Voted as the “ Best Foreign Cook Book” in the last 12 years and one of the best 100 cook books ever.                   


Airline Catering

Menus, First and Business Class, Emirates Airline & Lufthansa


Cruise Ship Catering

Guest Chef on the MS Europe with New Arabian Cuisine



Seven Habits of highly effective People

Creating of Marriott Leadership

Trainer Certification 2

Navigating through Change

Foundation of Leadership

Hygiene Certification

Bob Browns “Inter Active selling techniques”

Various other training workshops



Organized many food promotions with guest chefs

Alan Sanderance, Maggie Beer, Tony Billson &

Peter Doyle  from Australia, co-ordinate with Trade Representation

Embassy’s , key suppliers and the Media

First ever Tasmanian Promotion Dubai

First ever Australian Promotion Jakarta 1991