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About the Chef




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 Ingos 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 œMulti 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 œ 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 Hotels restaurants have received several Awards under Chef Ingos 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 œOpen 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 œTeratai Cafe Restaurant, 120 seats, a la Carte
And Buffet. œThe Tavernœ, 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
œSaint James- Jean Marie Amat, Bordeaux, France.
(19/20 Gaul Millau) (** Michelin)
Responsible for Saucier and Entremetier serving the œSaint Jamesœ          
œThe Bistroœ and œThe 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 œJaisons French fine dining with Asian Influences, œAL 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 & œThe 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 œDie 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 œThe Savoy Hotel in London and Executive Chef Patissier at
œOriental Hotel in Bangkok., Specializing in Chocolateries & Patisserie.
Italian Cuisine         
Extensive knowledge in Italian Cuisine through managing and training
In well-known Italian Restaurants œAmbiente Jakarta, œBice Seoul,
œLa 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 œ Pralines & Chocolates
Certificate of Meritage            œ In-flight Meals œ
Main Organizing Office of œ 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 œ New Arabian cuisine
Voted as the œ 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 œInter 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
Embassys , key suppliers and the Media
First ever Tasmanian Promotion Dubai
First ever Australian Promotion Jakarta 1991