International Chef:

Ingo Maass

South West, Western Australia

 

Culinary Ambassador Dubai

Maitre Chain De Rôtisseur

 

Work Tel. +61 8 97761113

Mobile: +61 4 78654170

 

E-Mail: gm@forestlodgeresort.com.au

E-Mail: Info@forestlodgeresort.com.au

Facebook@pembeehotel

instagram@theforestlodgeresort

www.forestlodgeresort.com

 

 

 

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

 

 Date of birth: 07.06.1970

 Place of birth: Kiel, Germany

 Nationality: German

 Australian Resident

 Marital status: Married

                                                                     

                                                                    

Education

 

1981-1986                Realschule Theodor Storm, Kiel,

Year 10                                                 

 

 

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 endeavor 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    

Food & Beverage Director at the SHERATON CLUB DES PINS RESORT AND TOWERS

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      

Executive Sous Chef at HOTEL INTERCONTINENTAL DUBAI

  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 brigade 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.

                                     

Sept.86-Jan.89          

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.                                                                                                              

ADDITIONAL EXPOSURE

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

 

Competitions

2003-2007                

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”

 

RESTAURANT LAUNCHES

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

Concerts

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

PUBLIC RELATIONS

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.  

 

BOOKS

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. www.harms-jaekel.com                   

 

Airline Catering

           Menus, First and Business Class, Emirates Airline & Lufthansa

 

Cruise Ship Catering

                 Guest Chef on the MS Europe with New Arabian Cuisine

 

PROFESSIONAL TRAINING

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

 

PROMOTIONS & GUEST CHEF

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

Chef/ Owner/ Director

Explorer Hospitality

The Forest Lodge Resort