Chef Gunter Rinderspacher

Education

• 10 years formal education, which included 2 years of business and hotel management.

• 3 years apprenticeship in all phases of kitchen and butcher shop operation. Hotel Ketterer, Stuttgart Germany.

Work Experience

Europe:

Commi Chef:
Grand Hotel, Stockholm Sweden
Alpenhof Hotel, St. Gallen Switzerland
Cruise Ship Bremen, Habag Loyd Line

 
Working Chef:
Hotel La Villette, Guernsey Channel Island, England

United States:

Sous Chef: Victor Myers Fine Catering & Kosher Dinning, NY

Working Chef: Palm Beach Towers Resort, Palm Beach, FL

Executive Chef: Deauville Hotel, Miami Beach, FL

Chef Manager: Brickmans Hotel Resort & Country Club, South Fallsburg, NY

Chef Steward: Progressive Club, Atlanta, GA

Executive Chef: Playboy Club Hotel (responsible for all banquet, dinning and show facilities), Mc Caffe, NJ

Executive Chef: Mark Hospital Hotel, Nob Hill, San Francisco, CA

Executive Chef: Hilton Hotel, San Francisco, CA

Food and Beverage Director: Onslow Hotel and Casino, Reno, NV

Chef Manager / Part Owner: Village Yacht Club and Resort, Sacramento, CA

Consulting Exec. Chef: University Plaza Hotel, Springfield, MO

Chef Instructor: Ozark Technical Community College Chefs (apprenticeship and hospitality management programs), Springfield, MO

Chef / Owner: The German Brown Trout, Bennett Spring, MO