Chef Andreas graduated in 1995 as Certified Professional Chef at Culinary College in Fulda, Germany after a three year apprenticeship training, that encompassed all practical & theoretical culinary skills, disciplines & hotel/restaurant knowledge in back & front of the house operations, as well as sanitation, nutrition & management. Chef Andreas also served 3-month externship at “Lycee Professionnel Hotelier Etiolles” (Chateau des Coudraies- Paris).
After graduation, Chef Andreas began his career at The Hotel Schweizerhof in Davos,Switzerland a seasonal, four star, first class hotel. Here Chef Andreas honed his skills & created all banquet showpieces, pâtés, galantines, terrines, ice carvings & butter sculptures.
From The Hotel Schweizerhof, Chef Andreas was recruited to The Post Hotel, also in Switzerland where he continued to hone his skills & had the pleasure to work with 3 Head of State Functions & international dignitaries. Chef Andreas also gave cooking classes & demonstrations to guests & renowned personalities.
From The Post Hotel, Chef Andreas began his journey to America to broaden his skills as a chef & settled on historic & beautiful St. Augustine, which is the oldest continuously occupied European-established city & port in the continental United States. Chef Andreas was employed by the Le Pavilion Restaurant which is a French/American restaurant located in the heart of St. Augustine. During Chef Andreas' tenure, the restaurant was awarded within the top ten best restaurants in Florida.
From there Chef Andreas, wanting to broaden his skills more, moved to Memphis Tennessee, where he was employed by the The Plaza Club/Memphis Redbirds which was host to the Memphis Redbirds & The Memphis Grizzlies. The Plaza Club during its operation, was a private investor owned dinner club. The Plaza Club was an upscale, high-class lunch & dinner a-la carte members only restaurant, where Chef Andreas catered to many renowned personalities & was in charge of all banquet functions for the Memphis Redbirds & The Grizzlies. A fun highlight during his tenure, he did all the catering during the drafts which was hosted by ESPN.
From there, Chef Andreas returned to beautiful, sunny Florida & resided at Sugarmill Country Club for 6 years, taking the time to get to know alot of wonderful people in this community & serving their needs .
Fast forward to today & Chef Andreas brings you International Deli & Gourmet Foods. His cooking & flavours that you are accustomed to, are standards he adheres himself to still. His love of gourmet & an eye for detail, mixed with his European background makes for a combination that will be a crowd pleaser, wether stopping in for deli items or serving as a private chef for your next gathering. Years of fine dining and working in both Europe & America, Chef Andreas helps you bring a bit of gourmet to your family.