Qualification

• Chef’s federal diploma for the hotel and restaurant industry, Switzerland
• Management techniques for food services, Quebec Tourism and Hotel Institute, Canada

Professional Experience
Born in Switzerland, Chef Müller began his career working for the Holiday Inn in Quebec, Canada, as Assistant Executive Chef, and as Sous-Chef at the Hotel Steinbock, St-Moritz, a fine-dining restaurant in the German part of Switzerland. He finally joined the “César Ritz” family in 1994.

Current Job Description
After almost 15 years working for the hotel management school “César Ritz” Colleges Switzerland, Chef Müller reached the position of Executive Chef. He is in charge of menu planning, purchasing, food production and internal and external distribution. At the Culinary Arts Academy Switzerland, he teaches gastronomy and gives cooking demonstrations.

Memberships and Affiliations

• Member of the panel of judges at the Swiss Creativity Challenge “Phantasia”, organized by Hug AG, Lucerne, Switzerland

Qualification

• Management techniques for food and restaurant services, LaSalle College MTI, Canada

Professional Experience
Passionate about cooking, Chef Patry has worked in various hotels in Canada, such as the Hotel Fairmont “The Queen Elizabeth” in Montreal, before coming to “César Ritz” Colleges Switzerland as Production Chef. Since joining the team he has had the opportunity to be part of the “House of Switzerland”, run by “César Ritz” Colleges, at the Olympic Games in Athens in 2004 and in Turin in 2006, and at the European Youth Olympic Festival in Monthey in 2005.

Current Job Description
Chef Patry oversees food production on a daily basis and produces some 600 meals a day with the help of the Culinary Arts students. He also teaches culinary techniques.

Qualification

• Federal certificate of proficiency - Chef and Pastry Chef, Switzerland
• Service course at the Hotel School of Lucerne, Switzerland

Professional Experience
Chef Schneiter has been working in the culinary world for more than 30 years. With his background in pastry and cooking, he has worked in Switzerland and Canada for Hilton and Holiday Inn, in Kuwait for Holiday Inn and in the Philippines at The Peninsula Manila Hotel.

In Switzerland, Chef Schneiter explored another side of the culinary world by managing his own restaurant for 12 years. After this, his career took another turn and he now shares his knowledge by teaching at the Culinary Arts Academy Switzerland.

Current Job Description
Chef Schneiter joined the Culinary Arts Academy Switzerland in 2007 and teaches courses in hot cuisine, pastry and baking.

Memberships and Affiliations

• La Toque Blanche International
• Canadian Culinary Federation
• Swiss Riviera Chefs’ Association

Qualification

• Culinary Arts, Santa Barbara City College, USA
• Swiss Hospitality Management Diploma, “César Ritz” Colleges, Switzerland

Professional Experience
Chef Warren graduated in Culinary Arts from Santa Barbara City College, USA. He spent almost 20 years in the culinary world, working at the best addresses up and down the southern California coast before deciding to move to Switzerland to further his studies.

Current Job Description
Chef Warren has been working at “César Ritz” Colleges since 2002. At the Culinary Arts Academy Switzerland he currently teaches hygiene, sanitation, introduction to kitchen management and culinary practical 1, 2 and 3.

Memberships and Affiliations

• World Association of Chefs' Societies