Laurin Fiedler, Chef

My professional career as a chef has its origins in Northwestern Westphalia. I started my apprenticeship at the Schlosshotel Hugenpoet in Essen. Here I was able to achieve my first professional knowledge and live out my passion for the art of cooking in its first steps.

To broaden my horizon regarding the versatility of the culinary arts, I decided to spend the second half of my apprenticeship in the south of Germany. At Rottach-Egern nearby Lake Tegernsee I got the chance to finish my apprenticeship as a chef at the Seehotel Überfahrt. Again, I was enthusiastic about the gourmet kitchen and was able to apply and expand my previous skills accordingly.

These two top-class stages of my training, as well as my personality as a chef, made it possible for me to keep the level of my skills very high. 

After some time, I decided to take the step into self-employment, to expand my knowledge concerning the job as a chef. Among other things, I gained experience in the areas of food styling, recipe development and nutritional advice. Based on that, I gave cooking classes on various topics, seasonal events and country-specific cuisines. 

Especially this activity enabled me to expand my network, which led me to specialize primarily in the field of private cooking. In addition to private individuals, corporate clients are also among my clientele.

Despite or precisely because of my young age, I do not want to miss a chance to gain more experience and use my skills.