Daniel Kuttner

My major tasks as a chef is to be creative, developing and facilitating new trendy cuisine for consumers and support my Culinary team. I am trained under European and Asian Executive Chefs in five Star hotels to be pro-active approach towards industry development, trends and hands-on on all operational aspects. Being highly motivated and professional with 21 years of international experiences in Germany, Switzerland, Maldives and China that included five-star hotels, theme hotels and remote resort properties that allowed me to gain valuable working experience.

Breakfast Chef at Hotel Grünau / Hotel Waldzeit (2026-05 – 2026-07)

Breakfast Chef at Holiday Inn Conference Centre (2023-08 – 2026-04)

Food Preparation Chef at Gate Gourmet Airline Catering / Voila (2023-02 – 2023-07)

Preparation chef morning shift at Restaurant Riviera Grünau (2022-05 – 2023-01)

Saisonal chef position at Kongresshotel Davos (2021-10 – 2022-04)

Executive Chef at 5*Hotel Steigenberger Grand Hotel Belvedere Davos / Schweiz (2019-05 – 2021-09)

Executive Chef at 4*Superior Hotel Schweizerhof Gourmet&SPA, Saas-Fee/Switzerland (2017-12 – 2019-04)

Executive Sous Chef (Pre-Opening Team) at 5*Cachet Boutique Zhejiang Circuit Hotel, Shaoxing/China (2017-01 – 2017-11)

Executive Chef at 5*Kempinski Hotel Dalian, Liaoning/China (2016-02 – 2016-09)

Culinary Consultant at DK 1308 DreiKronen Restaurant Beijing/China (2015-07 – 2016-01)

Executive Sous Chef (Pre-Opening Team); Acting Executive Chef at 5*Hotel Steigenberger Maximilian Beijing, Beijing/China (2013-06 – 2015-06)

• June 2013 - April 2014 — Acting Executive Chef
• February 2015 - June 2015 — Acting Executive Chef

Executive Sous Chef (Pre-opening Team) at 5*Crowne Plaza Lanzhou, Gansu/China (2012-08 – 2013-05)

Western Executive Chef (Opening Team Paulaner Restaurant) at 5*Kempinski Hotel Xi`An, Shaanxi/China (2010-06 – 2012-05)

Sous Chef at 4*Superior Hotel Schweizerhof Gourmet & SPA, Saas-Fee/Switzerland (2008-07 – 2010-04)

Junior Sous Chef at 5*Brasserie Süllberg, Hamburg/Germany (2007-05 – 2008-06)

Demi Chef de Partie (Winter season) at 5*Hotel Waldhaus, Sils-Maria/Switzerland (2006-12 – 2007-04)

Chef de Partie saucier / poissionnier at 5* W Retreat & SPA Maldives, North Ari Atoll/Maldives (2006-08 – 2006-10)

Chef de Partie at 5* Swissotel Berlin, Germany (2005-03 – 2006-07)

Commis de Cuisine at 5*Parkhotel Adler, Hinterzarten/Germany (2004-02 – 2005-01)

Commis de Cuisine at 5*Landhaus Wachtelhof, Rotenburg/Germany (2003-08 – 2004-01)

Apprentice at 5*Hotel Bühlerhöhe, Bühl/Germany (2000-03 – 2003-06)

– Vocational school for gastronomy and hospitality (2000 – 2003)

Private – Basic Medic Training at Army Hospital – German Armed Forces (1999 – 2000)

Final examination (1999 – 1999)

– Secondary modern High School (1985 – 1999)

– High School year in Texas/USA (1995 – 1996)