Ferhat Barlas

Dear Recruiter,

I am writing to express my strong interest in a Private Chef position in Singapore. With formal culinary training in Germany and recent experience serving a distinguished private household on the French Riviera, I am eager to bring my skills, professionalism, and passion for exceptional cuisine to a private family or estate in Singapore.

I completed a three-year professional culinary apprenticeship in Germany, the standard qualification for chefs. My practical training was completed at Ristorante Bacco, a Fine Dining Italian restaurant, while the theoretical component was completed through vocational culinary school. I successfully passed my final examination before the Industrie- und Handelskammer (IHK), earning my certification as a professional chef.

Most recently, I worked as a Private Chef for a highly prestigious household on the French Riviera. In this role, I was responsible for planning and preparing daily meals, sourcing premium ingredients, accommodating dietary preferences, maintaining the highest standards of discretion and professionalism, and delivering a refined dining experience tailored to the expectations of high-net-worth clients.

My culinary background combines classical European techniques with Mediterranean, Italian and International influences. I am comfortable creating both everyday healthy meals and sophisticated multi-course dining experiences. I take pride in my attention to detail, flexibility, reliability, and ability to adapt to the unique preferences and lifestyles of private clients.

I am fully prepared to relocate to Singapore for the right opportunity and would welcome the chance to discuss how my experience and qualifications can contribute to this household.

Thank you for your time and consideration. I look forward to hearing from you.

Sincerely,

Ferhat Barlas

Private Chef · Superyacht & Villa at Private Principal (2025-04 – 2026/05) STCW certified · Antibes superyacht + Côte d'Azur estate villa • Sole culinary responsibility for principal and guests across yacht and villa; routinely serving 2–12 guests with crew meals for up to 20 persons across six cuisine traditions.

• Manages all procurement, menu planning, and sourcing independently with a monthly budget of €15,000; operates across both vessel and villa.
• Internationally mobile; experienced operating in high-expectation remote environments with full NDA compliance.

Private

Chef at Schorr Family / DLE Group (2021-05 – 2024-01) Principal: Chairman of DLE Group: Europe's market leader in land development, assets exceeding €2.2B • Daily family meals for four, managing documented intolerances across seven categories (gluten, lactose, histamine, citrus, nuts, capsicum, chocolate); weekly meal planning adapted to family schedule.

• In-flight catering for a private jet averaging three departures per week across London, Zürich, Monaco, Athens, Rome, and further; full breakfast, lunch, and dinner service.
• Sole procurement responsibility with a monthly budget of €12,000; catered executive board events and high-end business dinners for 2–10 guests. Operated under Family Trust confidentiality terms throughout.
• Experienced operating in high-expectation remote environments with full NDA compliance Founder & Operator at Multi-Site Catering Enterprise (2018-09 – 2024-12) • Founded and scaled a three-location catering operation with a team of 10 serving 600 meals/day; negotiated a public-private partnership with the Berlin Senate covering institutional food provision. Head Chef at Chicago Steakhouse Berlin (2016-07 – 2018-06) Upscale International Steakhouse • Dry-aged and butchered over 1 metric ton of premium beef per month; full loins and whole backs sourced from Creekstone Farms (U.S.), Greater Omaha Packers / G.O.P. (U.S.), Jack's Creek (Australia), Donald Russell (Scotland), and Chianina (Italy); managed all international supplier relationships directly.

Culinary

Director at Titanic Hotels and Hasir Group (2013 – 2016) Oversight of 8 restaurants and premium hotel; annual turnover €20 million Sous-Chef at Restaurant Borchardt (2011 – 2013) 13 Gault Millau pts, comparable to Michelin Bib Gourmand • Brigade of ~40; nightly service exceeding 600 covers and avg. revenue of €20,000; peak events to 1,200 covers (Berlin Fashion Week). Lead role in launching Restaurant Grosz, including a flying buffet for 1,000 guests. Head Chef at Ristorante Capellini (2006 – 2008) 15 Gault Millau pts, Michelin-star equivalent, Italian fine dining • Brigade of 8; avg. nightly revenue €8,000.

Sous-Chef at Restaurant Remake (2008 – 2010) 14 Gault Millau pts, Mediterranean / International fine dining

IHK Certificate, SCTW Certificate, ENG 1