Rudolf W. Segers's Email & Phone Number

💼 Past Experience

Rudolf W Segers has had a variety of kitchen and cope experiences. Rudolph W Segers, currentlyDirector of Culinary Operations at The Salwa Beach Resort Project by Hiltonindustry of Hospitality. Executive Chef at Waldorf Astoria Ras Al Khaimah. Consultant Chef at One Sycamore Food Ventures from March 2013 to May 2013. Executive Sous Chef at The Ritz-Carlton Hotel Company LLC from November 2011 to February 2013. Area Executive Chef, Scenic Hotel Group / Te Waonui Forest Retreat, New Zealand at Scenic Hotels New Zealand from February 2011 to October 2011. Executive Sous Chef at Four Seasons Hotels & Resorts from August 2008 to December 2010. Chef de Cuisine at Rotana Hotels, Abu Dhabi, U.A.E. from October 2006 to July 2008. Senior Chef de Partie at Hammerheads Seafood Restaurant, Auckland, New Zealand from January 2004 to January 2004. Chef de Partie at Victorian Restaurant, Duesseldorf, Germany (1 Michelin star) from January 2003 to January 2004. Executive Chef at Duxton Hotels International from March 2005 to September 2006. Sous Chef at Kamakura Restaurant, Russell, New Zealand from January 2004 to January 2005. Chef de Partie at The Manor, West Orange, N.J., U.S.A. from January 2003 to January 2003. Chef de Partie Tournant at Achteraths Restaurant, Neukirchen-Vlyn, Germany from January 2002 to January 2003. Various from junior chef to owner at Hotel & Gasthof Segers, Spelle, Germany from January 1998 to January 2002. Anaheim Hilton & Towers Hotel at Hilton Worldwide from January 1996 to January 1998. King Salomon’s Palace Hotel at Isrotel Hotel Chain from January 1995 to January 1995. Dorchester Hotel London at Dorchester Collection from January 1993 to January 1994. Atlantic Hotel , Hamburg at Kempinski Hotels from January 1992 to January 1993. Hotel “Lederer am See”, at Bad Wiessee, Germany from January 1990 to January 1991.

🎓 Education

Rudolf W Segers's Education background and work readiness based on Rudolf W Segers's past education:Rudolf W Segers has a Certified German Culinary degree from Berufsbildende Schulen Meppen, where he studied from January 1987 to January 1990. This degree is in addition to his Culinary & Hospitality studies from January 1987 to January 1990 at Hotel “Am Wasserfall”, Lingen, Germany. This experience gave Rudolf W Segers the knowledge and training he needs to launch his own professional career as a Culinary & Hospitality teacher.In his Culinary & Hospitality studies at Hotel “Am Wasserfall”, Lingen, Germany, Rudolf W Segers received training in kitchen design, pantry stocking, food hygiene, and foodAtheme. He also learned how to work with and manage staff, as well as how to propagate and run a restaurant. This cross-cultural and international training gave him the experience and knowledge he needs to teach Culinary cooking to his students.Today, Rudolf W Segers is a Culinary & Hospitality teacher with over forty years of experience. He has taught diverse subjects such as Culinary Cooking, German Cuisine, Mediterranean Cooking, Italian Cooking, and American Cooking. Rudolf W Segers is passionate about his teaching, and knows that his students will benefit from his professional training and education.Rudolf W Segers is always available to answer any questions your students may have about his teaching methods or anything else related to Culinary Cooking. He is also a highly experienced teacher, having taught in Germany, Italy, Spain, the United States, and Europe. Rudolf W Segers is a reliable and trusted teacher, and will be sure to help your students achieve their Culinary Chef dreams.

💡 Technical & Interpersonal Skills

Rudolf W Segers is a skilled Chef who has experience in training, coaching, banquets, risk assessment, menu development, fine dining, problem resolution, seafood, concept development, department budgeting, quality management, Gourmet, Consulting, Hospitality, Food & Beverage, Culinary Skills, Restaurant Management, Mediterranean, Pre-opening, Restaurants, Hotels, Resorts, Cost Control, HACCP, Recipes, Food, Catering, Food Safety, Pastry, Hospitality Industry, Hygiene, Menu Engineering, Hospitality Industry, Hazard Analysis and Critical Control Points (HACCP), Mediterranean Cuisine, Restaurant.He is currently a Resort Director of Culinary Operations at Hilton. Rudolf W Segers has worked in Executive Chef at Waldorf Astoria Ras Al Khaimah. Executive Chef at One Sycamore Food Ventures from March 2013 to May 2013. Executive Sous Chef at The Ritz-Carlton Hotel Company LLC from November 2011 to February 2013. Area Executive Chef, Scenic Hotel Group / Te Waonui Forest Retreat, New Zealand at Scenic Hotels New Zealand from February 2011 to October 2011. Executive Sous Chef at Four Seasons Hotels & Resorts from August 2008 to December 2010. Chef de Cuisine at Rotana Hotels, Abu Dhabi, U.A.E. from October 2006 to July 2008. Senior Chef de Partie at Hammerheads Seafood Restaurant, Auckland, New Zealand from January 2004 to January 2004. Chef de Partie at Victorian Restaurant, Duesseldorf, Germany (1 Michelin star) from January 2003 to January 2004. Executive Chef at Duxton Hotels International from March 2005 to September 2006. Sous Chef at Kamakura Restaurant, Russell, New Zealand from January 2004 to January 2005. Chef de Partie at The Manor, West Orange, N.J., U.S.A. from January 2003 to January 2003. Executive Sous Chef at Achteraths Restaurant, Neukirchen-Vlyn, Germany from January 2002 to January 2003. Various from junior chef to owner at Hotel & Gasthof Segers, Spelle, Germany from January 1998 to January 2002. Anaheim Hilton & Towers Hotel at Hilton Worldwide from January 1996 to January 1998. King Salomon’s Palace Hotel at Isrotel Hotel Chain from January 1995 to January 1995. Dorchester Hotel London at Dorchester Collection from January 1993 to January 1994. Atlantic Hotel , Hamburg at Kempinski Hotels from January 1992 to January 1993. Hotel “Lederer am See”, at Bad Wiessee, Germany from January 1990 to January 1991.