Profile - Culinary | Hospitality | Hotel Career
Born, educated and trained in his native Switzerland. Qualified Master Chef C.I.A. with more than 20 years international culinary and executive management experiences within the international hotel industry.
For the last 20 years worked in Executive Management positions in the top end 5 star hotel industries worldwide. Conducted, held and planned several major Food and Cultural promotions/festivals as well hosted several Head of state Gala Dinners worldwide.
Successful involvement in major 5 star Hotel openings and projects as well in revamping/rebranding existing operations. Successfully planned and concluded several Restaurant concepts and openings for major 5 star Hotel organizations worldwide. Well experienced in all aspects of today’s Hotel and Restaurant Management, Operation and Marketing needs.
Strong affiliations and relationships with leading Food and Beverage suppliers, manufacturers and distributors worldwide. As well developed, researched, tested and innovated several products for quality, pricing/costing, do ability, marketing and suitability for specific markets/regions.
Well connected and experienced in procurement of Equipment (FF&E) and Operating equipment and tools for refurbishments / openings worldwide.
Able to support, advice, consult and coach the operator/producer/manufacturer as well the customer/end user and individuals in this so great and ever changing Industry tailor made to your specific needs.
For the last 20 years worked in Executive Management positions in the top end 5 star hotel industries worldwide. Conducted, held and planned several major Food and Cultural promotions/festivals as well hosted several Head of state Gala Dinners worldwide.
Successful involvement in major 5 star Hotel openings and projects as well in revamping/rebranding existing operations. Successfully planned and concluded several Restaurant concepts and openings for major 5 star Hotel organizations worldwide. Well experienced in all aspects of today’s Hotel and Restaurant Management, Operation and Marketing needs.
Strong affiliations and relationships with leading Food and Beverage suppliers, manufacturers and distributors worldwide. As well developed, researched, tested and innovated several products for quality, pricing/costing, do ability, marketing and suitability for specific markets/regions.
Well connected and experienced in procurement of Equipment (FF&E) and Operating equipment and tools for refurbishments / openings worldwide.
Able to support, advice, consult and coach the operator/producer/manufacturer as well the customer/end user and individuals in this so great and ever changing Industry tailor made to your specific needs.
Qualifications / Titles
Teacher - BA of Education in Adult Education UTS 2009
-Chef Lecturer in Culinary Arts, Gastronomy and Hospitality Management
-Approved FSS Trainer, NSW Food Authority | TAFE NSW NSI, North Sydney College | 2014
Diploma in Hospitality Management,TAFE NSW WI 2010
Certified Skill Trainer & Assessor, CERT IV TAE 2010
Global Hotelier (GHC) - The Global Hotelier's Club USA 2005
Certified Culinary Judge, WACS Pacific Rim / ACF 2005
Skill Assessor - Le Cordon Bleu, Sydney 2005
Certified in Advanced Food Hygiene Management (HACCP), Dubai 2004
Skill Assessor - GIBB, Bern Switzerland 2001
Diploma in Int. Hotel Management ACT&T - ICS, T&T Institute Australia 1994
Master Craftsman C.I.A - The Catering Institute of Australia 1994
Certified Chef (Commercial Cookery) - Switzerlandf 1988
-Chef Lecturer in Culinary Arts, Gastronomy and Hospitality Management
-Approved FSS Trainer, NSW Food Authority | TAFE NSW NSI, North Sydney College | 2014
Diploma in Hospitality Management,TAFE NSW WI 2010
Certified Skill Trainer & Assessor, CERT IV TAE 2010
Global Hotelier (GHC) - The Global Hotelier's Club USA 2005
Certified Culinary Judge, WACS Pacific Rim / ACF 2005
Skill Assessor - Le Cordon Bleu, Sydney 2005
Certified in Advanced Food Hygiene Management (HACCP), Dubai 2004
Skill Assessor - GIBB, Bern Switzerland 2001
Diploma in Int. Hotel Management ACT&T - ICS, T&T Institute Australia 1994
Master Craftsman C.I.A - The Catering Institute of Australia 1994
Certified Chef (Commercial Cookery) - Switzerlandf 1988
Credentials
ORGANIZATIONS and COMPANIES
Martin ZGraggen WAS INVOLVED WITH and WORKED FOR:
Middle East 2002 - 2005
Moevenpick Hotel Bur Dubai, UAE
Area Executive Chef for Moevenpick Hotel & Resorts, GCC
Based in Dubai in charge 7 existing and 9 new planned Hotel & Resorts as per 2004
Voted Top Ten Best Italian Restaurant (La Veranda) Time Out Magazine, Dubai 2005
***
Le Royal Meridien Abu Dhabi, UAE
Executive Chef/F&B Director
Rebranding, Voted Best new 5star Hotel in the Middle East 2002
Best Fine Dining, Best Italian and Best International (Irish Pub) Restaurant awarded by What's on Magazine in U.A.E
Best Middle East Culinary Team attending / participating in "Salon Culinaire Mondial" in Dubai 2003.
Europe 1999 - 2002
Hotel Schweizerhof Bern, Switzerlan
Maitre de cuisines / Executive Chef
Founding member of the leading hotels of the world
Voted Best Gourmet Hotel in Switzerland (14 and 17 Pt. Gault-Millau) 2001
14 Pt. Gault-Millau Jack's Brasserie 2000 | 2001
16 Pt. Gault-Millau Schultheissenstube 2000
17 Pt. Gault-Millau Schultheissenstube 2001
Conducted Gala dinners with Chef Anton Mosiman
***
Into the Hotel Zermatt, Switzerland
Executive Chef/F&B Director
Voted top ten Best new hotel in the world by London Times, UK 1999
1 Star Into the Restaurant by Guide Michelin Switzerland 2000
Restaurant 1818 voted top fifty Best new Restaurant in the world by Conde Nast Magazine1999
14 Pt. Gault-Millau Restaurant 1818. 1999
Asia 1994 - 1999
The Grand Hotel Taipei, Taiwan
Executive Chef
Voted top ten best Hotel in the world
Official State Government Hotel of Taiwan
Host of ASEAN conference in 1999
Conducted promotion with 3 Michelin Star Chef Alan Ducasse
***
Swissotel/Raffles Beijing, China
Executive Chef
Top ten best 5star Hotel in China
Official shadow government Hotel for Hong Kong and Macau
Hosted biggest Chaine des Rotisseurs Dinner in the history of China 1997
***
ITT Century Park Sheraton Manila, Philippines
Fine Dining Chef
"Le Sud" Restaurant voted top ten Best Restaurant in Manila 1996
Australia 1991 - 1994
Intercontinental Hotel/The Treasury Restaurant and Bar Sydney, Australia
Fine Dining Chef
Opening the Treasury Restaurant & Bar with Tony Bilson
Best French Restaurant in Sydney by SMH Good Food Guide 1994
2/3 Chefs Hats by SMH Good Food Guide 1994
**
Radisson Hotel Sydney, Australia
Sous-Chef
Flagship Hotel for Radisson Group (Pacific region)
***
The Gazebo Hotel Sydney, Australia
Chef Tournant
Leading CBD Business Hotel in Sydney
***
The Regent Hotel/Kable’s Restaurant Sydney, Australia
Chef Saucier
Voted top ten Best Hotel in the world, 1991
2/3 Chefs Hat by SMH Good Food Guide 1991
Worked with Chef Serge Dansereau
***
TAFE NSW NSI, Ryde College, Sydney Australia
Chef Lecturer/Instructor Commercial Cookery and Culinary Arts
Worked with Chef/Head Teacher Hans Schings
Americas 1990
Crystal Cruises “MS Crystal Harmony” Bahamas
Demi - Chef de Partie
3rd largest Cruise ship in the workd 1990
Voted as 6star Cruise / Hotel ship
Switzerland 1985 - 1990
Restella Restaurant group Basel Switzerland
Corporate Chef Tournant
Swiss Restaurant group / chain (Cuisine du Marche concept)
Restaurant Federal Zofingen, Switzerland
Commis de cuisine
1 star Restaurant Federal in Guide Michelin Switzerland 1989
16 Pt. Gaul-Millau Restaurant Federal 1989
Swissotel “Le Plaza” Basel, Switzerland
Commis de cuisine
Martin ZGraggen WAS INVOLVED WITH and WORKED FOR:
Middle East 2002 - 2005
Moevenpick Hotel Bur Dubai, UAE
Area Executive Chef for Moevenpick Hotel & Resorts, GCC
Based in Dubai in charge 7 existing and 9 new planned Hotel & Resorts as per 2004
Voted Top Ten Best Italian Restaurant (La Veranda) Time Out Magazine, Dubai 2005
***
Le Royal Meridien Abu Dhabi, UAE
Executive Chef/F&B Director
Rebranding, Voted Best new 5star Hotel in the Middle East 2002
Best Fine Dining, Best Italian and Best International (Irish Pub) Restaurant awarded by What's on Magazine in U.A.E
Best Middle East Culinary Team attending / participating in "Salon Culinaire Mondial" in Dubai 2003.
Europe 1999 - 2002
Hotel Schweizerhof Bern, Switzerlan
Maitre de cuisines / Executive Chef
Founding member of the leading hotels of the world
Voted Best Gourmet Hotel in Switzerland (14 and 17 Pt. Gault-Millau) 2001
14 Pt. Gault-Millau Jack's Brasserie 2000 | 2001
16 Pt. Gault-Millau Schultheissenstube 2000
17 Pt. Gault-Millau Schultheissenstube 2001
Conducted Gala dinners with Chef Anton Mosiman
***
Into the Hotel Zermatt, Switzerland
Executive Chef/F&B Director
Voted top ten Best new hotel in the world by London Times, UK 1999
1 Star Into the Restaurant by Guide Michelin Switzerland 2000
Restaurant 1818 voted top fifty Best new Restaurant in the world by Conde Nast Magazine1999
14 Pt. Gault-Millau Restaurant 1818. 1999
Asia 1994 - 1999
The Grand Hotel Taipei, Taiwan
Executive Chef
Voted top ten best Hotel in the world
Official State Government Hotel of Taiwan
Host of ASEAN conference in 1999
Conducted promotion with 3 Michelin Star Chef Alan Ducasse
***
Swissotel/Raffles Beijing, China
Executive Chef
Top ten best 5star Hotel in China
Official shadow government Hotel for Hong Kong and Macau
Hosted biggest Chaine des Rotisseurs Dinner in the history of China 1997
***
ITT Century Park Sheraton Manila, Philippines
Fine Dining Chef
"Le Sud" Restaurant voted top ten Best Restaurant in Manila 1996
Australia 1991 - 1994
Intercontinental Hotel/The Treasury Restaurant and Bar Sydney, Australia
Fine Dining Chef
Opening the Treasury Restaurant & Bar with Tony Bilson
Best French Restaurant in Sydney by SMH Good Food Guide 1994
2/3 Chefs Hats by SMH Good Food Guide 1994
**
Radisson Hotel Sydney, Australia
Sous-Chef
Flagship Hotel for Radisson Group (Pacific region)
***
The Gazebo Hotel Sydney, Australia
Chef Tournant
Leading CBD Business Hotel in Sydney
***
The Regent Hotel/Kable’s Restaurant Sydney, Australia
Chef Saucier
Voted top ten Best Hotel in the world, 1991
2/3 Chefs Hat by SMH Good Food Guide 1991
Worked with Chef Serge Dansereau
***
TAFE NSW NSI, Ryde College, Sydney Australia
Chef Lecturer/Instructor Commercial Cookery and Culinary Arts
Worked with Chef/Head Teacher Hans Schings
Americas 1990
Crystal Cruises “MS Crystal Harmony” Bahamas
Demi - Chef de Partie
3rd largest Cruise ship in the workd 1990
Voted as 6star Cruise / Hotel ship
Switzerland 1985 - 1990
Restella Restaurant group Basel Switzerland
Corporate Chef Tournant
Swiss Restaurant group / chain (Cuisine du Marche concept)
Restaurant Federal Zofingen, Switzerland
Commis de cuisine
1 star Restaurant Federal in Guide Michelin Switzerland 1989
16 Pt. Gaul-Millau Restaurant Federal 1989
Swissotel “Le Plaza” Basel, Switzerland
Commis de cuisine
Awards / Recognition
.
AWARD
Voted TOP TEN best Italian Restaurant byTime Out Dubai magazine, Dubai U.A.E. - 2005
La Veranda, Moevenpick Hotel Bur Dubai
AWARD
“Runner up” for best Fine Dining Restaurant by What’s On magazine, Dubai U.A.E. - 2004
“Al Fanar” , Le Royal Meridien Hotel Abu Dhabi
AWARD
“Winner” for best Pub / Bar by What’s On magazine, Dubai U.A.E. - 2004
“PJ’s O’Reilly’s, Le Royal Meridien Hotel Abu Dhabi
AWARDS Sweet Week Pastry Competition Dubai U.A.E. - 2003
1 Gold / 1 Silver / 3 Merits by Emirates Culinary Guild, Dubai U.A.E. - 2003
Le Royal Meridien Hotel Abu Dhabi
AWARDS(s) and RECOGNITION(s) Salon Culinaire Dubai U.A.E. - 2003
The Gulf Today
The Connector
20 Medals / 5 Merits – out of 21 Entries
(The only gold medal with distinction)
Best performance of all Meridien Hotels in ME
Best performance of all Abu Dhabi Hotels/Entries
Le Royal Meridien Hotel Abu Dhabi
LETTER of APPRECIATION
Swiss Food Promotion / Festival @ The Grand Hotel Kaohsiung, Taiwan - 1999
AWARD and RECOGNITION WORLD ICE SCULPTURE COMPETETION in Asahikawa, Japan - 1998
Representing Team China – 15th place out of 100 entries
Japanese Association of Maitre de Cuisinier and the French Culinary Association
Swissotel Hong Kong Macau Center, Beijing, China
AWARDS and RECOGNITION(s) CHEFS ON PARADE COMPETETION in Manila Philippines - 1995
2nd overall Place for Hotel team, Philippines Hotel Association
ITT Century Park Sheraton Hotel, Manila, Philippines
AWARD and RECOGNITION GAS (live) COOKING COMPETETION in Sydney, Australia - 1991
2nd Place live cooking competition
Modern Stylish Catering, Sydney, Australia
AWARD - RECOGNITION Best Chef ApprenticeFinal Exam in Basel, Switzerl;and - 1988
Runner up for Huegli Price, Switzerland 1988
Restaurant Gambrinus, Basel-Stadt, Switzerland
AWARD
Voted TOP TEN best Italian Restaurant byTime Out Dubai magazine, Dubai U.A.E. - 2005
La Veranda, Moevenpick Hotel Bur Dubai
AWARD
“Runner up” for best Fine Dining Restaurant by What’s On magazine, Dubai U.A.E. - 2004
“Al Fanar” , Le Royal Meridien Hotel Abu Dhabi
AWARD
“Winner” for best Pub / Bar by What’s On magazine, Dubai U.A.E. - 2004
“PJ’s O’Reilly’s, Le Royal Meridien Hotel Abu Dhabi
AWARDS Sweet Week Pastry Competition Dubai U.A.E. - 2003
1 Gold / 1 Silver / 3 Merits by Emirates Culinary Guild, Dubai U.A.E. - 2003
Le Royal Meridien Hotel Abu Dhabi
AWARDS(s) and RECOGNITION(s) Salon Culinaire Dubai U.A.E. - 2003
The Gulf Today
The Connector
20 Medals / 5 Merits – out of 21 Entries
(The only gold medal with distinction)
Best performance of all Meridien Hotels in ME
Best performance of all Abu Dhabi Hotels/Entries
Le Royal Meridien Hotel Abu Dhabi
LETTER of APPRECIATION
Swiss Food Promotion / Festival @ The Grand Hotel Kaohsiung, Taiwan - 1999
AWARD and RECOGNITION WORLD ICE SCULPTURE COMPETETION in Asahikawa, Japan - 1998
Representing Team China – 15th place out of 100 entries
Japanese Association of Maitre de Cuisinier and the French Culinary Association
Swissotel Hong Kong Macau Center, Beijing, China
AWARDS and RECOGNITION(s) CHEFS ON PARADE COMPETETION in Manila Philippines - 1995
2nd overall Place for Hotel team, Philippines Hotel Association
ITT Century Park Sheraton Hotel, Manila, Philippines
AWARD and RECOGNITION GAS (live) COOKING COMPETETION in Sydney, Australia - 1991
2nd Place live cooking competition
Modern Stylish Catering, Sydney, Australia
AWARD - RECOGNITION Best Chef ApprenticeFinal Exam in Basel, Switzerl;and - 1988
Runner up for Huegli Price, Switzerland 1988
Restaurant Gambrinus, Basel-Stadt, Switzerland
Associations and Memberships (Hospitality / Culinary Industry)
1. LTB (Les Toques Blanches Australia, Victoria Chapter) - 2012
2. The Global Hotelier’s Club, International - 2005
3. ECG (The Emirates Culinary Guild, Dubai UAE) - 2002
4. CCCB (Cercle des Chefs de cuisine Berne, Switzerland) - 2001
5. ERFA (Swiss leading deluxe 5star Hotels, Switzerland) - 2000
6. NeXc Hong Kong - 1999
7. Les Ambassadeurs Gastronomique Suisse a l’Etranger, Switzerland - 1995
8. LTB (Les Toques Blanches, Philippines) - 1995
9. LTB (Les Toques Blanches Australia, NSW Chapter) - 1994
10. CIA (The Catering Institute of Australia) - 1994
11. ACF (Australian Culinary Federation) -1992
12. WACS (World Association of professional Chefs and Cooks) - 1992
13. SKV (Swiss Chefs Association) -1988
14. Hotel & Gastro Union (Switzerland) -1985
2. The Global Hotelier’s Club, International - 2005
3. ECG (The Emirates Culinary Guild, Dubai UAE) - 2002
4. CCCB (Cercle des Chefs de cuisine Berne, Switzerland) - 2001
5. ERFA (Swiss leading deluxe 5star Hotels, Switzerland) - 2000
6. NeXc Hong Kong - 1999
7. Les Ambassadeurs Gastronomique Suisse a l’Etranger, Switzerland - 1995
8. LTB (Les Toques Blanches, Philippines) - 1995
9. LTB (Les Toques Blanches Australia, NSW Chapter) - 1994
10. CIA (The Catering Institute of Australia) - 1994
11. ACF (Australian Culinary Federation) -1992
12. WACS (World Association of professional Chefs and Cooks) - 1992
13. SKV (Swiss Chefs Association) -1988
14. Hotel & Gastro Union (Switzerland) -1985