Stephan Benkendorff is a hospitality professional for more than 20 years, with experience in award-winning Hotels and Restaurants in the Middle East, Switzerland, Germany, and the Philippines.

 

At an early age he got inspired by the culinary background of his Grandfather and Father. Cooking became his passion. “It was always inspiring to watch my dad cook for the family”, he says. Born in Cologne, Germany his professional career began at the  Hyatt Regency Hotel, Cologne. After becoming a Chef in 2001, he started his culinary journey around the globe in St. Moritz, Switzerland. It was at the Carlton Hotel.

 

Falling in love with the incredible local ingredients, he decided to stay in the country for almost 9 years.

 

Working in Michelin and Gault Millau awarded restaurants, like the 2 *  “Restaurant Fischerzunft” by André Jaeger in Schaffhausen, where he developed his skills in european - asian fine dining cuisine and adapted the "Cuisine du bonheur".

 

“It`s a wonderful gift having the possibility to make people happy with a great meal, cooking is equally emotional, evokative & connective to us!”, he says.

 

Eager to explore new cultures, flavors and types of cuisines, he traveled for the first time to the Middle East in 2011 joining the culinary team of the Yas Island Rotana Hotel, Abu Dhabi leading the team of Blue Grill, the signature outlet.

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In 2013, he accepted the role of Sous Chef at the Kempinski Hotel Bahrain, moving for the same Company to Doha, Qatar a year later.