- Thailand


- Marco Bruschweiler



- thaicook1953@gmail.com


- Cultural Heritage Committee,World Cultural Culinary Heritage Committee,Level A,Judge


- From 2008-07-01 To 2013-06-30
- From 2013-05-06 To 2018-05-04


 

Swiss Diploma Master Chef Marco P. Brüschweiler is a 60 years old Swiss national, who started his culinary career in a small Restaurant on the Lake of Constance near the German Border in Switzerland. He has been working for 3 years in Switzerland in various hotels and restaurants to gain more experiences in the regional and international cuisine, He’s aim always was to become a big chef and working overseas, and he got his first assignment In south Africa at the President Hotel in Johannesburg 1975. From there he took assignments in Miami, Florida, German Rhine river line, Holland American cruises, Royal Cliff Hotel, Pattaya, the Barbados Marriott’s Hotel, Holiday Inn Cairo, Swissair Air-catering, Cairo and then back to the Casino Lucerne, Switzerland.

 

In 1989 he graduated from the Swiss Hotel School with a Swiss Master Degree in cookery. He then took an offer to work as Complex Executive Chef at the Sun City Casino and entertainment center with 28 kitchens and over 400 staff in the various restaurants and the convention center. In 1991 he came back to Bangkok as the executive chef of the Asia Hotel, and later for the Novotel Bangna.

 

With the exposure to so many cultures and cuisine and the never ending strive of learning something new, he’s experiences gained every time he moved to another job or another country, and helped him to get the knowledge, he is now able and happy to share with he’s younger colleagues and chefs around the world, but also is of a valuable asset to many food companies that re using he’s service. He’s also one of the leading advisers to the Thailand Culinary Academy, which trains and sends young Thai chefs to international contests worldwide

 

Chef Marco is now running a Culinary School in Bangkok, specialized in Thai cuisine and also organizing Thai, Vegetarian and Swiss food festivals worldwide. He is invited up to 10 times a year to national and international culinary competitions her in Bangkok and in the greater Asian region.

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