Chef Klaus

     Klaus started his career as an apprentice at the Café Konditorei Walcher in the famous skiing town of Schladming, then completed his military service in the Austrian Army and moved on to learn the Bakery skills the Artisan Bakery of Karl Gspandl in Hainburg. At the age of 25 he joined the culinary team of the then world best cruise liner, Norwegian owned Seaborne Pride and spend a total of 2 years on this and other 5 star Cruise ships. After this followed a 5 year career in 5 star Hotels in the Middle East and Africa.

     In 1996 he started the Artisan Bakery “Ennsvalley Bread” in Nairobi Kenya which he share owned and managed for 14 years, supplying 20 airlines, many Restaurants and Hotels. Ennsvalley Bakery is today the leading quality manufacturer of baked goods in East Africa.

     Since 3 years Klaus teaches young Pastry Chefs and Bakers throughout South East Asia new skills and technics as a technical Advisor. Klaus has undergone lots of trainings courses through his career, at Ewald Notters Sugar Art School in Zurich, attended Master classes in Baking and has been a long time member of the Chain des Rotisserie.