Uwe Stiefel

Multi-talented Senior Manager and Corporate Executive Chef, well-versed and highly effective at developing, executing and directing key improvements to enable business enhancements and growth, lead to by 40 years of experience in the hospitality and cruise industry, specializing in multi-outlet food and beverage operations. Proven track record in enhancing customer satisfaction through innovative menu development and rigorous quality control. Expertise in cost management, financial acumen, staff empowerment and training, driving operational efficiency and crew retention. Committed to leveraging culinary creativity to achieve business growth while maintaining high standards of sanitation and food safety. Visionary leadership expertise with solid success, leading business operations toward growth. Skilled in cross-functional collaboration, process and communication optimization to achieve results. Dedicated to continuously improving professional knowledge and business outcomes.

• Master Class Intuitive Cooking, Chef Roy Choi, 03/01/22
• Master Class Cooking I, Chef Gordon Ramsay, 02/01/22
• Master Class Cooking Techniques I, Vegetables, Pasta and Eggs, Chef Thomas Keller, 01/01/22
• Master Class Cooking Techniques III, Seafood, Sous Vide, and Desserts, Chef Thomas Keller, 01/01/22
• Master Class Cooking, Chef Wolfgang Puck, 01/01/22
• Master Class Cooking Restaurant Recipes at Home, Chef Gordon Ramsay, 12/01/21
• Master Class Creativity and Leadership, Anna Wintour, Conde Nast / Vogue, 10/01/21
• Master Class Texas-Style BBQ, Aaron Franklin, American Chef, 10/01/21
• Master Class The Art of Negotiation, Chris Voss, Former FBI Lead Hostage Negotiator, 10/01/21
• Master Class Leading Winning Teams, Geno Auriemma, US Basketball Coach, 09/01/21
• Science Matters – Let’s Talk About Covid-19, Imperial College of London, 07/01/21
• COVID Safe Work Training for Dining In, TAFE Queensland, 07/01/21, CSW_DININGIN_20_01
• COVID Safe Hygiene Marshal Course, Clear to Work Australia, 05/01/21, 00377501
• The Fundamentals of Revenue Management: The Cornerstone of Revenue Strategy, ESSEC Business School, 09/01/20, 8KR9NXSJKMJT
• The Fundamentals of Hotel Distribution, ESSEC Business School, 09/01/20, NMPPTQ79XX8Z
• Measuring & Maximizing Impact of COVID-19 Contact Tracing, John Hopkins University, 08/01/20, 277Y3MLHRXTX
• The Science of Gastronomy, The Hong Kong University of Science and Technology, 08/01/20, YLPT7F6P55AR
• Food & Beverage Management, Università Bocconi, 06/01/20, THRU9M6U449Z
• Stanford Introduction to Food and Health, Stanford University / School of Medicine, 06/01/20, MXV7MDDFAKQH
• COVID-19 Contact Tracing, John Hopkins University, 06/01/20, JBAMNZAZCTN2
• COVID-19 Responsibility & Service Tips, Institute of Hospitality, 06/01/20
• Emerging Respiratory Viruses, including COVID-19: Methods for Detection, Prevention, Response and Control, WHO, 06/01/20
• Infection Prevention and Control (IPC) for Novel Coronavirus (COVID-19), WHO, 06/01/20
• EPROTECT Respiratory Infections (EN), WHO, 06/01/20
• Standard precautions: Environmental Cleaning & Disinfection, WHO, 06/01/20
• Standard precautions: Hand Hygiene, WHO, 06/01/20
• United States Vessel Sanitation Program 2018, CDC Atlanta, 08/01/19, 08/01/21