HOW WE STARTED
Training and becoming a master in the Kitchen
The founder of Culinart, Chef Stanley, was brought up in Germany to a German mother and a Chinese father which reflects his Southeast Asian and Continental culinary style.
Eager to translate his enthusiasm for cooking and entertaining to a profession, Chef Stanley studied all aspects of five-star hospitality at a renowned Hotel School in Germany and during a three-year apprenticeship where he learned to master all stations of an expert kitchen.
Discovering Roots & Experience in Southeast Asia
To find his Chinese roots Chef Stanley’s eagerness let him emerge on a professional career journey of over 25 years spanning a series of select positions at award-winning hotels and restaurants and eventually leading him to Hong Kong’s famed Mandarin Oriental Hotel where he spent 5 years leading a team of over 120 chefs. He also opened three high-end restaurants in The Venetian Hotel in Macau as the Project and General Manager.
Experience in Europe, South Africa and America
During Chef Stanley’s journey, he had the opportunity to work at prestigious restaurant establishments such as the Waldhotel Friedrichsruhe in Germany, where the restaurant gained a second Michelin star during his tenure. He went on to work at the Hotel Kronenhof in St. Moritz in Switzerland and the Palace of The Lost City in South Africa, where he was an integral part in the inauguration luncheon of Nelson Mandela with over 2000 dignitaries from all over the world.
Bringing things back to the roots
Chef Stanley has now settled back to his Chinese roots in Hong Kong and set up a catering company. He founded and operates Culinart, a high-end catering Hong Kong company and also runs a private kitchen in Wong Chuk Hang. He continues to specialise in creating contemporary Southeast Asian culinary experiences for events of all sizes in Hong Kong and across Southeast Asia.
Get in touch with us to discuss the event planning, catering and a customised menu for your upcoming event.