“Ralph brings to work a rare and highly desirable combination of remarkable technical skills, professionalism, an all-consuming passion, tireless ambition to improve, patience and sincere desire to train and develop local talent, organizational talent, innovation and flexibility. I could go on forever; Ralph is the very best and a showcase for his profession! “

Peter Schatzmann, Executive Search International Phuket, Thailand

“In my over 30 years in the hospitality industry I have come a cross only a few people who have shown the same passion, dedication and commitment to their chosen profession as Ralph has. In particular his desire and ability to pass on his vast knowledge and technical skills makes him stand out among his peers”

Matthias Kann, Managing Director, Kempinski Hotel Beijing, Lufthansa Centre, P.R. China

Ralph Gottschalk

Contact Number: 0762632721

Personal References on request

Professional Education

  • Apprenticeship as Baker, at Bakery Thiele, Hannover, Germany 1982-1985
    Graduated 1985 with Diploma
  • Apprenticeship as Chef, Intercontinental Hotel Hannover, Germany 1985-1988
  • Graduated 1988 with Diploma

Professional Experience

  • Lohmeier & Deimel, Hardhoehe Bonn, Government, Commis de Cuisine
    Steigenberger Hotel, 5*, Bad Neuenahr, Germany, Commis & Demichef
    The Langham Hilton, 5*. London – Opening, Chef de Partie
    The King Solomon Palace, 5*, Eilat, Israel – Resort Hotel, Pastry Chef
    The Queen Elizabeth II, 5* Cruise Liner – Production Chef
    Sun City Resort, 5*, Sun City, South Africa – Multi Unit, Assistant Complex Pastry Chef
    New World International, 5*, Hong Kong – City Business Hotel, Executive, Pastry Chef
    Sun City Resort, 5*, Sun City, South Africa – Executive Complex, Pastry Chef
    Voted best Resort in the World 1992,1993,1994
    New World International, 5*, Yangoon, Myanmar – Opening, Executive Pastry Chef
    The Oberoi & The Oberoi Towers, 5*, Mumbai, India – City
  • Business Hotel, Executive Pastry Chef, Teacher at Oberoi Hotel School New Delhi
  • Best Business Hotel Asia 1998
  • Best Business Hotel Asia 2001
  • The Peninsula Hotel, 5*, Chicago, USA – Opening, City Business Hotel, Executive Pastry Chef
  • Best Opening Hotel in the USA 2001
  • Top 10 New hotels in the world 2001
  • Best Asian restaurant in Chicago 2001, 2002
  • Top ten new restaurants in the USA, 2001
  • Mobil Five-Star and the AAA Five-Diamond awards, 2001,2002,2003
    The Ritz-Carlton Hotel, 5*, Maui, Hawaii, USA – Resort, Executive Pastry Chef
  • Top Ten Hotels in the world in Conde Nast Traveler 2003
  • Taj Mahal Hotels, Luxury Division, Mumbai, India – Corporate Executive Pastry Chef
  • Intercontinental Hotels, Seoul, South Korea – Multi Unit Operation
  • The Grand Intercontinental Hotel, 5*
  • Intercontinental Hotel Seoul,5*
  • LG Supermarket Bakery, Executive Pastry Chef


  • 2005 – Present
    The Pastryworks Bakery
    22 employees, 3 Bakeries
  • 2005 – Present
    The Pastryworks Cooking School
  • 2012 – Present
    SAACA, South African Academy of Culinary Arts
    International Diploma in Pastry & Culinary Arts
  • From 2010 to 2016
    Consulting Pastry Chef for Chocolate Frey, Switzerland
    Responsible for Middle East, Africa and Asia
    Chocolate Workshops and Demonstrations, Jeddah, Kuwait, Muscat, Oman, New Delhi, Mumbai, Beirut, Bangkok, Pattaya, Shanghai
  • From 2010 to Present
    Hired by Kofler & Kompanie GmbH, Berlin, Germany
    Stadium Executive Chef, Port Elizabeth, FIFA Worldcup 2010, South Africa
    Stadium Executive Chef, Sao Paulo, Opening Ceremony, Brazil, FIFA Worldcup 2014,
    Final in Rio De Janeiro
    Stadium Chef, Baku, Azerbaijan, Summer Olympic Games 2015
    Executive Pastry Chef, Ashgabat, Turkmenistan, Asian Olympic Games 2017 Sports Hotel & Olympic Hotel, Opening Ceremony Hotel, Stadium, VVIP
    Stadium Executive Chef, Saint Petersburg, Russia, FIFA Worldcup 2018
    Stadium Chef Yokohama & Oita, Rugby World Cup Japan 2019
  • From 2010 to Present
    Consulting Experience
    Intercontinental Hotel Singapore, Pastry Revamp
    Les Ottoman Boutique Hotel, Istanbul, Turkey, Opening, Training
    The Puli Hotel & Spa, Shanghai, China, Opening, Training
    Moevenpick Hotels Middle East & Asia, Corporate Workshop Jordan for Middle East Moevenpick Hotels & Resorts Africa
    The Puxian Hotel & Spa, Beijing, China 2020
    The Puli Hotel & Spa, Shanghai, China
    The PuShang Hotel & Spa, Xiamen, China 2020
    “Inzolo Lodge, 5 star Game Lodge, Addo, Eastern Cape, South Africa
    “Atelier Velvet”, Cake Artist Shop, Bakery, Bistro, Chennai, India 2019 / 2020
    “Kofler Bakery” Doha, Qatar, 2019 / 2020

Continuing Education

  • The Wilton School of Confectionary Arts, Woodridge, Illinois, United States
  • “Diploma” Airbrushing
  • “Diploma” Gum Paste
  • “Diploma” Sugar Pulling
  • “Diploma”Master Course in Artistic Cake Decorating
  • Artistic Pastry School, Robert Oppeneder, Munich, Germany
  • “Diploma” Sugar & Chocolate Showpieces
  • “Diploma” Dessert Creations from the 3 Star Michelin Kitchens
  • Artistic Sugar School, Fabilo, Rickenbach, Switzerland
  • “Diploma” Sugar Artistik
  • “Diploma” Perfection Course Sugar Artistic

Working Experience with

  • Scott Webster, Owner & Chef Osia restaurant, 1 star Michelin – Singapore
  • Ming Tsai, Owner & Chef Blue Ginger Restaurant – Boston, USA
  • Yves Mattagne, Chef Sea Grill Restaurant – 3 star Michelin, Brussels
  • Steve Szabo, Chef Versace Hotel – Australia
  • Alain Reix, Chef Jules Verne Restaurant – 3 star Michelin, Paris
  • Wolfgang Staudemeier, Owner & Chef Gianni Restaurant – 2 star Michelin, Germany
  • Tony Chi, Owner Tony Chi & Associates – New York, USA
  • Roland Gaelends, Owner & Creative Consultant – Belgium
  • Bernard Proot, Del Rey Chocolatiers, Antverpes, Belgium

“Ralph is a true professional in our industry and wherever he will be he will always touches people’s lives and working attitude towards our profession. Ralph is one of the most creative professional I have ever had the pleasure to work with. I wish more guys like him would be still around. “

Uwe Faust, Culinary Director, Jumeirah Group, Dubai