2006 -2007 Executive Chef @ Holiday Inn Düsseldorf Airport Ratingen
2005 -2006 Executive Sous Chef @ Holiday Inn Düsseldorf Airport Ratingen
2006 -2006 Chef Gardemanger @
2004 -2005 Head Chef @ Cafe-Restaurant Pathos Bonn
2004 -2005 Head Chef @ Cafe-Restaurant Giaccomo Bonn
2003 -2004 Chef @ Catering Kartoffel Bonn
2003 -2003 Chef Saucier @ Restaurant Herkenrath Hof Leverkusen
2002 -2003 Head Chef @ Restaurant-Cocktail Bar Havana Leverkusen
2002 -2002 Chef de Partie Entremetier and Saucier @
2002 -2002 Consulting Chef @ Restaurante Steirer Stub´n Mallorca
2002 -2002 Consulting Chef @ Restaurate Kelly´s Corner Mallorca
2001 -2002 Demi Chef Entremetier and Demi Chef Tournant @ Hotel Dorint Royal Golf Resort & Spa Mallorca
1999 -2001 Trainee @
2000 -2000 Kitchen Assistant @ Restaurant Catwalk
Gregor Funcke Education
Ostelea, Tourism Management School 2023-2025
EAE Business School 2023-2025
CENTRUM PUCP 2021-2021
IED Barcelona 2019-2019
Berufsschule für Hotel- und Gaststätten in München 1999-2001
Gregor Funcke Summary
Gregor Funcke, based in Peru, is currently a Culinary Director at Le Cordon Bleu Perú. Gregor Funcke brings experience from previous roles at Le Cordon Bleu Perú, JW Marriott and CEVICHE LTD. Gregor Funcke holds a 2023 - 2025 Ostelea, Tourism Management School.
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