Kurt and Grace Schaub

The Early Years

I was born and educated in Switzerland. My Hotel Background started after graduating from High School in a small town called Sissach near Basel.

Start of my Hotel Career

I worked in a small Hotel taking care of the Wine Cellar, later I decided to learn the trade of chef in the same Hotel. I enrolled in the Trade School in Basel where I successfully graduated as a Professional Chef in 1968. I had profound practical and theoretical training in all aspects of the Kitchen and Food Management in several well-established Hotels and Restaurants in Switzerland, working my way up from Commis to Chef de Partie in places like Mövenpick where I was inaugurated with its modern Food Management System.

From Guernsey to Canada and the Cruises with the Vistafjord

In 1972 I moved for a short stint to Guernsey in the Channel Islands to work as Chef de Partie in a Hotel during the summer season. In 1973 I immigrated to Canada and worked in different Hotels in Toronto where I was introduced to the American Food & Beverage Management System. In 1975 I've joined the Norwegian America Line as Chef Garde Manger on the M/S Vistafjord, cruising the Caribbean, Mediterranean and the Fjords of Norway.

My Asian Years

In 1976 I relocated to the capital of the Philippines where I got the chance to conjugate with the Manila Hilton as Sous Chef. In 1976 I moved to the 750 room Nikko Manila Garden Hotel as Executive Sous Chef where I was working my way up to Executive Chef. After four years with Nikko I proceeded to Thailand where I joined the Amari Hotels as Executive Chef. In 1984 the opportunity offered itself for a new Hotel opening in China so I rejoined the Nikko Group, opening the precious Beijing - Toronto Hotel in the Chinese capitol, it was there where I got my vast experience in training Kitchen personnel. Working under the most difficult circumstances I managed to make the Beijing - Toronto Hotel the most famous one at this time for its Food in Peking. After two years in Peking the Nikko Group decided to send me to Shanghai to open the Nikko Longbai Shanghai. In 1989 I've joined New World Hotels in Shanghai as Pre-opening Executive Chef, unfortunately the Tiananmen Square Incident forced me to resign and leave the country, but not before I got married to my lovely wife Grace from Shanghai. After Shanghai I moved to Bali where I've been working for a Indonesian Hotel and Restaurant Chain as Group Director of Food and Beverage. The eight years I've been spending in Bali where the most enjoyable years in my live. Bali is a paradise and it was very difficult to depart, but all good things come to an end.

The Recent Years