Rolf StrubCULINARY INSTRUCTOR

biography

I was born and raised in Switzerland and I love to cook. I began my culinary career at 16
when I started a classic 3 year apprenticeship in a small, exclusive, five-star restaurant. After
completing my training, I worked in establishments ranging from five-star hotels to fine dining
restaurants to exclusive catering companies in Switzerland. For the last 20 years, I have
honed my skills in Swiss and French kitchens and I also took an opportunity to experience
Italian and Spanish traditional cooking. I have traveled all around the world, including Asia,
India and Australia. All of my traveling has impacted my cooking style and helped to make me
a better and more well rounded chef and teacher.
In December of 2005, my wife, Ann, and I relocated to the USA. We lived on the Seacoast of
New Hampshire where I have become an active member of the “farm to table” movement and

helped to develop the market place for locally produced food.

skills

Purpose
20%
Passion
40%
Professional
60%

contact info

Email info@culinaryconceptsab.com

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