Rainer Zinngrebe

Food is the quickest entry to learn about cultures, both regional and international. I always tried to learn everything i can about the cuisines i cook with so that i can respect the culture and authenticity.
Singaporean Inspired Alasakan King Crab Ceviche
The Ritz-Carlton LLC. Chevy Chase, MD
VP Culinary, Corporate Chef. 3+ yrs
Cancun, Mexico
Ritz-Carlton, Cancun Mexico. 3+ yrs
The Fullerton Hotel. Singapore, Singapore
EAM Food and Beverage. 1-2 yrs
Luxury Collection Sheraton Grande. Bangkok, Thailand
Executive Chef. 2-3 yrs
Mandarin Oriental Hotel. Kuala Lumpur, Malaysia
Executive Chef. 1-2 yrs
Concept Design and Development
Operating luxury hotels and restaurants
Competition judging
Food styling
BOH operations
Food photography
Food/menu costing
Food sanitation
Food/menu costing
HACCP trained/certified
Kitchen management
Food industry consulting
Culinary writing
Inventory control
P&L management
TV/radio guest appearances
Time management
Recipe development
Menu development
I am interested in all cuisines and cooking styles, but when we create new concept restaurants i am most interested in making sure we deliver authentic food against the concept. Flawless execution of the concept is the goal, whatever the concept is.
Rainer Zinngrebe
Rainer Zinngrebe
Bethesda, MD
United States

Marriott International Luxury Brands
VP Culinary Luxury Brands

I grew up in the industrial town of Dortmund in Germany, my parents ran a "Gaststaette" a German version of a brew pub that served food, so i was serving guests, cooking and cleaning up from an early age.

At 16 i had the option of school or a cook apprentice ship at a local hotel, the decision was quick (1 hour) as that was how much time I was given to decide, i must say i never looked back or regretted it in any way.

Apprenticeship, military service, my first job in a large hotel followed. Then i met a girl........ again the rest is history. I moved to the UK for her, worked for Pierre Koffmann and that changed my world. I knew i had to travel the world and i knew i had to keep learning and growing. 
Almost 40 years, 10 countries, 15 cities and three kids later, i am still growing and learning everyday and never lost the passion for this lifestyle.