Klaus Theyer

First hospitality job:

1959 Apprenticeship for the trade of cook in Vienna Austria.

​

Age you started working in hospitality:

14

​

Your inspiration to begin working in hospitality:

Appreciation and love for food!

​

My hospitality mentor:

My mother, I loved helping her in the kitchen and she suggested that should become a professional cook.

​

What are your favourite aspects of your job?

Appreciating classic methods of cooking while modernizing ingredients, seasoning and presentations. Teaching aspiring cooks not only how to prepare food, but also to be financially responsible to run a profitable business.

​

What has inspired you to continue your career path in hospitality?

The chefs and colleagues I worked with, the aspect of unlimited opportunities to grow and proof yourself and to become a valued member of our industry.

​

Advice for students interested in a career in hospitality:

Respect the value of people and the product you are working with. Learn as much as you can in one place and ask your chef for an opportunity to learn more. Your chef will utilize his/hers contacts to place you where you can further your knowledge. Embrace math and business management.