Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide.
A visionary in sustainable practices, Volker has spearheaded innovative waste management strategies and set new benchmarks for sustainability in the hospitality industry. His unwavering commitment to responsible sourcing of ingredients reflects his deep-seated ethos of environmental stewardship.
Fuelled by passion for the culinary arts, Volker embarked on his culinary journey at the age of 16, and his dedication has only deepened over the years. Today, his expertise lies in the art of pairing flavours and creating nutritious menus conducive to healthy eating habits, thus marrying gastronomic delight with holistic well-being.
Recipes written by Volker Marecek
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Recipe: Gluten-free and dairy-free Vegan doughnuts
When thinking about a dessert, especially if you are looking…
Positions
- 2019–2021 Executive Chef, The Cordis Hotel, Auckland, New Zealand
- 2007–2009 Executive Chef, Swissôtel Tallin, Estonia
- 2002–2007 Executive Chef, The Berkeley Court Hotel, Dublin, Ireland
- 2001–2002 Executive Sous Chef, Hyatt Hotel Canberra, Australia
- 1997–2001 Executive Sous Chef, Langham Hotel London, UK
Professional Interests & Specialist Areas
- Sustainable ingredients and sources
- Pairing flavours and nutritious menu for a healthy eating habit
