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Volker Marecek

Executive Chef

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.

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
Find out more about Volker Marecek
Articles written by Volker Marecek
  • Recipe: Faux gras pate
    Explore the exquisite world of Faux Gras Pâté – a luxurious, ethical alternative to traditional foie gras. Indulge guilt-free in velvety flavors and rich textures.
  • Recipe: Whole milk ricotta
    With the price of food items increasing, have you thought about making your own cheese for a fraction of the cost that you would pay for it in the supermarket? If not, we suggest having a look at this simple Ricotta recipe.