Chef Tom Voigt

PRIVATE CHEF WITH 36 YEARS OF EXPERIENCE.

COOKING BECOMES ART WHEN IT MOVES EMOTIONS

Who Am I?

Examples of Dishes and my Work

Private chef for yachts and villas.

I can work for you on your private or charter yacht and in your villa. On a temporary or season-long basis. I can also offer my services for special functions or events.

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Catering and micro-catering.

Private chef at home

I offer catering services, microcatering, home chefs and private high-level cooking classes for foodies, live or by video conference.

I offer a complete home cooking service, where haute cuisine dishes are brought to your table.

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Gastronomic consulting and coaching.

You can count on me to perform analyses, plan galley equipment for newly built yachts or to install new equipment in the kitchen of your villa or restaurant.

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I PERSONALIZE AND ADAPT ALL MY GASTRONOMIC SERVICES 100%.

The easiest way to do this is to meet up (in person or online) to ask you about your food preferences. This is usually quite fun and entertaining (after all, who doesn't like talking about food?). During the interview, I'll ask you some key questions to get an idea of ​​your culinary tastes and preferences, and of course, your allergies and intolerances, if any.
Whether you are planning an event at your home, developing a new concept for your restaurant, or need a private chef on your yacht or luxury property… everything is possible and more effective with your culinary profile.

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Some of the reasons why working with me is synonymous with guarantee.

  • I grew up around the stove.

    Gastronomy is in my blood. I grew up in the kitchen of a family restaurant and have worked as a chef for 36 years.

    I speak 4 languages.

    I speak 4 languages ​​fluently: German is my first mother tongue, Italian is my second mother tongue, English from my studies and my life as an international traveling Chef and Spanish from the 30 years I have been living and working in Spain.

  • I am apprentice trained.

    I trained and graduated as an apprentice to master chef Erich Morandell and as a professional chef from the Hotel and Gastronomy Technical School in Innsbruck.

    I am empathetic.

    As a professional private chef, I have developed a good level of empathy, a very important element in the gastronomic sector. It is a great advantage to feel the diners and their preferences.

  • My experiences include.

    I have worked as an event chef, behind-the-scenes chef, film catering, private support for VIPs, celebrities, consulting for kitchen renovations and renewing restaurant concepts.

    I adapt to you.

    For me, the most important thing is that you receive a completely personalized gastronomic service.

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