Who is Chef Tom Voigt?

My passion for cooking began at the age of 6, in the family Italian restaurant we owned in Germany. There, my grandmother, with her warm and serene voice, taught me the principles of simple cooking, revealing the secrets behind each dish. With each explanation, she showed me how to treat vegetables and proteins with respect, making the most of each ingredient to create unforgettable flavors.

Helping out in the kitchen was one of my greatest joys, especially during the intense 7-hour shifts in a packed restaurant, working the à la carte service. Despite the challenge, I loved being part of that fast-paced and exciting world. Over time, I learned to multitask, develop quick thinking, and make decisions like a chef. This early experience was key to my development.

By the age of 13, I was already holding the position of Chef de Partie in our family restaurant, a significant achievement for someone my age. At that time, in the 1970s, it was common for children of restaurateurs to be actively involved in the family business from a young age, playing important roles. This is how I learned, step by step, to manage a professional kitchen, from the quality of the ingredients to the overall control of the culinary vision. In addition, I understood the importance of cleanliness in the kitchen and respect for the products we used.

One of my greatest talents, which I discovered at an early age, is my ability to create delicious dishes under difficult circumstances, overcoming the most demanding challenges.

Today, looking back, I see a long and learning culinary journey that has shaped me both as a chef and as a person. After my initial experience at the family restaurant, I decided to formalize my training and embarked on a 3-year apprenticeship at the prestigious 5-star Sporthotel Cristal in Tyrol, Austria. There, under the guidance of my master chef and mentor, Erich Morandell , I acquired a solid foundation in international and traditional cuisine.

In parallel to my training at the hotel, I also studied at the TFBS Tourism in Absam, Tyrol , one of the best culinary schools in Europe. After completing my training, I was assessed in theory and practice by the Innsbruck Chamber of Commerce , obtaining my official diploma as a chef in 1989.

Thanks to this rigorous classical training, I was able to explore creativity, master diverse techniques and experiment with entire worlds of flavours, learning from some of the best chefs in the world. I have used this knowledge for over 30 years to meet the culinary demands of my clients, always providing high-quality gastronomic experiences.

Cooking is my life, whether in high-end restaurants or working for my private clients. Over the past 20 years, I have had the honour of cooking for royalty, artists and celebrities at exclusive events. My versatility in the kitchen allows me to prepare any type of dish, from sweets and breads to Mediterranean, Nordic, Asian or Latin American food. I am passionate about gastronomy in all its forms and enjoy every style I explore.

However, one of my most outstanding talents is my ability to create exceptional dishes, even under the most difficult conditions. Whether in a challenging environment or under pressure, I always find a way to deliver an impeccable culinary experience.

• I grew up in the kitchen : Gastronomy is in my DNA. I grew up in a family restaurant and have been actively involved in the culinary world for 36 years, which gives me a solid and authentic experience.

• I speak 4 languages : My German and Italian roots, together with my international background, allow me to communicate fluently in German, Italian, English and Spanish, which is key in my international career.

• Training and Diploma : I was trained by master chef Erich Morandell and graduated from the Hotel and Gastronomy Technical School in Innsbruck, which gave me a solid foundation for my career.

• Professional Empathy : Throughout my career as a private chef, I have developed a great deal of empathy, which allows me to understand and anticipate the preferences and needs of my clients, a crucial aspect in personalized gastronomic service.

• Extensive Experience : I have worked as a chef in all kinds of events, from catering in films and backstage to consulting for kitchen renovations and restaurant concepts. My experience in the VIP world has allowed me to adapt to demanding and varied situations.

• Adaptability : My priority is to offer a completely personalized gastronomic service, adjusted to the specific desires of each client, ensuring a unique experience.

I offer casual global cuisine with culinary strategies in various styles, highlighting Mediterranean cuisine as a base, with influences from classic French, Italian and Spanish cuisine. In addition, I have experience in Swiss, German and Austrian cuisine, as well as French and international pastry and bakery .

I also specialize in Central European game dishes , British, American, Latin American, Indian, Thai and Japanese cuisine. My approach includes both modern and classic fusion as well as specialized diets such as Keto and South Beach .

I am aware that many of my clients have specific dietary needs , so I also offer menus tailored to vegan, vegetarian, gluten-free, dairy-free, sugar-free, diabetic and ancestral diets . I am also trained to handle food intolerances , such as lactose intolerance .

• Vocational training in gastronomy and hospitality.
• Food hygiene certificate .
• Experience in provisioning in remote areas for special events and private yachts.
• Experience in wine, beer and spirits pairings .
• Knowledge of sustainable gastronomy and the farm to table concept.
• Consulting for Michelin restaurants and VIP events.
• Expert in restaurant management and HACCP compliance.
• Consultant for luxury yachts and high-end kitchens.

My mission is to offer a culinary service that exceeds expectations, adapting to each client with flexibility and creativity to make each meal a unique and unforgettable experience.