His career took a leap when, he his name was listed at the age of 24, as one of the best young chefs in Germany. A professional career as a chef followed where he worked for a several very known restaurants from the top 300. After a few years he followed his great love and passion for meat and started working at Nice to Meat. He took all the trainings and courses in the meat industry there exist to grow his expertise. His many years of experience as a chef, combined with his great knowledge of meat, have earned him the title of “Fleischsommelier” in 2019, a title held by only a few.
Nice to Meat’s award winning meat-sommelier and Master butcher Rüdiger Brümmer will show and tell you all about the secrets of this Japanese Wagyu beef during this spectacular seminar on the Best Chef Award program.