Chef Keld Matthiesen

About Chef

Keld completed his culinary education in 1991 at the Stena Hotel Frederikshavn.

He began his professional career as Commis Garde Manger - Hotel Savoy Zurich. Later he was head chef and sous-chef at Restaurant Terrassen in Aarhus and sous-chef at Landhaus Rantum on Sylt. Keld then worked as sous-chef at Kempinski Taschenbergpalais Dresden and was head chef at Arabella Sheraton Airport Hotel in Düsseldorf. In 1996 he was Chef de Partie Poissonnier (fish chef) at the Restaurant Victorian Düsseldorf (1 Michelin star, 17 points Gault Millau). Between 1997 and 2009 he was host, chef, trainer and owner of an international gastronomy with gourmet restaurant, event halls, outdoor gastronomy etc.

He was then a tour guide at Breidenbacher Hof Düsseldorf and in 2011 project manager for kitchen management at Broich Premium Catering Düsseldorf. Keld has also been an IHK examiner for chefs since 2013. From 2016 to 2017, he was also host, chef and owner of an upscale café/wine bistro and event location.

He has been a self-employed Free Lance restaurateur since 2018. Between 2018 and 2019, he worked as catering manager of an organic company restaurant in Düsseldorf Medienhafen, as sous-chef at the Chopelin restaurant in Uerdingen and as deputy manager at the Palace St. George hotel in Mönchengladbach.

Since 2019, Keld has been the chef and host at Frank Petzchen Kochevents/Kochkurse.

His hobbies include organic wine, organic gardening, long-distance running and bicycles.

Cities

Düsseldorf + 50 km

Köln + 50 km

Foreign Languages

German, Danish, English, French, Norwegian, Swedish