A native of Austria, Helmut holds the title of Küchen Meister (European Master Chef) and Konditor Meister (European Master Pastry Chef). He is one of 69 Certified Master Chefs in the United States. One of 11 Global Master Chefs.
Chef Helmut has dedicated the last 50 years to the culinary profession. He has mastered ever type of large scale manufacturing skills there are in the industry from HPP, Retort and Aseptic working with every type of protein from plant based too traditional on the savory side of the business. Helmut is one of the only few that has the same capabilities on the baking and pastry side from breads, laminated doughs, Ice creams, bulk and individual mass production of desserts.
Helmut has won a host of awards and commendations along the way. They include prestigious Culinary Olympics awards and numerous World Cup titles in culinary artistry, ice sculpting, and outstanding pastry presentations.
Most recently Helmut was the Chairman of the American Order of Master Chefs “AMCO”
Helmut has guided the culinary program to his exacting standard for many of companies in the last 50 years. Outside building the specialty programs for Dole & Bailey, Appetizer as well as our grain, dried fruits, nuts, and bean selections are personally sourced by Helmut. He has added exotic marinades and unique spice rubs to our extensive flavor inventory. There have been new additions to our food service and further-prepared item selections that come directly from Chef’s state of the art kitchen, the Center for Culinary Arts. He has also been involved in furthering the ongoing curriculum of the Institute du Fromage, the leading cheese education program in America.
Helmut offers an invaluable talent for furthering the education of sales representatives and our valuable customers. He is always available for training, research, and developing new and interesting products and applications that will be on the cutting edge of the culinary scene in America and beyond.