KURT POZZATO

Born and raised in Switzerland, with the culinary apprenticeship completed in Lugano Ticinio at the Albergo Adler.

After that he worked in several seasonal places like the Hotel Languard in Pontresina, the Kulm hotel St, Moritz and the Bahnhof Buffet 1st class Zurich railway station. Then joined the SS Rotterdam for transatlantic and Caribbean cruises and the round the world cruise.

Fascinated by the different cultures, hotels and restaurants in Asia, he then joined the President hotel in Bangkok, Thailand in 1969 as a chef de Partie and sous chef, then later the opening of the Borobodur Intercontinental Hotel in Jakarta, Indonesia in the position as Exc. Sous Chef.

In 1976 he joined the Americana Hotel in Seoul, Korea, which was later taken over by Western international hotels, and then later re-branded, as Westin Hotel. In 1980 he was transferred to the Westin Philippine Plaza hotel as there Executive chef, where he implemented the international Westin culinary apprenticeship program.

In 1984 he joined CPC Caterplan as product development chef based in Seoul, Korea and then later 1988 based in Manila, Philippines, as the Caterplan Chef foodservice, Regional Executive Chef Foodservice Asia, and in 200 become Regional Executive Chef with Unilever Food solution Asia until he’s early retirement in 2004.

At the present Chef Kurt is still consulting various Food producers here in Asia with new inventions and products.

Chef Kurt’s involvement in the culinary arts has been over 40 years, as an adviser, coach, supporter in the Asian region, and he has been invited for judging in almost all Asian countries over the past 40 years.