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Eduard Dimant

image of Eduard Dimant

CV of Eduard Dimant

Date of birth 19.03.1976 in Naharija, Israel
Training1992 - 1999, Sashiko Sushi Restaurant, Berlin (Ausbildung zum Sushi Meister)
1998 - 1999, Restaurant Fukagawa, Berlin, (Teppanyaki Koch)
1999 - 2002, Kuchi Restaurant, Berlin (Sushi Koch)
2000 - 2002, Grand Hyatt, Berlin (Ausbildung zum Koch)
CV2002, Grand Hyatt, Berlin (Commis de Cuisine)
2003, Hugos, Interconti Hotel, Berlin (Commis de Cuisine)
2003, Grand Hyatt, Berlin (Demi Chef, Sushi & Sashimi Koch)
2004, Pierre Gagnaire, Paris, F (Commis de Cuisine)
2004, Hotel Crillon, Jean Francois Piège, Paris, F (Chef de Partie)
2005, Park Hyatt, Zürich, CH (Chef de Partie)
2005 - 2007, Shiro i Shiro, Berlin (Küchenchef)
2007, Banian Tree, Pre Opening Hotel Restaurant, Seoul, Korea (Food Consulting)
2008 - 2010, DO & CO CLUB Restaurant in der BMW Welt, München (Küchenchef)
Seit 2012, Mochi, Wien
PhilosophyKochen mit Herz...Kochen ist eine reine Glücksache.
Awards2008, Aufsteiger des Jahres, Magazin der Feinschmecker
Special aspectsHobbies: Snowboarden , Beachvolleyball, Fussball, Essen gehen, Reisen...
PlansGesund bleiben
Culinary style (cooking/ wine choices)Modern - Europäisch

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+49 700-1GOURMET

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