Born in Dresden, Germany, Uwe started from humble beginnings as an apprentice cook in 1984. Like everyone else, he had a dream – to work on luxury cruise ships one day so he could see the world. Realising that, Uwe learned his craft from the basics and by 1992, he was appointed Demi Chef de Partie with Cunard Line aboard the classical MS Vistafjord. Uwe continued to hone his culinary skills, pushing his limits to train at the world-renowned Four Seasons Hotel, The Pierre in New York, and subsequently taking up the Executive Chef role on the Vistafjord / Caronia in the late nineties.
By 2002 he became Head Chef on the luxury German river vessel, River Cloud II, offering fine Italian cuisine to 80 guests at a time. Uwe has since worked as an Executive Chef on a number of Princess and Cunard ships around the world, including the Queen Mary 2 and Queen Victoria. In 2008, he got the offer to become the Corporate Executive Chef at P&O Cruises Australia and hasn’t looked back, making Sydney and Australia his new home. In the position, Uwe is responsible for the culinary and hotel stores operations aboard the present three-ship fleet – serving nearly 6000 guests and 2500 crew each day.