Peter-Paul Meyer“My career in the Hospitality Industry”

1984 to present

My career started in 1984 after high school, when I attended a Hotel business school, Hotel Berufsfachschule D.Speiser,

in Tegernsee, Germany. It entailed a one year dormitory school, at which all aspects of a Hotel

business were thought.

In 1985, I had decided to do my apprenticeship as cook at one of the finest addresses in Germany.

At the Nassauer Hof in Germany, I did a six month Bellman internship, followed with a three year long apprenticeship as a cook, which included two years in the new German Cuisine restaurant “Orangerie” and one year in the

Michelin three star French Restaurant “Die Ente von Lehel”

In 1989, followed to my apprenticeship, I had the opportunity to come to the US as an exchange student and work at the Hotel DuPont in Wilmington, DE. At the Hotel DuPont I

worked though out the culinary department, from Pastry and Bakery, Banquet and Restaurants.

After 18 month, my visa expired and I returned to Germany with my future wife.

Back in Germany in 1990, I worked at the Parkhotel Wittekindshof in my hometown Dortmund as a Chef Gardmanger, before getting married and

moving back to the US in 1991.

Back in the US, the Hotel DuPont received me back in their team at which I worked for about 2 years as a working chef in both of their restaurants.

1993, my wife and I decided to move to Colorado to experience the great western part of the US. I had the opportunity to work at the Broadmoor Hotel and Resort, America’s

longest consecutive 5 star Hotel/Resort, as a Demi chef in their Gardmanger kitchen and Golf Course for about three years.

The Sous Chef opportunity at the Bishops Lodge in Santa Fe presented to me in 1995 after I have been asked to join Executive Chef Hubert Sebanc

as his right hand and assistant.

After three and half years in Santa Fe, my wife and I saved some money up and we decided to do some traveling while we were young and independent.

Traveling for 6 month in the summer of 1997 though out the US National Parks was truly a one in the life time experience and we call us lucky to be able to enjoy this.

Following the travel, I picked up a position as Banquet Sous Chef at the Peaks in Telluride, Colorado.

After now been married for 7 years, my wife and I split up and I decided to go back east to assist a friend with her new Restaurant, the Black Trumpet Bistro

as the head chef, where shortly after, my wife and I came back together.

A year later, in 1999, I sought a bigger challenge for myself and found my first Executive Chef position at the Omni Hotel at Independence Park in

Philadelphia, PA. A 120 room Hotel with the 4 star “Azalea” Restaurant, at which I also was part of the Hotel executive committee.

Following the Director of Food and Beverage, I accepted an opportunity as Executive Chef at the Hilton Hotel Philadelphia/Cherry Hill in 2002, a larger

420 room hotel with heavy Banquet and social functions.

Now being married for 13 years and working a the Hilton Hotel in Philadelphia, my wife and I surprisingly were expecting a baby and had our first son in 2004.

One year later, my wife and I thought it would be a great idea to move back to Germany to raise our son there, which we did in fall of 2005.

We moved to Germany in November of 2005 were I accepted a position as Executive Chef at one of the more exemplary Catering Company in Germany. Working for Broich

Catering took an unusual amount of commitment, even for the hospitality industry. After setting my priorities in place, I only were able to work this position for 3 month.

To give my wife and family a chance to see me, I accepted a position as Executive Chef at the Renaissance Hotel in Duesseldorf.

However, life in Germany did not quite turn out as we hoped and decided to move back to the US after only a short year in Germany.

Through Interstate Hotels, the management company I worked for at the Hilton in Philadelphia, I was able to secure me a position back in the US at the

Quartz Mountain Resort in Oklahoma.

Continuing the search for my family and I to find a place of belonging, we found Indianapolis, Indiana, the place we wanted to call home.

I accepted a position as Executive Chef here at the Hilton Indianapolis Hotel & Suites in September 2007 at which I currently am still employed.

In 2008 I received a promotion to be “Chef &B” which included not only the title and responsibility of Executive Chef but also Food and Beverage Manager/Director.

As member of the hotels Executive Team I have been exposed to a variety of Hotel and hospitality management responsibilities and decisions.

In the past 8 plus years, I enjoyed building and mentoring the F&B team and being part of the Hilton Family. I enjoyed the numerous volunteer opportunities though the Hotel; be it volunteering for the

Indy 500 mini marathon, local charities or at Second Helping at which I occasional taught a class.

From 2010 though beginning 2016 I had the opportunity to sit on the board for the Indiana Restaurant and Lodging Association.

Thank you for your time and I hope you enjoyed viewing this presentation.

With my best regards,

Peter-Paul Meyer