| Stephan Giebels, Wind Star Cruises Executive Chef
 Born in Essen Germany, January 20, 1964
Following is some personal history of my culinary background...
When I was 16 years old, I joined the culinary college in my hometown, Essen, Germany. There I started my three-year apprenticeship in a five-star hotel to complete and successfully receive my cooking diploma to become a young chef. During the following four to five years of hard work and collecting experiences in several hotels, I made stops at some very interesting places. Among those were the Swiss Center in London, the Hilton International in Kuwait, and the Thurgauer Hof in Switzerland. I was as well working as a private chef for the General Ambassador of Santo Domingo in Spain. To get to know more about the wine and service part of our industry, I did work in a very famous wine and cocktail bar in my hometown as well.
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Chef Stephan Giebels (middle) and his staff at the Wind Surf's Buffet
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During these years of traveling, I was able to get a pretty good idea of different food cultures and work with some of the finest chefs in Europe and elsewhere. It prepared me very well to reach a different level, which would carry me further than I had ever dreamt when I first started my career. In 1989, I combined my desire for traveling with my talent for culinary art. That was the time when I first started to work on cruise ships for Holland America Line and now I feel happier than ever still to be on board their sister company, Wind Star Cruises. I am holding the position on Executive Chef since 1994 and I don't regret a single day choosing my way at sea. |
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