About Chef Mike Roemhild
"From his early training in his Grandmother's kitchen to international haute cuisine, Executive Chef Mike Roemhild has expanded his classic Swiss training to create a style that is distinctively his alone."
Chef Mike’s unique style is a fusion of all of his worldwide travels and experiences. This very creative German chef has an open mind as well as a strong understanding of world cuisines and cultures. At the tender age of 11 he began catering weddings in his hometown of Zella-Mehlis in the beautiful mountains of Thüringen, Germany. From his early training in the kitchen of his Grandmother to international haute cuisine, Chef Mike has expanded his classic Swiss training to create a style that is distinctively his alone.
Upon graduation from cooking school Chef Mike began his apprenticeship at the five-star Hotel Thüringen and at the age of 23 opened his first restaurant. Two years later, Chef Mike traded the mountains of Thüringen for the mountains of Lenzerheide, Switzerland. He stayed there for two years before moving to Jersey in the Channel Islands. Despite relishing the beauty of the area, he missed Switzerland and went back in 1995, accepting a Chef de Partie position at the Hotel Lenzerhorn, in Lenzerheide, Swizterland. With dedication, commitment and natural ability, he rapidly worked his way up from Chef de Partie and Sous Chef to achieving his dream of Executive Chef in 1996.
Combining his love of travel and his desire to develop his career and broaden his experiences, Chef Mike accepted a position in Tunisia at Club Aldiana (a leading German holiday resort) as Executive Chef, responsible for 75 Galley Employees and 600 Guests. Still bitten by the travel bug Chef Mike hit the high seas with Conde Nast’s No. 1 rated Luxury Cruise Line, Regent Seven Seas Cruises. He was welcomed onboard the RSSC Navigator in 2000 as Chef de Partie and within three weeks was promoted to Chef, overseeing the Portofino Restaurant. In 2003 Chef Mike was promoted again to Executive Chef overseeing five unique restaurants and over 80 kitchen staff.
Ten years at sea took Chef Mike thru all seven seas, to all seven continents and around the world eight times introducing him to a whole world of culinary traditions and exotic ingredients. In 2010 Chef Mike became a permanent resident of the United States of America where he’s whipping up dishes that fuse his vast worldwide culinary knowledge with good old-fashioned favorites.