It started with 2 weeks visit as a guest chef at Kempinski Hotel in Beijing in 2011. Read more in China daily

 

2013-2014 Mattias is Executive Chef at Grand Kempinski Hotel in Shanghai. He was responsible for the re-brand and culinary implementation of 5 Outlets (Buffet, Mediterranean, Chines, Spanish, Room Service), Banqueting and 2 Bars. Read more


 

Mattias had a 3 month special cooperation as a guest chef for first and business class in swiss airline. He was bringing the Alpine Tapas, Speciality of the Restaurant "Enoteca" in the air. Read more


 

 

Next important step in Mattias career, was the Executive Sous Chef job at Kempinski Grand Hotel des Bains, in worlds famous luxury Ski destination St. Moritz from 2006-2009. In 2009 he had the oppurtunity to become the Executive Chef, with 28 years he was the youngest executive Chef in the Kempinski Group. He was guiding a team up to 75 employees.  

Gourmet Restaurant "Cà d'Oro" at Grand Kempinski Hotel St. Moritz. Executive chef Mattias Roock and his head chef Mattias Schmidberger earned 17 Gault Millau Points and 1* for the Italian fine dining cuisine in 2011.

 

- Lifestile restaurant "Enoteca", high alpine Tapas;                         15 Gault Millau points

- Grand Restaurant "Les Saisons", international Cuisine;                 14 Gault Millau points

- Asian restaurant "Sra Bua"; blend of Thai cuisinge and Sushi;       14 Gault Millau points

- Mountain chalet "Chesa Chantarella", regional, original cooking;     12 Gault Millau points

- 3 awards for "best breakfast buffet" in Switzerland

- host of the exclusive "Polo Gala" with 3 star michelin Guest Chef; Juan Amador/Andreas Caminada/Joachim Wisler

- hosted first Kempinski Gourmet Summit within the company


 

 

Having the Master in the pocket and a lot of ideas in the head, Mattias has been offered the oppurtunity to work as a sous chef at 5* Hotel Steigenberger "Frankfurter Hof" from 2004-2006 in Germany. Again a house with a lot of history and tradition.


Coming back from USA Mattias kept his fast speed and was graduating his Master Chef's Exam at Handelskammer Hamburg (Germany) in the same year when he was only 23 years old.

 

 


 

 

 

Being a world champion and working for one of the most famoust and best cooks, the world was open for Mattias. But still he was keen to learn more and to expand his horizon. He studied at the culinary institute of America California and New York in 2004.


 

 

 

 

 

Next and important step in Mattias career was 1 year at Gordon Ramsey's 1* Restaurant "Claridge" as a Chef de Partie from 2002-2003 - read more


 

 

 

After holding 3 gold medals (German youth championship 2000, Olympics for cooks and world championship 2001) and passed his professional education as a cook with award, Mattias had the chance to work for 17 point Hotel Giardino in Ascona Switzerland in 2002.


 

 

Mattias is winner of the Gold medal in professional world championship 2001, Seoul (ROK)

He reached 590 points of maximum 600 and it's still the maximum reached points.

 

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Mattias started his career at Hotel Atlantic Kempinski in Hamburg, Germany in 1997. A very classic, traditional cuisine, a good foundation for a great career in the culinary business.