Paul Markus Bruschweiler

WACS Global

Swiss Diploma Master Chef Marco P. Brüschweiler is a 60 years old Swiss national, who started his culinary career by the age of 15, in a small Restaurant on the Lake of Constance near the German Border in Switzerland. He has been working for 3 years in Switzerland in various hotels and restaurants to gain more experiences in the regional and international cuisine, He’s aim always was to become a big chef and working overseas, and he got his first assignment In South Africa at the President Hotel in Johannesburg 1975. From there he took assignments in Miami/Florida, German Rhine River Cruise Line, Holland American Cruises, Royal Cliff Hotel, Pattaya, the Barbados Marriott’s Hotel, Holiday Inn Cairo, Swissair Air-catering, Cairo and then back to the Casino Lucerne, Switzerland.

In 1989 he graduated from the Swiss Hotel School with a Swiss Master Degree in Cookery. He then took an offer to work as Complex Executive Chef at the Sun City Casino & Entertainment Center, responsible for 4 Hotel with 28 kitchens and over 450 staff in the various Restaurants and the Convention Center. In 1991 he came back to Bangkok as the Executive Chef of the Asia Hotel, and later for the Novotel Bangna, Bangkok.

With the exposure to so many cultures and cuisine and the never ending strive of learning something new, he’s experiences gained every time he moved to another job or another country, and helped him to get the knowledge, he is now able and happy to share with he’s younger colleagues and chefs around the world, but also is of a valuable asset to many food companies that re using he’s service. He’s also one of the leading advisers to the Thailand Culinary Academy, which trains and sends young Thai chefs to international contests worldwide

Chef Marco is now the Managing Director of his own business the Thai Culinary Consultant Co. which advises and consults Restaurant owner and potential investors in there openings, as well supply and recruits Thai cooks all over the world. He’s also running a Culinary School in Bangkok, specialized in Thai cuisine and also organizing Thai, Vegetarian and Swiss food festivals worldwide. He is invited up to 10 times a year to national and international culinary competitions her in Bangkok and in the greater Asian region.

MB 05/15
Professional Membership & Achievements

1. Chef Rotisseurs, Confrere of Chain de Rotisseurs / Egypt, 1984
2. Certificate of honor, Confrere St. Jacques, Wine Brotherhood, Lucerne, Switzerland, 1990
3. President, Thailand Chef’s Association, 1992 – 2001
4. Maitre Rotisseurs, Confrere of Chain de Rotisseurs / Thailand, 1994
5. 1 Gold & 3 Silver Medals, FHA Singapore, Team manager of Thai National Team, 1996
6. Ass. Continental Director, Southern Asia WACS ( World Association of Cooks Societies), 1997 – 1999
7. Honorary President, Thailand Chef’s Association, 2001 – 2008
8. 2 Silver & 1 Bronze Medal, International Culinary Contest, Austria, Manager of Thai National Team, 2001
9. International coordinator, Thai Chef’s Association, 2003 – 2008
10. Maitre Officer Rotisseurs, Confrere of Chain de Rotisseurs / Thailand, 2004 – 2010
11. Honorary Member, Emirate Culinary Guild, Dubai / U.A.E., 2006
12. Honorary Lifetime Member, WACS World Association of Chefs Societies, 2008
13. President, Bocuse d’Or Culinary Contest, Thailand, 2008 – 2011
14. Honorary Member, Indian Federation of Culinary Arts, 2008
15. Professional Member, Le Cordon Noire Gourmet Club, 2009
16. Honorary Member, Chinese Cuisine Association, Shanghai Chapter, 2009
17. Advisor / Mentor, Asia Chefs Community, 2010 – present
18. Competition Advisor/ Mentor, Thailand Culinary Academy, 2010 – present
19. Executive Gourmet Member, Le Cordon Noir International Gourmet club, 2012 – present
20. Honorary Advisor Member, International Exchange Association of Renowned Chinese Cuisine Chefs, 2012 – present
21. Honorary Member, Chef’s Club Hellas, Thessaloniki Greece, 2013
22. Honorary Lifetime Member, Golden Horseshoe Culinary Team, Canada, 2014