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Urs Ruprecht - Professional Exposure

Here some key snippets on what have made up my career so far...

Chef Urs

Born , trained and worked in Switzerlandand as a professional chef. Involved in a range of establishments form 5-Star Hotels to local restaurants then, until 2004, for 8 years my own Restaurant.

Freelance work for: Caterers, Venues, Restaurants, Hotels, Agency, Restaurateur for 8 Years being Company Director & Chef-Owner of Boulders at the Rocks in Sydney, Head Chef for Trippas & White Catering (State Library of NSW), Chef de Partie at the The Regent Hotel Sydney (now Four Seasons), Functions Sous Chef at Swissotel "The Lafayette" Boston, USA, before that, The Fisherman's Reef Restaurant, Bermuda, Savoy Baur en Ville Hotel Zurich, Switzerland, and several other Restaurants as well as Head Chef (Corporal) in the Swiss Army

25 Boulders Restaurant Recipes Revealed

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 Creme Brulee Recipe

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