Friedl brings more than 20 years of hospitality experience to his new position, with several of them spent in Thailand. Most recently as Hotel Manager of The Westin Kuala Lumpur and Director of Food and Beverage at The Westin Grande Sukhumvit Bangkok before that, Friedl’s initial step towards a hospitality career was a five year apprenticeship in Salzburg, before he switched gears and moved to a Swiss restaurant in Zurich. His passion for the culinary arts peaked when he joined a five star cruise liner where he explored fresh, exotic ingredients.
Prior positions include posting at an international hotel in Australia, where he led his culinary team to win the ‘Most Outstanding Three Course Australian Themed Menu’ in the Salon Culinaire in Cairns; Executive Chef at the former Sheraton Sydney Airport and Executive Chef in charge of Food and Beverage at Four Points by Sheraton Darling Harbour.
Source
