Klaus Kallweit has been appointed Executive Chef at Four Seasons Hotel Macao, Cotai Strip. Originally from Germany, Chef Klaus commenced his career as apprentice chef at a small family hotel in Germany in 1988. He spent three years developing his skill before joining the international hotel company Steinberger Hotel Axemannstein Bad Reichenhall to expand his culinary experience. A few years later, Chef Klaus left his home country and the company with his last position of chef saucier at its Hamburg property.
In May 1997, Chef Klaus moved to London to explore the culinary scene there by taking up the position of senior chef de partie at the Landmark Hotel London. After two and a half years, he moved on to Australia to continue his culinary voyage by joining Hyatt International as a sous chef, and was promptly promoted to chef de cuisine. During his two years tenure with Hyatt, he was awarded as Manager of the Year in 2001.
His culinary journey took him to United Arab Emirates when he joined Jumeirah Beach Hotel Dubai in March 2002. During his two years of service with this hotel, Chef Klaus was exposed to numerous star-studded, high profile events.
Having held several strategic roles in international hotel chains for more than 16 years, Chef Klaus began his career with Four Seasons in January 2004, taking up the position of Executive Sous Chef at Four Seasons Hotel London before he expanded his horizon to Asia in March 2006, when he was transferred to Four Seasons Resort Bali at Jimbaran Bay, and was promoted to Executive Chef overseeing the Resort’s five food and beverage operations and the kitchen team including the Resort’s Cooking School.
Invited by Four Seasons Hotel Macao in July 2012, Chef Klaus stepped forward to a fascinating city in Asia – Macau, which is also known as the Asia’s Las Vegas - and started his new page at the only hotel in Macau that features a two-star Michelin Chinese restaurant for the third consecutive year. Chef Klaus is committed to amaze the culinary scene in Macau by means of his expertise.