Josef Paier

Josef Paier

NexC-global hospitality network-beyond timezones-truly global. Your first source
 

Currently employed at NexC

Previous: HITEC Hongkong International Trade & Exhibition Centre,, Mandarin Oriental Singapore, Mandarin Oriental Manila, Hilton Shanghai, Vista Kanas (that time Hilton) now Kansas City Marriott Downtown,, Windows of the World ( 106F and 107F World Trade Center,, Hilton Kuwait ( now the Safir International Hotel), UN Kenyatta Centre, Hilton Bahrain ( now the Golden Tulip Bahrain), Hotel Alpenhof, Austrian Army, Hotel Mohr Life Resort Lermoos, Park Hotel Bad Gleichenberg, Hotel Hocheder

 

Previous: Landesberufsschule Bad Gleichenberg

 

    Summary

    NexCCORP is a global management network for the hospitality and tourism industry We provide a set of dedicated services solely focused for the hospitality and tourism industry NexC® provides global Executive Talent Search for leading brands in the hospitality industry, Contract negotiation and agreements www.nexc.com info@nexc.com CVrom® An innovative technology that creates a person's multimedia professional portfolio. www.cvrom.com info@cvrom.com NexCreative® A specialist personal web service for the executives of the hospitality and tourism industry www.nexcreative.com info@nexc.com The HospitalityVillage Inc. A service in development for the Junior professionals www.hospitality-village.com jp@hospitality-village.com VEPPS® Managing micro payment for online services www.vepps.com info@vepps.com

Experiences

President

At NexC

From 1996 to Present
 

Director of Operations - Food and Beverage

At HITEC Hongkong International Trade & Exhibition Centre,

From June 1994 to May 1996
After China, Philippines & Singapore, an opportunity to work in Hong Kong was to complete my Asian experience and a chance to be part of the handover of HK to China, the city where things happen overnight. Planning an opening of a new Trade Convention and Exhibition Center with 150,000 square feed...
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Executive Chef

At Mandarin Oriental Singapore

From January 1992 to May 1994
My transfer to Singapore was unique in many ways. Last day in Manila the 31st Dec2001 and 1st Jan 2002 my first day, doing the handover in the afternoon. A stylish hotel created by star architect John Portman. Singapore for me was the first time nothing major happened in the country, An outstanding...
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Executive Chef

At Mandarin Oriental Manila

From November 1988 to December 1991
Leaving Hilton after 10 years was a tough choice, but when the offer came join Mandarin Oriental Manila it is hard to say no. During my stay we completely renovated the entire food and beverage operation. Three exciting and rewarding years included the creation of the first Filipino Culinary...
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Executive Sous Chef

At Hilton Shanghai

From June 1987 to November 1988
After NY and KC, my first landing in Shanghai, it reminded me on the movie “Back to the Future” and the Hilton with its 45 stories looked like things from two different time zones. Also going to work took a change, from Subway to the Iron Horse (famous Chinese bicycle) With 250 chefs (or who want to...
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Executive Sous Chef

At Vista Kanas (that time Hilton) now Kansas City Marriott Downtown,

From April 1987 to June 1987
Being with Hilton now a few years, I was transferred to Kansas City, www.visitkc.com as Ex. Sous Chef for the 2 year old property to fine-tune & upgrade the operation. Also during this time Ferry Davis big vision to consolidate Hilton, Westin, Hertz & United Airlines fell apart & the Vista Kansas...
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Senior Sous Chef

At Windows of the World ( 106F and 107F World Trade Center,

From February 1985 to March 1987
With the option to transfer to Bangkok, Chicago or New York, I choose the later, who dos not want to be in the BIG APPLE http://www.nycgo.com. On 04 July 1996 we also had the best view for the 200 centennial celebration, helping us to break many existing world records doing the most covers per day,...
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Chef de Cuisine

At Hilton Kuwait ( now the Safir International Hotel)

From February 1983 to January 1985
Transferred from Bahrain to Kuwait to open the hotel extension and the Failaka restaurant, it also give the opportunity to sharpen my winemakers skill to convert grape juice into classical vintage wines ( not readily available in the country). During my stay I also saw the US embassy across the...
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Chef de Cuisine

At UN Kenyatta Centre

From April 1984 to June 1984
special assignment to handle the culinary aspect for the United Nations global Women conference
 

Chef de Cuisine

At Hilton Bahrain ( now the Golden Tulip Bahrain)

From September 1979 to February 1983
Hilton Directory & Telephone & a portion courage & an unconventional approach landed me the first job overseas in Bahrain, www.bahraintourism.com During the 3 ½ y. I had the opportunity to get acquainted with the late H.H. Shaikh Khalifa bin Salman Al Khalifa & took care for some of his personal...
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Sous Chef

At Hotel Alpenhof

From June 1979 to September 1979
Fresh form the Army in Vienna, I returned to the real world. I took the Hilton Hotel Directory and started calling for a job vacancy. Started by Hilton Addis Ababa and found my first overseas job with the Hilton Bahrain, to fill the few months in between, before departing for the dessert island, I...
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Private and Lance Corporal

At Austrian Army

From October 1978 to March 1979
Everyone is invited to take part of this 8 month military service. The first few month I spend most of time in the so-called fields & ditches being motivated by Jr. & field officers. The remaining 6 months, I spend in the Officers Mess (restaurant) not accessible for JR. officers. We started a...
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Restaurant Chef

At Hotel Mohr Life Resort Lermoos

From May 1978 to September 1978
Spending my last season before the Army service in the beautiful mountains of Austria
 

Landesberufsschule Bad Gleichenberg, Bad Gleichenberg

Landesberufsschule Bad Gleichenberg

From September 1975 to September 1978
had the pleasure to to be part of the national apprentice finalist
 

Apprentice

At Park Hotel Bad Gleichenberg

From July 1975 to March 1978
Starting my career at 15 and falling in love with the hotel industry and culinary career
 

Commis de Cuisine

At Hotel Hocheder

From December 1975 to March 1976
Winter season assignment during my apprenticeship It also offered me the opportunity to be part of the opening team of their new restaurant, which had the show kitchen right in front of the guest, something very unique at the time on top of if 1976 , Seefeld also was the host of the Olympic winter...
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Skills

 
  • Creative
  • Culinary
  • E commerce
  • Executive management
  • Executive Profile Management
  • Executive Search
  • Food and Beverage
  • Human Resources
  • Show all skills (13)

Langues parlées

 

Centres d'intérêt

 
  • Culinary art
  • Skiing
  • biking
  • business development
  • culture
  • global living
  • history
  • history and science of food and beverage
  • marketing
  • native cuisines
  • photography
  • raveling
  • research and planning
  • social rituals and ancient customs
  • travel