Roger Baumann

Short Bio

Coming from a family of restaurateurs in Switzerland, and after completing a classical learning, Mr Roger Baumann participated in the opening of a gourmet restaurant and quickly became saucier chef and assistant chef. Then he engaged in the Swiss Navy as cook responsible on cargos around the world, on his return to Switzerland he worked in luxury private clinics and obtained his “Brevet Fédéral”. As a Head Chef-Teacher he joined private schools and delivered in partnership with the “Cordon Bleu” cooking classes for 10 years. During this period he also officiated as Executive Chef Quality for the academies abroad while continuing his work in Switzerland.

He wrote a course material for students, and has set up a quality concept for the group catering service. He then engaged in a competing school as cookery and baking teacher and then took over the kitchen management and implemented a quality service focused on the catering services by developing a multicultural cuisine. During this period he obtained his “Diplôme Fédéral de Chef de Cuisine” and has written two cookbooks for cooking and baking. In 2016, he joined EHL as Lecturer – Practical Arts. He is also an expert examiner for professionals in cooking (Diplôme, Brevet, CFC).