Bernd Mueller is a German national. He is a permanent resident since 1979 in the US. He was educated in his native home town Bensheim, Germany. His years of apprenticing and learning Culinary Art and Science took him from Germany’s highly regarded hotel and restaurants to a short but intense cooking tour through France with Paul Bocuse in Lyon and Roger Verge at Le Moulin de Mougins in Nizza. He held various executive chefs position with prestige international hotel chains like Marriott International, Hilton International, Princess International, and Opryland Hotels. In Germany, Hawaii, Texas, Florida, Mexico, Caribbean and occupied the Corporate Chefs Position for Posadas de Mexico (Holiday Inn). Bernd graduated in Germany with professional Chefs apprenticeship degree. He also obtained the Executive Chefs certification from the American Culinary Federation CEC. He is a Dale Carnegie graduate. He attended many certification courses, amongst them leadership skills, diversity training, communication skills, and people with the likes of Tom Peters, Kenneth Blanchard, and many more . . . His general management and concept development skills have been sharpened and broadened, as his love for teaching and mentoring during 10 hotel openings around the globe. Bernd has cooked for World leaders, Dignitaries and Royalties including US President Ronald Regan, George Bush Sr., Mexico’s President Miguel Aleman, Lopez Portillo, Luis Echevarria and Dias Ordaz, US Secretary of State Henry Kissinger, his Royal Highness Prince Turki Bin Abdul Aziz-AlSaud, hosted Billy Graham’s seventy’s birthday party and the President of is native Germany Walter Scheels as President Suarez from Spain. Bernd’s tireless activism promoting the culinary trade through fund raising effort since 1989 with the homeless and hungry relief organization Share Our Strengths. He is still an active member with the American Culinary Federation and the German Chefs Association. He participated in Omni Hotels Food and Wine Symposium, traveling to Spain, Argentina and France. Also in 2009, he represented Omni Hotels at the James Beard House in New York to conduct the kick off for the French Promotion. He has appeared in Heath Food Network, local TV and radio stations and the syndicated international kitchen in Hawaii and traveling in 1996 with the ACF delegation and Martin Yan to China, attended the Chef excellent program at the CIA in NY and Greystone, California. He is fluent in English, German and Spanish.