Jorg Behrend

Jorg Behrend is an Associate Professor in Culinary Arts Education. His professional career spans over two decades in hospitality and culinary leadership roles across prominent international hotels and corporations. He holds a Master Chef Diploma from Hotelschool in Germany and completed an apprenticeship at Hotel Schaperkrug in Celle, Germany.

Professional Experience:

• Director, Inspirelinks LLP, Singapore
• Executive Assistant Manager of Food and Beverage, Capella Hotel, Singapore
• General Manager, Kitchen Language Pte Ltd., Singapore
• Chief Operating Officer, Select Group Ltd., Singapore
• Executive Chef roles at Mandarin Oriental Singapore, Ritz-Carlton Berlin and Boston, and Ritz-Carlton Kapalua

Research Interests: Focuses on culinary education methodologies, operational excellence in food and beverage management, and cross-cultural culinary practices. His expertise bridges academic instruction and real-world hospitality leadership.

Awards:

• 2014: Finalist for Best Food & Beverage Director, Singapore Awards of Excellence

Additional Roles: Has held positions ranging from Chef Tournant at Hotel Vier Jahreszeiten to Commis de Cuisine at SAS Plaza Hotel, showcasing deep culinary craftsmanship.