Bio

Alex Erdmann

Alex Erdmann - German Certified Master Chef

Commitment, talent and passion are what made Alex Erdmann the chef he is today. Alex has amassed an impressive culinary resume on his quest to become a Certified Master Chef. 

Raised in Germany, Alex knew from an early age that cooking was his life’s calling. After completing culinary school and a rigorous apprenticeship Alex entered the German military. He was immediately promoted to head-officer of the troop-kitchen, with the responsibility of feeding more than 2,200 troops, officers and generals.  

Upon completion of his military obligations, Chef Alex’s desire to expand his talent and experience took him both near and far. Working in Berlin Germany, the Austrian Alps and the Italian coast of Switzerland and let’s not forget to mention; the Red Sea resort of Eilat in Israel and London all before coming to the United States. 

In 1996, Alex was recruited from The Ritz in London by the Manor Restaurant in New Jersey. Four years later Alex was back in Switzerland earning his Masters Degree in International Hospitality Management and studying for the German Master Chefs test he planned on taking once he graduated. In 2002, Alex’s commitment finally paid off and he became one of the youngest Certified Master Chefs in the country.

Chef Alex Erdmann returned to the United States in 2003 to become a member of the faculty staff at the Washburne Culinary Institute in Chicago, which has the honor of being the oldest culinary school in the country. There he helped consolidating their programs, establish a culinary school at the South Shore Culinary Center and planned the new Kennedy-Kings-Colleges culinary facilities.

In 2007, Chef Alex joined the culinary staff at Baker College in Muskegon, Michigan to envision their new culinary school. He served as project leader and dean to design and build a 40,000 sq/ft state of the art culinary facility with a restaurant, retail outlet and bakery in only 18 months. The Culinary Institute of Michigan serves now as an anchor for the downtown rejuvenation of Muskegon and has seen a steady increase of student population.

From 2009 to 2011 Chef Alex oversaw all onboard culinary operations as the Corporate Traveling Executive Chef for Royal Caribbean’s Celebrity Cruise Line and later as Food Manager for Disney Cruise Line. At both companies he was responsible for standardizing menus, recipes and procedures/training throughout the brand including HACCP and U.S.P.H. compliance. He worked within an average budget of $20Million per ship to streamline operations while effectively reducing cost and waste.

In 2012 Alex joined Lexington College in Chicago to develop and expand their hospitality programs. He implemented a new Culinary-Gastronomy degree and established a concise curriculum to reflect current and future industry needs.

In 2014 Chef Alex Erdmann was recruited for the Executive Chef position at the University of Arkansas for Medical Sciences. Here he works closely with medical and dietary professionals to provide a healthy variety of nutritious foods at 7 outlets to students, nurses, doctors and patients.

Chef Alex Erdmann also consults for the foodservice and hospitality industry employing his 20+ years of experience. He specializes in new business development, evaluation and optimization of existing operations, recipe and menu improvement, training, and sanitation and safety. 


Certifications

  • European Certified Chef [European Union]
  • Certified Master Chef [German Chamber of Commerce]
  • Certified Hospitality Educator (CHE) [American Hotel & Lodging Educational Institute]
  • Global Master Chef (GMC) [World Association of Chefs' Societies], 
  • ServeSafe Certified [National Restaurant Association]
  • Registered ServSave Instructor and Proctor [National Restaurant Association Educational Foundation]
  • Certified Dietary Manager (CDM) / Certified Food Protection Professional (CFPP) [Association of Nutrition & Foodservice Professionals]
  • Department of Public Health Approved Instructor [Chicago and Illinois Department of Public Health]