Royal Catering in 2012 as Corporate Chef, in charge of its Central Kitchen as well as its facilities in the Western Region. With a remarkable background that spans over three decades of hands-on restaurant experience, Chef Ernst's culinary aptitude and kitchen management skills precede him in reputation. Chef Ernst's career took off in his home country of Germany and spread throughout Europe, where he worked at 5 star hotels such as the Fairmont in London and the Kempinski in Hamburg. He then moved on to Sweden and Switzerland where he was part of the hotel brigade over-looking prominent Michelin-Starred restaurants and their likes. Chef Ernst travelled extensively throughout Asia, with notable stints in South Korea and China. He spent the next 10 years honing his skills within five-star hotels in the Middle East. Chef Ernst boldly took over as Director of Kitchen Operations during the pre-opening and post-opening of the illustrious Emirates Palace, successfully catering up to 3,500 daily guests and the same in onsite catering. He continued with the Beach Rotana Hotel and Towers, effectively opening some of the most successful international restaurants in the capital. His latest venture was head chef at the Armed Forces and Officers Club where he led a team of 250 chefs serving an impressive 5,000 meals daily whilst often catering to VIP local weddings.
