Chef Roland Huebl

Roland Huebl, who has been with Gate Gourmet Germany since 1986, has a simple approach to cooking: "Use only the best ingredients, and always present dishes that you would eat yourself." His specialty? Lamb Filet in a Potato Crust with Barolo Jus and Fresh Beans. He says the recipe is available upon request.

Chef Roland uses simple, fresh ingredients from select suppliers to create inspired dishes as Head Chef of Product Development for Gate Gourmet Germany. In this role, to which he was promoted to in 1996, he is responsible for developing, implementing and maintaining structured menus and recipes, as well as finance and quality, for 19 kitchens. He also conducts continuous market research to drive product innovation and to stay current with the latest food and packaging trends. In addition, he works closely with purchasing, sales, production, suppliers and food producers to ensure a consistent menu development process for each airline customer.

Chef Roland oversees all airline accounts in Germany, and his work has earned him several commendations. He is a member of Chaîne de Rôtisseur, the association of Master Chefs, and has served as a "Diner Amical Organiser" for the organization. He also is a member in the Federation of the German Chefs, as well as the World Chefs Association, which regularly organize events and workshops that he attends. He also has participated in catering and food-related TV shows and other television productions for broadcasting stations SAT1, PRO7 and ARD.

His father, who managed a well-known restaurant with high culinary standards, was Chef Roland's source of inspiration to enter the culinary arts. Chef Roland says his career started at the age of 6, when he started helping out in the kitchen during weekends.

Later, he apprenticed as a chef at Kurhaus-Restaurant in Wiesbaden, Germany, after which he worked as a Chef de Partie in Plymouth, England; Monte Carlo, Monaco; and Tignes in the French Alps. In the mid-1970s, he studied Restaurant Economics for the hotel and catering trade at the Hotel Management School Dortmund. As he grew older, the international flavors and diverse cultures represented by different airlines drew his attention to airline catering, as did the "good-looking flight attendants." Chef Roland enjoys traveling, and his professional career has taken him to many different countries. His current position with Gate Gourmet allows him to continue that trend, with menu presentations and customer events throughout Europe, the U.S. and Asia.

When Chef Roland is not in the kitchen or traveling the globe, he enjoys the outdoors and is an avid mountain biker and soccer fan. And afterwards? "People would be surprised to know that I sing Elvis songs in the shower," he says.

He speaks German, English and basic French. We're not sure in which language he sings.