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Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

 
 
Thomas Wenger
 

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Chiffonade

Chiffonade

By Thomas Wenger

Techniques
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Confit

By Thomas Wenger

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Ranch 2 red

Ranch Dressing

By Thomas Wenger

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pumpkin pie pencil

Pumpkin Pie

By Thomas Wenger

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orange yoghurt mousse 2 red

Orange Yoghurt Mousse

By Thomas Wenger

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Holiday Eating Tips

Holiday Eating Tips To Keep You Well...

By Thomas Wenger

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Cocktail party

Feel at Ease when Hosting a Cocktail...

By Thomas Wenger

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Khmer Market 2 red

On a Khmer Market

By Thomas Wenger

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Can dried fruits replace the goodness of fresh fruits

Can dried fruits replace the goodnes...

By Thomas Wenger

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Fruit platter

Fruit Platters – All-day & Ev...

By Thomas Wenger

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Salt – How much is Good for Us?

Salt – How much is Good for Us?

By Thomas Wenger

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bbq tools

Essential Barbecue Tools & Uten...

By Thomas Wenger

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