Our Head Chef, Frederick, is a culinary expert with an impressive career that began with his apprenticeship as a chef at the University Hospital Münster in 2003. Since then, his journey has taken him through renowned hotels and restaurants in Switzerland, the picturesque Grindelwald, and Germany, including the Michelin-starred restaurant, Gourmet 1895.
Working in various capacities such as Chef de Partie, Chef de Cuisine, and Operations Manager in exclusive establishments catering to 20, 80, or up to 650 guests, Frederick has not only honed his expertise in handling food but also developed strong interpersonal skills.
Frederick's culinary passion is evident in his use of local ingredients and his commitment to sustainable, resource-conscious cooking—a commitment rooted in his childhood, where he cooked Christmas dinners with his grandmother.
With comprehensive expertise, Frederick is shaping the next chapter in Mundekulla's vegetarian cuisine. From his early days as a Commis de Cuisine to his latest role as an Operations Manager, he is defined not only by technical prowess but also by his love for culinary nuances and a touch of affection that transforms his dishes into something extraordinary.

Christine brings extensive experience in various hotel concepts, classical gastronomy, and event services. With a passion for uniting people, she values nature and is committed to unique projects that prioritize accessibility, resource conservation, and collaboration. At Mundekulla, she organizes and oversees in-house events.

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