Peter Fuchs

Peter Fuchs – Culinary Expert & Author

Born on August 20, 1960, Peter Fuchs is a rare example of a native Swabian who speaks High German fluently.

He was born in Gaildorf and grew up in Gammertingen, nestled in the Swabian Jura region.

Following his training as a professional chef, his learning and travel years took him to some of the finest

culinary establishments around the world.

In 1993, he founded one of the first private cooking schools in Germany. Over the years, it grew into one of the

largest institutions in the industry, with over 6,000 registered private cooking students, 1,500 professional chefs,

and more than 200 specialized cooking seminars. He also successfully led professional cooking seminars at

the then Federal CMA in Bonn, providing lectures on health-oriented culinary education for medical professionals.

Contributions to the Culinary Industry

Peter Fuchs developed innovative seasoning techniques for professional kitchens, designed to enhance the

natural flavors of food.

- He authored twelve specialized seminars for butchers, which are still used as culinary textbooks today.

- He created a practical oven-training seminar for bakers.

- He wrote an exclusive training guide for commercial salmon smoking.

As an advocate for cooking without additives, he worked as a guest lecturer for the butchery trade, the Butchers'

Academy in Augsburg, and the Hunting Academy of Baden-Württemberg. Additionally, he trained hospitality

and restaurant businesses and volunteered as a cooking instructor for elementary school children.

Professional Journey

Peter Fuchs began his career as a chef in 1976, working in a Thuringian butcher shop near Stuttgart.

His culinary expertise was later refined through extensive professional training in prestigious international

hotels and restaurants, including:

- 🇨🇭 Grand Hotel Regina – Grindelwald, Switzerland

- 🇨🇭 Parkhotel Bürgenstock – Switzerland

- 🇨🇭 Excelsior – Arosa, Switzerland

- 🇸🇪 Grand Hotel Royale – Stockholm, Sweden

- 🇩🇪 Schweizer Hof – Berlin, Germany

- 🇸🇦 Red Sea Palace – Jeddah, Saudi Arabia

- 🇦🇺 The Regent – Melbourne, Australia

Throughout his career, he developed a deep expertise in classical European, Middle Eastern, Asian, and international

cuisine. His vast experience allows him to teach culinary techniques at all levels, including professional food processing

industries.

Titles & Achievements

- Certified Master Chef (Trained in Baden-Baden, graduated with honors)

- Founder & Director of the Private Cooking School Peter Fuchs (since 1993)

- Author & Developer of seasoning components without additives

Personal Interests

- Family, Cooking, Salmon Smoking, Photography