Jorg Behrend, lecturing instructor of culinary arts at The Culinary Institute of America, Singapore.

Faculty Bio: Jorg Behrend

Culinary Arts
Associate Professor—Culinary Arts

Master Chef Diploma, Hotelschool, Germany.

Hotel Schaperkrug, Celle, Germany.

Professional Experience:
Director, Inspirelinks LLP, Singapore. Executive Assistant Manager of Food and Beverage, Capella Hotel, Singapore. General Manager, Kitchen Language Pte Ltd., Singapore. Chief Operating Officer, Select Group Ltd., Singapore. Executive Chef, Mandarin Oriental, Singapore; The Ritz-Carlton, Berlin, Germany and Boston, MA. Executive Sous Chef, The Ritz-Carlton, Kapalua, HI. Chef de Cuisine, The Greenhouse, Snappers Restaurant, The Ritz-Carlton Millennia, Singapore. F&B Associate, Deutsche Bank, Hamburg, Germany. Chef Tournant, Demi-Chef, Hotel Vier Jahreszeiten, Hamburg. Demi-Chef, Atlantic Hotel Kempinski, Hamburg. Commis de Cuisine, SAS Plaza Hotel, Hamburg.

Finalist, Best Food & Beverage Director, Singapore Awards of Excellence, 2014.

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