Christian Reiter
Chef Christian was born in Austria and brought up on a large farm in the mountains with cattle, pigs, chickens, sheep’s and goats. Surrounded by a large vegetable garden and fruit trees which are all grown organically their dinner table was always filled with homemade produce and meats. At the age of 5 years he started showing his passion for cooking by helping his mother making homemade breads, cakes and other traditional dishes. During school breaks he stayed with his aunt whom was operating a farm to table inn, where he helped her in the kitchen.
At the age of 15 he started his apprenticeship as a chef at one of the best restaurants in the state of Styria. After successfully completing his intense three years of education he travelled throughout Austria, working in Toque crowned Restaurants, to gain more experiences and further his career. With the age of 20 he achieved 2 Toque at famous Restaurant in a world famous skiing area. It was in 1992 when joining the ultra-deluxe cruise line where he first tasted the flavour of the international word. He worked in Australia, Sydney for 2 years and now resides in Cayman ever since.
His passion is brought out most when given fresh produce from land and sea and left alone to create the most consumptions compositions, which he has proven on countless opportunities while running his international kitchen at the Wharf for now over 24 years.
At the age of 15 he started his apprenticeship as a chef at one of the best restaurants in the state of Styria. After successfully completing his intense three years of education he travelled throughout Austria, working in Toque crowned Restaurants, to gain more experiences and further his career. With the age of 20 he achieved 2 Toque at famous Restaurant in a world famous skiing area. It was in 1992 when joining the ultra-deluxe cruise line where he first tasted the flavour of the international word. He worked in Australia, Sydney for 2 years and now resides in Cayman ever since.
His passion is brought out most when given fresh produce from land and sea and left alone to create the most consumptions compositions, which he has proven on countless opportunities while running his international kitchen at the Wharf for now over 24 years.