Rainer Zinngrebe
Rainer established HKB Designs a global independent Food and Beverage Consultancy Group in September of 2020.
Prior to establishing HKB Designs, Rainer has had an illustrious 40-year career, full of awards and recognition. During the ten years in his role as Global Vice President Culinary, Corporate Chef he headed Global Food & Beverage design and development, kitchen and bar designs including establishing of allcorporate kitchen design standards for MILUX, restaurant and bar concept development, food and beverage strategy and positioning, as well as execution for The Ritz-Carlton Company Globally from 2011 to 2017 and the entire portfolio of MILUX (Marriott International Luxury) brands from 2017 to 2020. During his time Rainer was also responsible for several high-profile third-party chefs' introductions, negotiations and selection process’ as his network in the Chefs community is far reaching both in the US and Globally.
Rainer led the following portfolio: The Ritz-Carlton, The Ritz-Carlton Reserve, The Ritz-Carlton Yacht Collection, St. Regis Hotels, JW Marriott, The Luxury Collection Hotels, W Hotels, and Bulgari Hotels.
A German national, Rainer has inspired Food & Beverage professionals the world-over to not only achieve excellence – but to engage with passion, relevance and with the cultural preferences of their guests in mind. His Food & Beverage leadership expertise is truly global, having worked on hotel developments, concepts and in hotels and restaurants all over the world. Rainer’s mantra of “80% Local” describes his philosophy in regard to sourcing and restaurant positioning to ensure financial success.
Rainer joined Marriott’s Luxury portfolio at The Ritz-Carlton Hotel Company in March of 2002 in Cancun, Mexico where he led both of the hotels fine dining restaurants to multiple consecutive AAA 5 Diamond awards, a distinction that is difficult to achieve for one and an unparalleled success to accomplish for two restaurants in the same hotel.
His experience working in hotels and restaurants include opening the Ritz-Carlton Toronto as the EAM Food & Beverage, opening the Fullerton Singapore as EAM Food & Beverage, opening in the role of Executive Chef both the Mandarin Oriental in Kuala Lumpur as well as the Sheraton Grande Luxury Collection, Bangkok. During his time at the Fullerton Hotel in Singapore, he published his first cookbook, Beyond Fusion, A New Look at Ethnic Influences on Contemporary Cooking. His latest book, Small Bites Big Taste, was published in 2009, while he was the Executive Chef at the Ritz-Carlton Cancun. Rainer also co-authored several other cookbooks, most notably, Provenance in 2010.
Prior to establishing HKB Designs, Rainer has had an illustrious 40-year career, full of awards and recognition. During the ten years in his role as Global Vice President Culinary, Corporate Chef he headed Global Food & Beverage design and development, kitchen and bar designs including establishing of allcorporate kitchen design standards for MILUX, restaurant and bar concept development, food and beverage strategy and positioning, as well as execution for The Ritz-Carlton Company Globally from 2011 to 2017 and the entire portfolio of MILUX (Marriott International Luxury) brands from 2017 to 2020. During his time Rainer was also responsible for several high-profile third-party chefs' introductions, negotiations and selection process’ as his network in the Chefs community is far reaching both in the US and Globally.
Rainer led the following portfolio: The Ritz-Carlton, The Ritz-Carlton Reserve, The Ritz-Carlton Yacht Collection, St. Regis Hotels, JW Marriott, The Luxury Collection Hotels, W Hotels, and Bulgari Hotels.
A German national, Rainer has inspired Food & Beverage professionals the world-over to not only achieve excellence – but to engage with passion, relevance and with the cultural preferences of their guests in mind. His Food & Beverage leadership expertise is truly global, having worked on hotel developments, concepts and in hotels and restaurants all over the world. Rainer’s mantra of “80% Local” describes his philosophy in regard to sourcing and restaurant positioning to ensure financial success.
Rainer joined Marriott’s Luxury portfolio at The Ritz-Carlton Hotel Company in March of 2002 in Cancun, Mexico where he led both of the hotels fine dining restaurants to multiple consecutive AAA 5 Diamond awards, a distinction that is difficult to achieve for one and an unparalleled success to accomplish for two restaurants in the same hotel.
His experience working in hotels and restaurants include opening the Ritz-Carlton Toronto as the EAM Food & Beverage, opening the Fullerton Singapore as EAM Food & Beverage, opening in the role of Executive Chef both the Mandarin Oriental in Kuala Lumpur as well as the Sheraton Grande Luxury Collection, Bangkok. During his time at the Fullerton Hotel in Singapore, he published his first cookbook, Beyond Fusion, A New Look at Ethnic Influences on Contemporary Cooking. His latest book, Small Bites Big Taste, was published in 2009, while he was the Executive Chef at the Ritz-Carlton Cancun. Rainer also co-authored several other cookbooks, most notably, Provenance in 2010.