Roland Bieri
About Roland Bieri
Roland Bieri is a Culinary Food Service Director at Integral Senior Living, where he has worked since 2014. He has extensive experience in the culinary field, including roles as a chef and food stylist, and holds an Associate's degree in Culinary Arts from Lucerne, Switzerland.
Work at Integral Senior Living
Roland Bieri has served as the Culinary Food Service Director at Integral Senior Living since 2014. In this role, he oversees culinary operations, ensuring high standards of food quality and service within the organization. His extensive experience in the culinary field contributes to the development of innovative dining programs that cater to the needs of residents.
Education and Expertise
Roland Bieri studied Culinary Arts and Chef Training at LUZERN SWITZERLAND, where he earned an Associate's degree from 1994 to 2004. This educational background has provided him with a strong foundation in culinary techniques and management, which he applies in his current role and throughout his career.
Background
Roland Bieri began his culinary career with a chef apprenticeship at Hotel Astoria in Lucerne, Switzerland, from 1967 to 1969. He then worked as an all-around chef at Restaurant Merkur in Bern, Switzerland, before moving to the United States. His early experiences laid the groundwork for a successful career in the culinary arts.
Career Achievements
Throughout his career, Roland Bieri has held various significant positions in the culinary field. He served as a banquet chef at Hyatt Regency in San Francisco from 1976 to 1979 and was part of the opening team as a sous chef at Hotel Ventana in Big Sur, California, in 1976. Additionally, he held the position of sous chef at Restaurant L'Auberge in Redwood City, California, from 1974 to 1975.
Culinary Ventures
In addition to his roles in established restaurants and hotels, Roland Bieri has owned and operated Gourmet Carrousel Catering and Events by Roland Bieri since 1981. He also worked as a food stylist for Palm Springs Life Magazine from 1982 to 2008, showcasing his versatility and creativity in the culinary industry.