{"id":2477,"date":"2019-08-29T15:20:03","date_gmt":"2019-08-29T13:20:03","guid":{"rendered":"https:\/\/ca-jaisler.de\/?page_id=2477"},"modified":"2019-09-10T08:04:38","modified_gmt":"2019-09-10T06:04:38","slug":"biography-2","status":"publish","type":"page","link":"https:\/\/ca-jaisler.de\/en\/biography-2\/","title":{"rendered":"BIOGRAPHY"},"content":{"rendered":"
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BIOGRAPHY<\/h2>\n<\/div>
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In 1999, Eduard Jaisler began training as a chef in a famous Kassel restaurant \u201cGutshof\u2019.<\/p>\n

After a successfully completed training, he got his first job as an assistant chef (Commis de Cuisine) at the \u201cAdlon\u201d Hotel in Berlin.<\/p>\n

This was followed by years of learning from a number of well-known European chefs in Basel, London, Gstaad, Moscow, Sylt, Kitzb\u00fchel and Yekaterinburg.<\/p>\n

These years have boosted his culinary know-how and deepened his love for the profession.<\/p>\n

Gstaad became Eduard Jaisler\u2019s first step stone in his career of a chef already in 2007.<\/p>\n

Having learnt a lot and having gained a lot of skills and experience, he went solo in 2012, opening the \u201cPark Sch\u00f6nfeld\u201d restaurant in Kassel, this time as the owner and the chef.<\/p>\n

His restaurant and its cuisine quickly earned him prestigious international awards, such as the ones from Michelin and from the \u00abFeinschmecker\u00bb gourmet magazine.<\/p>\n

In 2013, he was especially honored by becoming a member of Jeunes Restaurateurs d\u2019Europe, the Association of Young Top Chefs. In 2018, Eduard Jaisler developed a new restaurant concept with a Mediterranean-Oriental cuisine and opened the restaurant \u201cPAREA I MEZE & GRILL\u201d in G\u00f6ttingen.<\/p>\n

Since 2013, while building up his restaurant business, Eduard Jaisler has also been running his company \u00abCulinary Agency\u00bb, through which he has been successfully making his professional knowledge available to the public.<\/p>\n

Thanks to these activities, he is now a well-known international expert and a welcome star guest at culinary events.<\/p>\n<\/div>

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