Sandy Bohm was born in Zehdenick, Brandenburg in 1975. His earliest memories of food go back to Sunday evenings when he and his grandfather would prepare German fried Bratkartoffeln.
After leaving school in 1992, his greatest dream was to become a professional chef. However, following a serious car accident in the late 80s, his doctor advised him not to pursue this career. So Sandy started an apprenticeship as an office administrator, which he successfully completed in 1996. He then joined the army for 1 year of military service.
Then his dream came true, and he began his second apprenticeship as a Chef, which he completed in December 1999. His first job was at the Astron Hotel Alexanderplatz in Berlin as Commis de Cuisine. Unfortunately, the position did not meet his expectations as he wanted to be a "real" Chef. After 6 months he decided to leave and started as Commis de Cuisine at Käfer Berlin Dachgarten Restaurant Deutscher Bundestag.
In April 2001 he received an offer from Norway as Chef de Partie, which he happily accepted for one summer season. This was followed by various positions as Chef de Partie at the Vila Vita Hotel in Portugal, the Dorint Blümlisalp in Switzerland, the Gausdal Høifjellshotell in Norway and the Metropole Interlaken in Switzerland.
More About Me
At the end of 2004, Sandy Bohm wanted to discover more of the culinary world. He moved to the UK and started at Gravetye Manor which had 1-star Michelin 4 AA Rosettes in East Grinstead, West Sussex as Senior Chef de Partie under Mark Raffan. He then moved to his first Sous Chef position at Harrods Knightsbridge in London, followed by a Sous Chef position under Andrew Turner at the Pennyhill Park Hotel with a 1-star Michelin restaurant in Bagshot, Surrey.
In the summer of 2007, he accepted the challenge of working with Executive Chef Bernhard Meyer as Sous Chef at the Four Seasons London, where he was promoted to Chef de Cuisine after 3 months. At the end of 2008 the hotel was temporarily closed for a complete refurbishment. Sandy moved to the Four Seasons Hotel Silicon Valley in East Palo Alto, USA.
In 2009, Sandy received an offer to work as Executive Chef at the exclusive island resort of Frégate Island, Seychelles. After 10 months he left this beautiful and remote island to start his Culinary Master in Germany.
Upon completion, he was offered the opportunity to open the original Ukraina Hotel Moscow / Radisson Royal Hotel Moscow under the management of Wolfgang Nitschke. After almost 3 years, Sandy decided to take a break and enjoy some quality time with his newborn son.
In the summer of 2013, Sandy was offered the opportunity to open Le Meridien Zhengzhou in China. Unfortunately, life circumstances were not right for his young son and he returned to Germany where he accepted a freelance contract for 6 months to develop the culinary department of Furama Resort Danang in Vietnam.
Back in Leipzig, Germany, Sandy had planned to take a year off to enjoy some quality time with his family. But as we all know, sometimes things turn out differently than planned and in December 2014 he was offered the position of Executive Chef at the Steigenberger Grandhotel Handelshof in Leipzig, part of Deutsche Hospitality. In 2017 he was promoted to Culinary Director.
With Corona being tough on the hospitality industry, Sandy was looking for a new challenge and in April 2021 he joined the Patrick Hellmann Schlosshotel in Berlin as Executive Chef.
In June 2022, he moved to Mövenpick Hotels & Resorts as Cluster Executive Chef, responsible for the culinary operations of the Mövenpick Hotel Stuttgart Messe & Congress and the Mövenpick Hotel Stuttgart Airport. He continues to contribute his professional expertise to this day.
Born in East Germay
High school graduation
Completion of training as office clerk
Military Service
Completion of training as cook
Commis de Cousine | Astron Hotel Alexander Platz (4 Star Hotel) | Berlin | GER
Commisde Cousine | Käfer im Deutscher Bundestag | Berlin | GER
Chef de Partie | Hotel Loenfjørd (4 Star Superior Hotel) | Loen | NOR
Chef de Partie | Vila Vita Parc Resort (5 Star Luxury Hotel | Leading Hotel of the World) | Algarve| PRT
Chef de Partie | Dorint Hotel Blüemlisalp (4 Star Superior Hotel) | Beatenberg | CH
Chef de Partie | Gausdal Høifjellshotel (4 Star Plus Hotel) |Gausdal | NOR
Chef de Partie | Hotel Metropole Interlaken (4 Star Hotel) | Interlaken | CH
Senior Chef de Partie | Gravetye Manor Hotel (Relais & Chateaux | 1 Star Michelin | 4 AA Rosettes) | East Grinstead | UK
Sous Chef | Harrods Knightsbridge | London | UK
Sous Chef | Pennyhill Park Hotel (5 AA Red Star Hotel | 1 Star Michelin | 5 AA Rosettes) | Bagshot | UK
Chef de Cuisine | Four Seasons Hotel London at Park Lane (5 Star Hotel | Leading Hotel of the World) | London | UK
Chef de Cuisine | Four Seasons Silicon Valley (5 Star Luxury Hotel) | East Palo Alto | USA
Executive Chef | Frégate Island Private (5 Star Hotel Luxury Hotel) | SYC
Diploma as state approved Master Chef | Rostock | GER
Executive Chef | Ukraina Hotel / Radisson Royal Moscow (5 Star Luxury Hotel) | RUS
Pre-opening Executive Chef | Le Méridien Hotel (5 Star Luxury Hotel) | Zhengzhou City | CHN
Executive Chef | Furama Resort & Villas (5 Star Luxury Hotel) | Danang | VNM
Culinary Director | Steigenberger Grand hotel Handelshof (5 Star Luxury Hotel) | Leipzig | GER
Executive Chef | Schlosshotel Berlin by Patrick Hellmann (5 Star Luxury Hotel) Berlin | GER
Cluster Executive Chef | Mövenpick Hotel Airport (4 Star Superior Hotel) & Mövenpick Hotel Messe – Congress Stuttgart (4 Star Hotel) | Stuttgart | GER
