Expat Chit Chat

A passion to cook, make others happy

Ramani Kangaraarachchi

Expats in countries come and go. For some expats working in a country for sometime is another routine event in their lives. But few of them fall in love with the country they work.

The Director of Kitchens and Senior Executive Chef of Mount Lavinia Group Vogt Ralf Wilhelm was introduced to the Daily News Business by one of his Sri Lankan friends. "Ralf is more Sri Lankan than us. He is so much in love with Sri Lanka," his friend said.

A German national with vast experience in many countries in the hotel industry Ralf has been engaged in the International five star hotel trade for the last twenty years.

Highly experienced in both city and resort hotels having worked in Germany, Japan, Sri Lanka, South Korea and Maldives.

He had been a Department Head for 12 years and he is one of the youngest to become a Qualified Master Chef from the German Chamber of Commerce and Industry.

He was interviewed for Expat Chit-Chat.

Q: How did you become a Chef initially ,Did you have a family background or a childhood dream?

No. My father was a policeman and I too wanted to become a policeman, but I did not pass the medical test. My grandfather had one of the best restaurants in our town in Germany and he asked me to take it over, when I was thinking as what to do after failing the medical test. So I said great and started doing the apprentice course for three years. In the meantime I wanted to see the world.

Finally instead of taking over my grandfather's business I applied for jobs in the hotel trade expecting opportunities to travel overseas.

In 1979 I joined as the Chef Apprentice at Restaurant Atles Brauhaus in Germany and worked there for four years. Then I, got the opportunity to work in the military service as the Head Chef of Officer's Mess in Germany but I served there only for one year.

Then I worked for the Hotel Intercontinental, in Dusseldorf and Frankfurt in Germany and served there until 1991. By that time I was a the Sous Chef.

Q: So when did you get the first opportunity to see the world?

It was in 1991 July. I got the opportunity to work for Tokyo Bay Hilton in Japan as the Sous Chef. It has 740 rooms and 12 outlets including French Dining, Japanese, Chinese, Korean Italian and Indian Restaurants.

There I was promoted up to Executive Sous Chef and went back to Germany as the Executive Chef of Munich City Hilton. It was a 480 room hotel with five outlets.

Q: When did you come to Sri Lanka first? and what was your first impression?

In November 1996, I was offered to go to Europe as Hilton wanted me to remain in that sector but I told that I prefer to go to Asia then I was given the opportunity to come to Hilton Sri Lanka for the first time as the Executive Chef and Director Kitchens of Colombo Hilton and Jaic Hilton in Sri Lanka and served until April 2002. I was responsible for a staff of 150 chefs in two locations.

I had a very warm welcome and I was very happy about the people ,weather and spicy food.

Q: What happened next?

From there I went to Grand Hilton, Seoul in South Korea. It is a complex comprising 396 room hotel, 107 luxury apartment residences and 2500 capacity State-of-the-Art Convention Centre. It has several international restaurants.

I was responsible for 120 chefs there. After one year, I came to Sri Lanka again to where I am today at Mount Lavinia Group as the Director of Kitchens.

Q: What are the significant events in your career?

People say that I am very good at opening of hotels. May be because I was fully involved in all aspects of the hotel openings including initial restaurants concepts, menu planning, hiring of staff, introduction of health system etc at the Hilton, Golden Palms Bangalore, Rangali Hilton, Maldives Grand Hilton Seoul and Jaic Hilton Sri Lanka.

Q: What are your favourite Sri Lankan dishes?

Seeni sambol and spicy chicken.

Q: What is your main task at the hotel?

We have to upgrade all the dishes served at the hotel starting from the breakfast.

Q: How do you go along with others in this trade in Sri Lanka?

I know all in this trade. There is no competition. We are all friends.

Q: Why did you choose this trade as your career?

My passion is to cook and make people happy. I get very upset when I cannot make people happy.

Q: What are the places you like in Sri Lanka and what are your hobbies?

I have travelled quite a lot and I like Sigiriya and Tangalle down south. My hobbies are swimming, scuba diving and music.

Q: Are you not worried about the security situation in Sri Lanka?

No. God protects me. I live here with my family and I have lot of hopes about Sri Lanka. It is very disappointing to hear what is happening. But I hope things will get better in the future.

Q: What are your future plans?

There is plenty to do. Mount Lavinia Group is growing. We have a new hotel in Maldives and have plans to start a health restaurant here.