Roland Lickert is a culinary professional with more than 40 years of experience in the hospitality industry, leading teams of up to 280 staff in over 20 different countries worldwide. Since 1975, he has worked primarily as an executive chef in as many as 10 five-star hotel restaurants, as well as fulfilling the roles of restaurant manager, director of F&B and quality control, director of operations, executive chef consultant, and consultant in the opening of six hotels and restaurants. He now shares his knowledge, energy and passion with the industry’s new generation by providing consultation services in the evaluation, development, and implementation of F&B service systems to hotels, resorts, luxury holiday villas, restaurants and bars.