Philipp Mewes

Philipp Mewes is an experienced culinary professional with a career spanning over two decades, primarily with Merck Gruppe since January 2020 as Executive Souschef for Employee Restaurants & Catering. Mewes has progressively advanced through various roles including Souschef, Junior Souschef, and Chef de Partie at Merck KGaA from May 2006 to December 2019, demonstrating expertise in meal planning, production, and kitchen management. Mewes holds multiple qualifications in food and beverage management, including a recent degree from IST-Studieninstitut and ongoing training as a Küchenbetriebswirt in Germany. Additionally, Mewes has contributed to educational initiatives as an Ausbildungsbeauftragter and has been recognized in culinary competitions.