Stefanie Quilitz

Stefanie Quilitz has a diverse work experience, starting in 2013 as a Commis de Cuisine at Culiartis Dirk Biedermann. Stefanie then worked as a Sales person at Biocompany in 2014 before becoming a Demi Chef de Partie at Austeria Brasserie later that year. In 2015, they worked as a Chef de Partie at Shu Restaurant and OX Restaurant. Stefanie then joined Made In Belfast as a Junior Sous Chef from 2016 to 2017. In 2017, they took on a part-time role as a Chef at Steigenberger Hotel Conti Hansa Kiel. In 2019, they interned at the DGE (German Nutrition Society) and also worked as a QM staff member at Brötzmann KG. Stefanie had a short internship in Sensorik at BarthHaas GmbH & Co. KG in 2022 before becoming a SCI Project Lead at Symrise AG.

Stefanie Quilitz completed their Master's degree in Nutrition and Health with a specialization in Sensory Science at Wageningen University & Research from 2020 to 2022. Prior to that, they obtained a Bachelor's degree in Nutrition Science and Household Economics from Kiel University between 2017 and 2020. In 2010 to 2012, they attended Centro DUAL Portimao where they earned a Chef degree from Culinary School.