Viktor Heitzmann is an experienced culinary professional with a career spanning over two decades. They began their journey in the hospitality industry as a Lehrling at Hotel Schwärs Löwen and continued to develop their skills at esteemed establishments such as Suvretta House and Hotel Giardino Ascona. Viktor served as a Sous Chef at Wassermann & Company AG from 2012 to 2019, contributing to notable events like Basel World and Basel Tattoo. Currently, they hold the position of Küchenchef at ZFV-Unternehmungen while also serving as Stv. Betriebsleiter, showcasing their leadership in culinary operations. Viktor completed their culinary education at Landesberufsschule für das Hotel- und Gaststättengewerbe Villingen.
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