Self-employed Event Chef
Dresden, Germany
I plan menus, source ingredients and cook for private and corporate events, from intimate dinners to larger gatherings.
Portfolio
Chef
Judith Eichler
I am a German-trained chef with more than 20 years of experience across fine dining, international hospitality, events and everyday kitchen operations.
Based in Germany · German native speaker · professional working English
Good food is only part of a good kitchen.
I combine creative cooking with the operational side that makes service work: planning, structure, quality, timing and a reliable hand in a changing environment.
My work has taken me from a 450-seat restaurant at Expo Shanghai and a remote restaurant on Lord Howe Island to Berlin hotels, Dresden restaurants, catering and independent event work.
- À-la-carte & service
- Events & banqueting
- Menu planning & costing
- Procurement & stock work
- Food safety & quality
- Cakes, pastry & desserts
Selected experience
Built in real kitchens.
These selected stations show my range: high-standard service, international work, production at scale and senior responsibility.
Self-employed Event Chef
Head Chef
E-Vitrum by Mario Pattis
Dresden · Ordering, à-la-carte and large-event production, daily fresh baking and food safety controls.
Restaurant & production kitchens
Dresden · Roles at Kastenmeiers, Genusskultur, Vorwerk Podemus and VG Verbraucher Gemeinschaft: menu work, costing, changing daily dishes, cakes and pastry.
Chef de Partie
Hotel Adlon
Berlin · Saucier station with independent section responsibility, meat and fish preparation, and sauce work.
Chef de Partie
Shanghai & Australia
German Pavilion, Expo Shanghai · Promoted from banqueting to the VIP restaurant. Humpty Micks, Lord Howe Island · Breakfast, lunch and daily dinner service.
Chef training
InterContinental Hotel Group
Berlin · Training across goods receiving, banqueting, hot kitchen, pastry, breakfast, à-la-carte and gourmet restaurant operations.
Kitchen portfolio
Restaurant & event cuisine.
This is my core work: cooking for restaurant service, private and corporate events, and changing daily menus, from individual plates to well-organised service for larger groups.
À-la-carte cooking
I am comfortable with preparation, timing and the standards that make restaurant service run well.
Events & production
I have experience in banqueting, catering and large-scale food production where quality must stay consistent.
Seasonal food
I create fresh, varied dishes with a practical, thoughtful approach to ingredients and presentation.
More from the kitchen
Gallery.
A selection of my current restaurant and event work. Click any image to view it in full.
A personal craft
Sourdough &
handmade bread.
Alongside my professional kitchen work, I enjoy working with naturally leavened doughs and handmade bread.
Photography placeholder
Sourdough breads
& dough work
& dough work
A personal passion
Cakes & pastry.
Outside my regular kitchen work, I enjoy creating individual cakes, desserts and children’s cakes for people and occasions close to me.
Individual cakes
I develop cakes around season, flavour and the person celebrating.
Tschudys Backstube
Plant-based baking
I create thoughtful alternatives that remain generous, balanced and enjoyable.
Cakes & desserts
Children’s cakes
I make individual, joyful cakes around a child’s favourite theme.
A special favouriteContact me
Let’s talk.
For professional opportunities, references and supporting materials, I would love to hear from you.