Werner was born and raised in Austria where he also did his apprenticeship and chef schooling.
Then followed chefing gigs in world class resorts such as Grand Hotel on Mackinac Island MI, Hyatt Regency in Scottsdale AZ, Gasthof Gramshammer in Vail, CO, and the latest; the AAA 4 Diamond rated Cygnus27 atop the Amway Grand Plaza Hotel in Grand Rapids, MI.
Werner brings intimate knowledge about food, the food supply, and food systems to table. He is no stranger to the inherent health consequences accompanied by “affluent malnutrition,” caused by over indulgence in the industrial food system’s “manufactured” products.
Few diseases or conditions are caused purely by genetic factors; most are the result of interactions between genetic and environmental factors. This type of focus on disease development is called epigenetics.
We are discovering the tremendous power the foods you eat every day have to “turn genes on or off”. This field of study is called nutrigenetics/nutrigenomics!
With his commitment to lifelong learning and as a natural extension of his culinary talents, Werner pursued a Bachelor of Science (B.Sc.) degree in Alternative Medicine, which he followed with a Master of Science degree (M.Sc.) in Human Nutrition from the University of Bridgeport.
To bring even better understanding of holistic health to the table, Werner is currently pursuing a Ph.D. degree in Mind Body Medicine from Saybrook University.
Werner is actively involved with the Michigan Nutrition Association, the American Nutrition Association, and the Greater Grand Rapids Food Systems Council.
To stay current in the rapidly changing world of nutrition, he holds memberships in the Society for Nutrition Education and the International Society of Nutrigenetics/ Nutrigenomics.
In his spare time he is a public lecturer on diverse health topics such as prostate health, osteoporosis, antioxidants, sports nutrition etc.
An avid long distance runner he has numerous 5Ks, 10Ks, 1/2 marathons, 25Ks, and a marathon under his belt.
