I am Ansgar, was born in Bochum and raised in Essen (Germany). I started to work very early with the age of 13 and was earning a little amount of pocket money in a bakery – pastry shop in the county where I grew up. At the end of my school time I had to make a decision to learn a profession; the idea grew to become a chef. I made an apprenticeship followed by my military service with the German air force in Canada. Not long after, my enthusiasm carried me abort to extend my knowledge with those chef’s who helped me to draft my own signature. Countries like Germany, Canada, England, Switzerland, France and Dubai are currently on my list of exploring the culinary world!
Ansgar Werneke
Executive Chef
Professional Profile
Mövenpick Hotel Ibn Battuta Gate
Dubai, UAE
Executive Chef
30.12.2017 - 20.10.2019
396 room Arabian style luxury hotel with 8 restaurants, bars & 15 meeting rooms. Managing 107 colleagues (incl. stewards)
Lapita, Autograph Collection
Dubai, UAE
Executive Chef
14.08.2016 - 30.10.2017
504 room Polynesian family resort managed by Marriott under Autograph Collection, with 5 restaurants, bars and lounges. Managing 84 colleagues (incl. stewards) With a banquet capacity of 1000 guests in several Areas. – Preopening and Opening.
Jumeirah Creekside Hotel
Dubai, UAE
Executive Chef
20.11.2014 - 13.08.2016
292 room boutique hotel, with 6 restaurants, bars and lounges. Managing 55 colleagues (incl. stewards) with a banquet capacity of 1300 guests in several areas.
Jumeirah Beach Hotel
Dubai, UAE
Executive Sous Chef
12.10.2009 - 19.11.2014
600 room Best Family Resort for several years, (Traveller award), managing 16 restaurants, lounges & bars plus centralised kitchens, as well as 9 banquet areas with a total capacity of 3200 guests. Leading a team of 296 colleagues (incl. stewards)
Jumeirah Emirates Towers Hotel
Dubai, UAE
Chef de Cuisine
04.08.2017 - 11.10.2009
400 room “Best business Hotel in the Middle East” (traveller award). In charge of the award winning steak and seafood Restaurant “The Rib Room” and the attached bar. Managed a team of 12 chefs with an average of 100-130 covers.
Burj Al Arab Jumeirah
Dubai, UAE
Sous Chef
01.10.2005 - 03.08.2007
202 all suite hotel Worlds leading Hotel 2006 (traveller award) assisting the Chef de Cuisine in the 1st runner up “Best Seafood Restaurant” of 2006, in the “Al Mahara Restaurant”, leading 22 Chefs with an average of 120 – 150 covers in the peak season.
Château de Gilly
Gilly, France
1st Sous Chef
01.02.2004 - 30.09.2005
The hotel is part of the “Relais & Château” Hotel group, Was responsible for the fine dining restaurant “Clos Prieur” (16/20 points in the Gault Millau) with a maximum of 80 covers plus groups of up to 200 guests.
Château d'Esclimont
St.-Symphorien, France
Sous Chef
16.09.2002 - 31.01.2004
The hotel is part of the “Relais & Château” Hotel group,was responsible for the fine dining restaurant “La Rochefoucauld” (15/20 points in the Gault Milliau) with a maximum of 80-100 covers and a group capacity of around 150 guests.
Le Pont de Brent
Montreux, Switzerland
Chef Saucier
01.03.2001 - 07.09.2002
The fine dining restaurant was awarded with 3 Michelin Stars from 1998 and kept them until Chef & Patron Gérard Rabaey retired in 2011. The Gault Millau awarded the restaurant with 19/20 points.
Marriott Hotel Grosvenor Square
London, England
Fine dining restaurant “The Diplomat”
Le Gavroche
London, England
Fine dining restaurant awarded with 2 Michelin stars under Michel Roux Jr.
Schlosshotel Hugenpoet
Essen, Germany
The fine dining restaurant “Nesselrode” was awarded with 1 Michelin star under Hans Dietrich Marzie (Retired)
German Armed Forces
Goose bay, Canada
Serving the mandatory military service for the German Air Force
Schlosshotel Hugenpoet
Essen, Germany
The fine dining restaurant “Nesselrode” was awarded with 1 Michelin star under Hans Dietrich Marzie (Retired)
Mövenpick Hotel Handelshof
Essen, Germany
Apprenticeship from 1992 – 1995
Awards & Achievements
2018 – Mövenpick Ibn Battuta Gate Hotel : Nominated “Best Family Brunch” by BBC Good Food
2017 – Lapita: Nominated for “Best Family Brunch” by BBC Good Food
2017 – Lapita: Nominated for “Best Family Brunch” by What’s On
2017 – Lapita: Nominated for “Best Family Brunch” by Short List”
2015 – Jumeirah Creekside Hotel: Awarded “Best Family Brunch” by “Time Out Award”
2009 – Rib Room: Awarded “Best International Restaurant” by “Whant’s On”
2008 – Rib Room: Finalist “Best Steakhouse” by “Time Out”
2008 – Rib Room: Awarded “Favourite American Speciality Restaurant” by “What’s On”
2006 – Al Mahara: 1st runner up “Best Seafood Restaurant” by “Time Out”.
1994 – 2nd Place: “Rudolf Achenbach Preis”
1994 – 3rd Place “Rewe Wibu Pokal”
1995 – 2nd Place “Rudolf Achenbach Preis”
1995 – 2nd Place “HOGA”
1996 – Gold “Chef’s Olympic” in Berlin
1996 – Bronce “Chef’s Olympic” in Berlin
2013 – Reconceptualizing and re-opening the “Dhow & Anchor” restaurant in Jumeirah Beach Hotel.
2012 – Produced my own cookery book “Oui Chef”.
2008 – Organizing the “Festival of Taste” with Kerry Heffernan (South Gate – Essex House, New York) in the Rib Room
2006 – Organising the “Festival of Taste” with Yannick Alleno (Le Meurice 3* Michelin – Paris) in Burj Al Arab.