Roman was born in Austria and did his apprenticeship
in culinary arts and hospitality. He went to work and train in some of Vienna’s finest restaurants (Palais Schwarzenberg, Restaurant Corso next to the famous Vienna Opera House) where he specialized in classic French and Austrian cuisine.

In 2007, he moved to Grand Cayman working with various fine dining concepts, gaining experience in new cuisines (Italian, Peruvian, Caribbean & Asian Fusion) until he expanded on his own to pursue private catering and more intimate culinary experiences.

For all the time Roman spends in the kitchen, he’d only rather be on the water.
As an avid fisherman, Roman catches his own Yellow Fin Tuna, Mahi Mahi, Wahoo, Conch and Lobster when in season and aims to use fresh, sustainable seafood whenever possible. He looks forward to sharing his knowledge with you.