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Radisson Resort Gold Coast executive chef Volker Koepke has reputation for creating top quality cuisine for every occasion. His knowledge, passion and creativity show in every aspect of the resort restaurant and catering facilities. Volker trained in his native Germany and gained a German Master Chef qualification in 1979. He came to Australia since 1982. Volker was the first chef at the Gold Coast’s popular Fisherman’s Wharf Tavern. He worked with the property from 1982 until 1989. He then joined Conrad Jupiters as senior sous chef and apprentice master until 1998. He joined Radisson Resort as sous chef in ’98 and was soon promoted to executive chef.

Career achievements include membership of the Australian Hospitality Review Panel (1988 to 1998) and membership of the 1990 Curriculum Advisory Committee. Volker was an industry assessor with the Department of Training and Industrial Relations from 1986 to 1990 and lecturer for Gold Coast Chefs Association.

He taught commercial cookery part-time at Gold Coast Institute of TAFE and was involved in the preparation of the 1994 Australian Seafood Catering Manual, published by the Department of Primary Industries.

Volker is a highly valued member of the Radisson team and an outstanding mentor to staff members.