Draft article not currently submitted for review.
This is a draft Articles for creation (AfC) submission. It is not currently pending review. While there are no deadlines, abandoned drafts may be deleted after six months. To edit the draft click on the "Edit" tab at the top of the window. To be accepted, a draft should:
It is strongly discouraged to write about yourself, your business or employer. If you do so, you must declare it. Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
Last edited by
Goodluckangel (
talk |
contribs) 27 days ago. (
Update) |
Rainer Becker (born in Bernkastel-Kues, Germany) is a German chef. He owns multiple restaurants in the Middle East,, Asia, Europe and North America. Becker is known for creating dishes involving German cuisine. He is the co-founder of Azumi Restaurant Group. [1]
Rainer Becker was born and raised in Bernkastel-Kues, Germany. He began his culinary journey while he was a child, observing his mother cook meals for the family. Becker had trained at the Goethehaus in Bensberg and Koenigshop in Munich. [2]
After his training, he joined the Hyatt Hotels Corporation in Cologne where he was Chef de Cuisine. [3] In 1992, Becker had his breakthrough when he was appointed Executive Chef of Park Hyatt Sydney. [4] During his tenure, which spanned two years, Becker was recognized by the media earning the title of Executive Caterer of the Year. [4] Subsequently after his time in Australia, he assumed the role of Executive Chef at the Park Hyatt Tokyo in 1994, where he oversaw the launch and operation of all five hotel restaurants in Tokyo. In 1998, Becker relocated to London where he served as the executive chef for the Hyatt Carlton Tower hotel and was also a consultant at Hakkasan restaurant. [5]
In 2002, Becker alongside restaurant investor Arjun Waney launched his first Japanese restaurant Zuma in Knightsbridge, London. Zuma adopted the izakaya style where dishes are continuously brought to the table throughout the meal. [6] In 2004, Becker introduced a second brand, ROKA & Shochu Lounge. Subsequently he also launched Oblix. [7]
In 2004, Harpers and Moet named him Chef of the Year in 2004. He was also ranked 45th in The Caterer’s top 100 list of the most powerful people in hospitality in 2012. [8]
· Best Newcomer in 2003 by Guild of Chefs Awards