Appointed Executive Chef
At Kempinski Hotel Ajman, United Arab Emirates
With over 20 years' experience in several continents, he has worked on menu redesigns which include dishes inspired by many cultures, with one example being venison loin in tramezzini with pak choi and cranberry. Schleifer began his career at the age of 15, and joined the Kempinski brand in 2009, after which he worked in countries like Tanzania, Malta, United Kingdom, Egypt, Germany and now, the United Arab Emirates. While working for the Kempinski brand in Malta, he also obtained a higher management diploma for ''Change and Innovation in Tourism''. This has earned him a place in the examination board for the Chamber of Industry and Commerce in Munich and Upper Bavaria.