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Dear Reader,
perhaps a little bit about myself and
the history of Casa Pascal would be of interest to you. I am a Swiss,
having Lucerne as my hometown. By the time I was ready
to leave school, I knew where my future direction was to be as my interests were
dedicated to the more pleasant side of life - eating, traveling, eating,
sleeping and eating. I knew I was destined to live and work with food and
dining!
I started as an apprentice in the
kitchens of the famous Palace Hotel in Lucerne and then to the Geneva Noga
Hilton Hotel to become a Sommelier waiter. From there I moved to the bustling
kitchen in Switzerland’s best hotel, the Dolder Grand in Zurich. The Ramada
Renaissance is also on my resume, and I also gained more experience in private
restaurants such as the Zeughauskeller Zurich.
Following my marriage to Kim, we
returned to Asia. We spent five years in Hong Kong where I was engaged by the
Hotel Conrad International and other similar establishments, one year in Korea
as a food consultant and then five years in Thailand, where I was the executive
chef at Pattaya’s Dusit Resort before branching out on my own.
We always had the dream of building a
very special restaurant. One with an ambience like no other. A restaurant
where I could let my creative nature produce fine dining cuisine for those
people, like yourself, who appreciate the finer things in life. You don’t have
to be a gourmet to appreciate my food – but it helps get the maximum enjoyment
from it !
So Casa Pascal was conceived and
designed literally from the ground up. This really is a restaurant like no
other, as everything you see was custom made. I personally designed the
interior décor, and had a hand in everything from the crystal glasses, table
ware, chairs, furniture and even the linen.
We opened on Saturday, March 17, 2001
and the food and wine critic from the local gourmet guide wrote, “As the newest
in the fine dining range, the Dining Out Team could do nothing but give Casa
Pascal top marks. The food was excellent, in decent sized portions and the
friendly service just capped off what was a memorable evening. Highest
recommendation, without a doubt.”
I am proud to say that Casa Pascal
has become the venue where you will find those people, like myself, who enjoy
the better things in life, be that food, wine or convivial company.
Regards,
Pascal Schnyder
PS. The name Casa Pascal stands for
“House of Pascal”. Please remember you are always welcome at my house.
CURRICULUM VIVAE
Personal :
| Surname |
SCHNYDER |
| Given Name |
Pascal |
| Present Address |
485/4 Moo 10,
Pattaya Second Road, Nongprue, Banglamung, Chonburi 20260, Thailand |
| Born |
Seoul, June 21,
1968 |
| Nationality |
Swiss, Married,
No Child |
| Language |
German, French,
English, Italian, Korean, Thai |
| Personal Interests |
Traveling,
Photo Taking, Wine Testing |
| Career Objective |
Looking for a
creative and dynamic working opportunity on consulting base with a great
career & business expansion possibility |
Education :
| Primary School |
1975. 03 ~ 1981.02 |
| Secondary School |
1981. 03 ~ 1984. 02 |
| Au pair- Year in Geneva |
1984. 08 ~ 1985. 07 |
| Hotel Palace Luzern Cook
Apprentice |
1985. 08 ~ 1988. 07 |
| Swiss Military School
Luzern |
1989. 07 ~ 1989. 11 |
| Waedenswil Weinhandler
Diploma “A” |
1990. 08 ~ 1990. 09 |
| HTL Swiss National Wine
trading Diploma Zurich |
1993. 03 ~ 1993. 09 |
| Diplome de Banquet
Specialist |
|
| Special Training for
Banquet Catering System |
|
| Pate & Terrine Course |
|
| Societe Suisse Des
Cuisiniers in Switzerland |
1995. 08 ~ 1995. 08 |
| Korean Culture & Language
Course |
1996. 07 ~ 1996. 09 |
| Korea University, Seoul
Korea |
|
Experience :
| |
|
Position |
Report to |
Function |
| 1985. 08 ~
1988.07 |
Hotel Palace Luzern |
Cook Apprentice |
Executive Chef |
Training at the different
sections |
| 1988. 03 ~
1988.09 |
Noga Hilton Hotel Geneva |
Sommelier ( Stagier ) |
Director of Food and
Beverage |
Special care service for
guest |
| 1988. 10 ~ 1989.
06 |
Hotel Palace Luzern |
Commis de Cuisine |
Executive Chef |
Commis Sauciar Mignon Grill
Restaurant |
| 1989. 12 ~ 1991.
01 |
Dolder Greand Hotel Zurich |
Commis de Cuisine |
Chef de Partie |
1 year Commis Entremetier,
1 year Commis Rottisseur |
| 1991. 03 ~ 1991.
10 |
Hotel Ramada Renaissance
Zurich |
Sommelier |
General Manager |
Responsible for the Wine
Bar
Purchasing
and Sales of beverages.
Service Staff Training |
| 1991. 12 ~
1992.04 |
Restaurant AEBI Adelboden |
Chef de Cuisine |
Owner |
Responsible of the entire
kitchen
Menu
planning, purchasing an production |
| 1992. 05 ~ 1992.
12 |
Restaurant Zeughauskeller
Zurich |
Chef Saucier |
Chef de Cuisine |
Chef Saucier |
| 1993.01 ~ 1993.
09 |
Congress Centre
Schutzenhaus Albisguetli Zurich |
Executive Sous Chef |
Chef de Cuisine |
Leading the whole kitchen,
A la Carte, Organizing, Charging Banquets and Purchasing |
| 1994.02 ~ 1994.
03 |
ADIA Hotel (Employment
Agency) |
Chef de Partie |
Director of Adia Bern |
Assistant Kitchen Team for
Re-opening |
| 1994.04 ~ 1996.
07 |
Hotel CONARD International
Hong Kong |
Sous Chef / Outlet Chef |
Executive Chef |
French Restaurant Brasserie
on the Eighth, Cold Kitchen and Butchery, Garden Café Restaurant |
| 1996. 12 ~ 1998.
05 |
LSG Lufthansa Service Sky
Chef’s |
Executive Sous Chef |
Executive Chef |
Supervising Production,
Coordinate Workforce, Establish Production Plan, Supervising Tray
Setting, Maintaining Hygiene Standards,Staff Training & Development,
Handling Customer Comments, First and business class food development.
Implement “Total Cycle Time” thus Restructuring. Airline Catering
Operations
Assisting for Food Presentations at Siam In-Flight Kitchen at Don Muang
Airport, Bangkok |
| 1998. 06 ~ 1999.
03 |
Panda Hotel, Hong Kong |
Executive Chef |
General Manager |
Leading kitchen brigade in
the hotel which has 1,100 rooms and 6 F & B outlets |
| 1999. 04 ~ 2001.
02 |
Dusit Resort Hotel Pattaya |
Executive Chef |
General Manager |
Leading kitchen brigade in
the hotel with 600 rooms and “The Bay” Italian Restaurant, “The Empress”
Chinese Restaurant, “ The Cascade” Coffee Shop and Bakery Shop together
with banquet capacity of 2,500 seats. |
| 2001. 03 ~
Present |
Restaurant Casa Pascal Fine
Dining, Pattaya |
|
|
Proprietor and Managing
Director |
Consulting Records :
| 2002. 08 |
Les Fondues Swiss
Restaurant, Seoul, Korea |
Streamline entire F & B
operation and administration, Menu and recipe development, Staff
training |
| 2003.02~03 |
Old German Beer House
Restaurant (Largest German Restaurant) Bangkok, Thailand |
Streamline kitchen
operations and kitchen renovations, Menu and recipe development, Staff
training, Train General Manager for his day-to-day works |
| 2004. 09 |
Nongkhai Grand Hotel,
Nongkhai, Thailand |
Food promotion, Menu and
recipe development, Staff Training |
| 2005. ~ Present |
I DO’S Event Organizer |
Corporate Executive Chef,
Menu development and food production |
| 09.2oo9 ~ 11. 2oo9 |
Weissbraeu Restaurant, Kuala
Lumpur, Malaysia |
New Opening, Kitchen designe,
Menu development & staff training |
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