MANFRED STRECK
Dux®® Chef de Cuisine

Chef Manfred Streck is a no-nonsense culinarian. A man of few words, he lets his cooking do the talking for him. And what a tale of culinary delight is told daily in the kitchen of Dux® at The Peabody Orlando where Chef Manfred is chef de cuisine .

His vision for Dux® is to maximize his European training and his love of combining the flavors of America, Asia and Europe to provide guests the best possible dining experience. He firmly believes that global culinary trends should be taken slowly, and he believes that change only for the sake of change is not good.

A native of Freiburg, Germany, the young Manfred graduated high school at Albstadt Onstmettingen. He was born into a culinary family and often helped out in his parents' restaurant as a waiter and worked in the kitchen as needed. Later, he decided he really wanted to cook, and after high school he commenced his culinary apprenticeship.

He went to Kurhotel Sonnenhalde – Tonbach as an apprentice cook and then on to Hotel-Gasthof Miller-Wagner – Baiersronn, as an Entremetier. As his training and expertise grew, Chef Manfred began to take on more and more responsibilities, always expanding his culinary repertoire and keeping up with the changing trends in cuisine. He completed his mandatory military service in Memmingerberg, as a cook. Over the next several years, he broadened his experience, taking positions in Baden-Baden, Buehl and Bisingen.

Like most European chefs in training, Chef Manfred went to Switzerland to learn to be chef entremetier at the Hotel Touring – Lenzerheide; sous chef and chef saucier at the Hotel Bellavista – Arosa and Parkhotel, Bad Ragaz, and Hotel Bellavista – Arosa.

Around 1988, Chef Manfred became very interested in health-conscious nutrition and attended special culinary courses on whole foods and health food at the Catering Trade Education Center at Bad Ueberkingen.

With all of his education, training and specialties in tow, Chef Manfred embarked on the next stage of his culinary odyssey: On Halloween, 2001, he and his wife, Jennifer, crossed the Atlantic Ocean like many before them to work in the United States. On December 3, 2001, he found his way to The Peabody Orlando where his talents were immediately recognized. Chef Manfred took on the position of Dux® Line Cook I. In May 2002, he was promoted to sous chef and on November 1, 2003, became chef de cuisine for Dux®.

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