Prior to his appointment at Amari Watergate, Maus has held the title of Executive Chef for prestigious hotel chains in Thailand and Vietnam since 2009, with almost 20 years of experience in the hospitality and gastronomy industries.
Maus' career as a chef started in his native Germany after he completed army service as a medic. He rose quickly up the kitchen ranks in upscale hotel restaurants in Davos, Switzerland, eventually being promoted to sous chef at the Hotel Europe in 2008 where he was in charge of two restaurants, Zauberberg and the Gault Millau-recognised Scala. In 2009, he moved to Phuket where he worked as the Executive Chef of well-known resorts in Phuket and Hua Hin, as well as in Phu Quoc, Vietnam, where he successfully managed several outlets under one roof, including developing menus and concepts, as well as day-to-day kitchen operations.
Over the years, he has worked for restaurants specialising in diverse styles and cuisines, including Italian, Chinese and Thai, and managed team members from all over the world, bringing a wealth of international experience to Amari Watergate.
"It is a great privilege to take this position," said Maus. "Amari Watergate is a recognised address on Bangkok's dining scene for its excellent venues offering a unique approach to world cuisine and interior design. I am looking forward to maintaining the quality of service and cooking that guests already know and love, as well as guiding the team to reach new goals of passion and creativity in their work."
Under Maus' leadership will be Amari Watergate's three dining concepts: Amaya Food Gallery, our signature dining concept with living cooking stations, casual cafe and terrace dining at Cascade and the Pool Bar.