Rainer Zinngrebe started working in his parents’ pub at the age of 12. His dad a trained maître d’ always loved the industry, so it was a natural progression for Rainer into a cook’s apprenticeship at the age of 16. Now, with over 40 years in the food and beverage industry, Rainer has published two cookbooks and numerous other food and beverage training and guidance publications, Rainer's has gathered his expertise from working with independent restaurants and luxury hotels from the UK to the US, Mexico to Malaysia, Singapore to Seoul, Dubai to Duesseldorf. He has lived and worked in ten different countries across all four continents both as an Executive Chef as well as a Food and Beverage Director. From 2011 to 2017, Rainer led the Global Portfolio of Food and Beverage & Culinary for The Ritz-Carlton Hotel Company, before his role expanded to encompass the entire Marriott International Luxury Brands Portfolio. During his time in this role, he created hundreds of successful concepts from a simple Burger Shack to Michelin Star restaurants, designed and reviewed thousands of kitchens and bars, and worked alongside countless chefs and operators both independent, chain as well as hotel focused. In addition he participated in the opening countdown of over 30 hotels and hundreds of restaurants.
Rainers' strength in conceptual design, operational knowledge, kitchen and bar design are unmatched, and his approach to leadership and training are unparalleled.
Roger, son of a restaurateur, developed passion for the culinary field since an early age. In 1988, due to this interest and as an entrepreneur, he initiated a manufacturing company focused on custom made kitchen equipment and food service areas. This has allowed him to know and participate in countless projects over more than 30 years, acquiring outstanding experience and specialization in the design of F & B areas.
His capacity for analysis and focus on the abstract, allow him to solve projects
minimizing investment and maximizing efficiency in energy use, flows, times and
movements, resulting in significant savings that contribute to financial success.
Tamar is a multidisciplinary designer interested in creating meaningful designs and experiences for brands and audiences. With a background in interior architecture and a passion for graphic design, she has over a decade of design experience having collaborated with a diverse range of clients in hospitality, real estate and non-profit organizations. As a creative problem solver, she strives to present honest, elevated storytelling through great visual design.
Tommaso graduated in Business Administration in Milan, Italy then moved to Caracas, Venezuela to complete a Master’s Degree Program. In Caracas he began his food service and hospitality industry career managing the Latin American markets for an Italian manufacturer of kitchen supplies. Subsequently he moved to Miami in 2001, where he grew the presence of the brand for the North American Markets. Living in Florida, he recognized the lack of higher end service and products selections for restaurant operating supplies offered in the US. In 2008 Tommaso founded Tomson Hospitality, aiming to provide the hospitality industry with increased options and a new boutique approach to supplying hotels, restaurants and the cruise ship industry. He has established valuable relationships with manufacturers globally and has visited most their factories, trade shows and other industry events, which gained him the US Ambassadorship of HOST Milan, globally one of the most recognized industry trade shows. This education enables him to bring innovative options and in-depth knowledge to hospitality establishments throughout the Americas, the Caribbean, Europe and the Middle East and the Cruise Line market. As part of HKB-Designs Tommaso is a valuable resource that understands not only the selection criteria but also the supply chain management and all that is involved to ensure seamless coordination with procurement organizations.