Raimund grew up in Bad Waldsee, Germany. At age 17 he walked into a Spanish tapa bar and ended up with the position of kitchen hand. He never looked back. Raimund continued his career with a three year Chef apprenticeship in Berlin. After stints in other Michelin starred hotels in Germany and Switzerland Raimund was bitten by the travel bug. He made his way to Vancouver where he worked on a one year Visa with Brix showcasing his formidable talents. Raimund then ventured off to see the world with stops in Southeast Asia (where he became a scuba certified divemaster), Australia and New Zealand. Raimund then felt Vancouver pulling him back where he accepted the postion of Sous Chef at Brix. Raimund’s personal motivation comes from honest flavours, creativity and passion for food.