Dennis Imhof is a Consultant at Zarges von Freyberg Hotel Consulting. With two hotels owned by his family he acquired knowledge of hotellerie and gastronomy at an early age. He consolidated his knowledge by studying economic sciences at Julius-Maximilian University Würzburg (B.Sc.) and a Master’s qualification in Hospitality Management (M.A.) at Munich University of Applied Sciences (MUAS). He gained additional practical knowledge of gastronomy during his subsequent training as chef in Schlosshotel Steinburg in Würzburg. Further internships in prestigious hotels, including the Hotel Bayerischer Hof in Munich, and his long-standing administrative assistance in the family concern, round out his profile.
Anja Bödinger is a Consultant at Zarges von Freyberg Hotel Consulting. During her dual studies in Business Administration with focus on hotel and tourism management at the International University of Cooperative Education in Munich, she acquired strategic knowledge as well as practical experience at Eurostars Hotels in Munich. She deepened this knowledge during her Master’s degree in Hospitality Management at the Munich University of Applied Sciences.
Marco Kaiser is Management Trainee at Zarges von Freyberg Hotel Consulting. He began his career as a chef at Brenner Operngrill in Munich. Subsequently, he worked at the Japanese fine-dining restaurant “Emiko” in the Louis Hotel at the Viktualienmarkt. After his culinary career, Marco earned a degree as a state-certified Hotel Business Administrator from the Steigenberger Academy and completed his B.A. studies in Hotel Management at the International University. Meanwhile, he worked as waiter at the Steigenberger Grandhotel Belvédère, Pescheria Munich, and ACM food GmbH. In the following years, he held various positions at Seehotel Schlierseer Hof, including Management Trainee, Assistant F&B Manager, and F&B Manager/Assistant to the Executive Director.
Nele Pinno supports Zarges von Freyberg Hotel Consulting as a research analyst. She was able to acquire theoretical knowledge and practical experience through her apprenticeship as a hotel specialist at the Hotel Louis C. Jacob in Hamburg. The knowledge gained could be applied in permanent positions such as the above-mentioned training company and the Hotel Vier Jahreszeiten in Hamburg in the field of event and marketing. She is now extending this knowledge through her current studies in Business Administration at the University of Applied Sciences in Munich.
Simeon Schuster works as a team assistant at Zarges von Freyberg Hotel Consulting. During his previous internships, he gained valuable insights into various business areas in both the event and finance sectors. Parallel to his current studies in tourism management at the Munich University of Applied Sciences, he is continuously expanding his practical experience in the operational event and hospitality sector.
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