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 The Soup Meister is currently owned and operated by world class Executive Chef Ralf A. Dauns.
Our success is due to his incredible culinary abilities, his attention to detail and presentation, his leadership and his management skills. The Soup Meister was born in the Reil, Germany, which is a small European village that sits in the heart of the winemaking region of the Mosel. He was raised on a vineyard and guesthouse where he learned the winemaking processes at a very young age. His experiences working in the guesthouse are what sparked his passion for cooking. His family is still very much involved in the business. Ralf would love for you to visit his family's website: www.weingut-dauns.de/
Highlights of Ralf’s resume:
- Over 25 years of cooking/culinary experience
- Executive chef of several international hotels:
- Delta Hotels (1991-1993) – Vancouver, British Columbia
- Intercontinental Hotels (1989-1991) – Nairobi, Kenya
- Hilton International Hotels (1981-1989) – Germany, London England, Windsor Ontario, and Chicago
- Executive chef of the Teahouse in Stanley Park, Vancouver BC (1993-94)
- Has owned and operated The Soup Meister since 1995
- Entrepreneurial expertise: owner of Dauns Food & Wine Consulting (Since 1994)
- Masters Degree in Culinary Arts (1985)
- Gold medal: American Culinary Federation Competition in Detroit
Ralf's career began in 1976 as a chef’s apprentice in Traben Trarbach, Germany at the Hotel Gonzay. He then held various positions throughout Germany and Switzerland and in 1983 he began what was to be a six-year career with Hilton International.
The Meister worked at the Dusseldorf Hilton in Germany, he was a Sous Chef at the London Hilton in England and an Executive Sous Chef at the Hilton in Windsor, Ontario. He completed his time there winning a gold medal at the American Culinary Federation Competition in Detroit, Michigan.
Ralf later transferred to the Drake Hotel in Chicago where he was the chef for the Club International, a private members-only dining room. In 1989 he transferred to the Intercontinental Hotel in Nairobi Kenya in order to round out his experience in a developing country. The most interesting part of the job was his involvement in the sales of private functions. He would regularly meet with diplomats, ambassadors, visiting dignitaries and Presidents of many countries. Often he would be consulted to create menus for private parties and a large part of his time was spent organizing intimate private catering or very large VIP banquets. Nelson Mandela, President De Klerk, and His Highness the Aga Khan were among the visiting dignitaries assisted by this special service. Since entering Canada as a landed immigrant in September of 1991, Ralf has been employed by the Delta Pacific Resort and Convention Centre as Executive Sous Chef and Executive Chef of The Teahouse Restaurant in Stanley Park, recently renamed the Sequoia Grill. Ralf received several reviews while at the Teahouse Restaurant and found it to be a very rewarding experience. Related Articles: Ralf left the Teahouse to test his skills in the entrepreneurial world. After constructing his first business, Dauns Food and Wine Consulting Ltd., he opened the doors to The Stock Pot in November of 1995. The Stock Pot was given a complete facelift in October 2000 and was later renamed The Soup Meister. Related Articles: Ralf has continued to grow and expand the business over the years, creating several new liquid masterpieces along the way.
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