Daniela Hasse

Daniela Hasse began her Gastronomic career in the kitchen and then completed a second education in Hotel Management. She moved to Scotland to broaden her horizons and better learn the English language. She met Brian in the charming countryside of Scotland while working at The Peat Inn *, a wonderful period developing their vision and expanding their knowledge. Together, they departed for Oslo to work at Maaemo ***. After two years they both returned to Germany to go work at restaurant La Vie *** with Daniela being promoted to Assistant Restaurant Manager.

Work with us

We’re always looking for creative and passionate people to join our team. If you would like to work with us, please send your CV with motivation and picture to info@traube-blansingen.de

Please note, a driver’s licence is suggested to work with us.

Brian Wawryk

Brian Wawryk began his apprenticeship in Canada in the kitchen of Chef Rod Butters where local and regional products took center stage years before it became a popular fad. He met Daniela in the charming countryside of Scotland while working at The Peat Inn *, a wonderful period developing their vision and expanding their knowledge. Brian, along with Daniela, travelled next to Maaemo *** in Oslo where he served Sous Chef, then Head of R&D. Brian then returned to Germany and worked at Restaurant La Vie *** in Osnabrück as Chef Saucier.

Daniela Hasse

Daniela Hasse began her Gastronomic career in the kitchen and then completed a second education in Hotel Management. She moved to Scotland to broaden her horizons and better learn the English language. She met Brian in the charming countryside of Scotland while working at The Peat Inn *, a wonderful period developing their vision and expanding their knowledge. Together, they departed for Oslo to work at Maaemo ***. After two years they both returned to Germany to go work at restaurant La Vie *** with Daniela being promoted to Assistant Restaurant Manager.

Brian Wawryk

Brian Wawryk began his apprenticeship in Canada in the kitchen of Chef Rod Butters where local and regional products took center stage years before it became a popular fad. He met Daniela in the charming countryside of Scotland while working at The Peat Inn *, a wonderful period developing their vision and expanding their knowledge. Brian, along with Daniela, travelled next to Maaemo *** in Oslo where he served Sous Chef, then Head of R&D. Brian then returned to Germany and worked at Restaurant La Vie *** in Osnabrück as Chef Saucier.

Work with us

We’re always looking for creative and passionate people to join our team. If you would like to work with us, please send your CV with motivation and picture to info@traube-blansingen.de

Please note, a driver’s licence is suggested to work with us.