Born in Germany, his culinary education first began ‘growing up’ in the kitchen of his grandfather’s small German-style, restaurant/guest house with an apprentice-ship that followed at the age of 15 in Bavaria. From here on in,Torsten became somewhat of a gastronomic globetrotter, his passport reading more like a world-trip itinerary of training, cooking and consulting all the while gaining accolades spanning four continents. Exciting and cosmopolitan destinations include but are not limited to Rio de Janeiro, Russia, Fiji, The Maldives, Hong Kong, France, Germany, Austria, Bermuda, St. Martin, Antigua and Anguilla and numerous cities in the USA.

Chef Torsten has created and prepared the most intimate of dinners to large-scale banquets for 6000, including an 8-course dinner for the ‘international gastronomic association’, Chaine des Rotisseur for 1200 at the Trump Marina (formerly the Castle). He admits that the large-scale banquet productions “keep you on the edge” and involve a great deal of calculation and plan-ning; while the small-scale fine dining allows for more creativity and detail.

His impressive accomplishments and esteemed affiliations radiate silver and gold and his diners encompass a virtual who’s who of celebrities, entertainers, musicians and athletes. His professional experience intersects hotels, catering, resorts and spas, many aglitter with 5-star designations.

At Parallel23, Chef Torsten creates what could best be described as Global Inspired Caribbean Fusion Cuisine with a menu that changes every two to three months. He emphasizes that the menu is here as a guide and he is amenable to accommodating almost any special request, whenever possible. He maintains that the climate controls what we eat, with this destination being very favorable to fresh fish, favoring ‘light’ cuisine without heavy sauces. He procures local ingredients whenever possible like fresh fish from local fisherman and produce from Island Fresh Produce, our own hydroponics farm, distinguishing the obvious fact that he’s been preparing dishes with conch, now more than ever before.

He enjoys ‘making rounds’ and the opportunity to go out into the restaurant and meet his patrons, happy to make suggestions. Chef Torsten’s six-day week leaves little time for leisure, but he embraces every opportunity to relax, turn off the cell phone and go to the beach or fishing with friends for snapper and Wahoo to cook up on the grill. A man of many unexpected talents he is a trained pilot, massage therapist, EMT (Emergency Medical Technician) and scuba diver – although his schedule has not afforded him the luxury of time to explore and enjoy the underwater paradise just beyond the periphery of his kitchen!