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 From
his childhood in Germany, Georg Paulussen grew up knowing that he
wanted to be a chef. Now, after twenty eight years of fine-tuning
his craft, Chef Paulussen and his wife, Eva who is also a Chef,
have operated their own high-end catering company. Wild Truffles,
now three years old is the “Gourmet Restaurant on the Go.”
Through his masterful work in restaurants and
on cruise ships, hotels, and resorts in such exotic destinations
as Germany, London, New Delhi, New York, Boston, Tokyo, the
Bahamas, and Las Vegas, he has become one of the leading chefs in
the culinary field. His work has been highlighted on the Discovery
Channel and Travel Channel as well as various cooking shows.
In 2000, Chef Paulussen joined Sun
International (Bahamas) Ltd. as Vice President of the Culinary for
Atlantis, Ocean Club and Golf Club. Chef Paulussen was responsible
for a $110 million food budget and kitchens that provided
scrumptious cuisine for forty one Food & Beverage outlets.
Prior to working in the Bahamas, Chef
Paulussen served at a variety of restaurants throughout Germany
before moving on to prepare food at some of the most prestigious
hotels in the United States and England. He began his career at
the Vista Hilton International Hotel in New York (World Trade
Center). After that, he detoured to England where he was employed
as Acting Executive Sous Chef and Sous Chef in the London Hilton
Park Lane. He returned to New York to serve as Senior Sous Chef at
the Vista Hilton International and was then transferred to Newark
to become Hilton International’s youngest Executive Chef. Executive
Chef Karl Krebs joined Wild Truffles after 4 years in the
Bahamas working at the Atlantis Resort and Casino over seeing 31
outlets and 600 cooks and chefs. A native Floridian and graduate
of the Culinary Institute of America, Chef Karl has extensive
national and international experience. During his nine years with
the Ritz Carlton Corporation he opened the Philadelphia, Pa. Ritz,
and worked at the Cooperate headquarters in Atlanta, Ga. He was
selected to spend a month in Monte Carlo and work under Michelin
Star Chef Alain Ducasse at the Hotel de Paris. This lead to other
opportunities that included New York City, Westchester County NY,
Naples Florida and Cairo Egypt. All together, Chef Karl has racked
up over 25 years of culinary and entertainment skills which he has
brought to Wild Truffles to make your special event above and
beyond your expectation. 
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