Swiss, born on 02.04.1952 in Lucerne. Has been observing bakers and pastry cooks at his aunt's shop near Interlaken, where he lived since he was little. He of course tried his hand at baking various delicacies. That was his inspiration for enrolment at the Culinary Arts Academy in Lucerne, which he graduated with honours at the age of 19.
Enamoured with the culinary arts, he began his journey and hasn't looked back since. He gained professional experience on almost all continents, working in: England, Spain, the Netherlands France, Germany, Russia, Bahrain, Kuwait, Egypt, Ecuador and Jamaica. The list of his employers includes: SAS, Intercontinental, Hilton, Penta and Starwood Hotels, where he gained recognition with professionals and lovers of exquisite food, because certainly running a kitchen of over a hundred cooks, and managing the facilities of a number of restaurants and banquet halls simultaneously cannot be considered easy.
He moved back to Poland in 1991. The first to try Kurt's cooking were the guests of Hotel Bristol, where he was hired as the Head Chef. Between 1994 and 1995 one restaurant - Malinowa, received the award for the best Polish – French restaurant.
From 1997 to 2002, he was the Head of the Culinary Division at the Sheraton Hotel in Warsaw, where many a famous guest has dined at the "Chef's Table". In 2003 he was appointed culinary director in the exclusive, five-star Rialto Hotel, where the multi-award restaurant of his name (Kurt Sheller's Restaurant) is located.
Since 2002, he has been successfully running the Culinary Academy. It is an exceptional meeting place for professionals and cooking enthusiasts to study the culinary arts arcana.
Kurt Scheller is the laureate of many prestigious awards, a member and founder of various culinary organizations, both in Poland and abroad. He is also a judge in many cooking competitions, and an important advisor on the culinary arts. In 1997 was decorated with: Grand Croix de l'order Etole d Europe, and in 2005, the Polish Culinary Oscar for culinary personality, and an honorary degree for his activities for the Polish hotel and gastronomy industries.