Klaus Mager

I have a rich and diverse background in the food service business. My journey began with a classic, 3-year culinary training program in Germany, where I honed my skills as a Chef, building on years of experience in the kitchen.

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After graduating from the Heidelberg School of Hospitality Management in 1974, I furthered my education in Industrial Management at the University of Wiesbaden, Germany.

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My management career kicked off in the US in 1976, where I worked for my cousin Horst Mager, a renowned Chef who had his own TV show at the time (KOIN Kitchen, Portland, Oregon). Over the years, I've taken on various roles including hotel General Manager, Operations Analyst, and eventually, I spent 21 years at the Walt Disney company. There, we focused on developing food concepts for theme parks, hotels, and entertainment centers, with a responsibility that encompassed organizational and operational development.

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I was leading teams to develop the food systems of Disney's California Adventure and Hong Kong Disneyland. This included supply chain development and operational start-up.

In 2008, I joined the Corporate Marketing team of METRO C&C, one of the world's largest food wholesale organizations, operating in 30 countries across Europe and Asia. My role involved leading the target group marketing to the Hospitality industry and setting up an international key account organization. In this capacity, I led product development and marketing efforts in various countries with strategic guidelines, operational audits, and regular training seminars.

I retired from corporate life in 2013 and that is when I started down this path into the world of climate change and sustainability. Click the button below to take a look at my work in thus far.