About me

I was born in 1994 and grew up on my parents' organic vegetable and dairy farm in southern Germany. Surrounded by fresh produce, seasonal cooking, and a deep respect for quality ingredients, my passion for food began long before I entered a professional kitchen.

I completed my culinary training at the prestigious Grandhotel Schloss Bensberg near Cologne before continuing my journey through a Michelin-starred restaurant and later spent five years as Head Chef at Adelhaus, one of Germany's leading organic vegetarian restaurants, where I developed a modern approach to seasonal cooking and ingredient-driven cuisine.

Driven by a desire to continue learning, I moved to Paris to work at restaurant JJ Beaumarchais. There, I refined my techniques while working with exceptional fish, premium meats, and some of the finest produce France has to offer.

Since returning to Germany in 2023, I have been working exclusively as a private chef. Today, I cook for families, professionals, and several Bundesliga football players, collaborating closely with nutritionists to create meals that combine outstanding flavour with optimal nutritional value.

My philosophy is simple: food should never force you to choose between health and enjoyment. The very best cooking brings both together.