It all began with the passion for food. Or maybe even earlier before I even knew what a passion might be, in my mothers restaurant when I was watching the chefs preparing everydays food.

Getting in touch with hospitality in an age where you hardly think about the financial riks nor the huge amount of work nobodys sees you’re doing, makes you falling in love with that moment you’re making someone happy through a simple but not easy thing called eating & drinking.

When I understood that I could make my living by making other people happier that was the day I knew I will never turn my back on hospitality.

the many years of undercover apprenticeship in the gastronomical sorroundings of my family made me fancying the challenge of starting my training as a chef at a back then soon to be, 2 Michelin Star Restaurant.3,5 years and multiple achievements (2nd best young chef in 2015) later I finished my apprenticeship at Tohru Nakamuras restaurant “Geisel’s Werneckhof” and Martin Fauster’s “Hotel Königshof”

From then I took my way by graduating a kitchen master diploma (Best in Bavaria) and gaining experience in Hotel F&B management & banqueting.

Starting my first “project” in Oktober 2019…