The aim, in the way how I cook and bring food to my guest's plates, is bringing attention to flavours and tastes, which sometimes remind, or also provoke.
"FOOD CAN ONLY BE AS GOOD AS THE SITUATION IN WHICH YOU EAT"
THE BEGINNING
2013 - 2016
Apprenticeship
"Althoff Seehotel Überfahrt"
"IL Barcaiolo & Egerner Bucht"
.
Trained especially as saucier, rotisseur & poissonnier
2016 - 2017
"Hotel Nepomuk"
"Eckerts & Esszimmer"
.
Chef de partie - entremetier
2017 - 2018
"Kropf Bamberger Köstlichkeiten"
.
Chef de partie - Gardemanger & Saucier
2018 - 2019
"Yachthotel Chiemsee"
.
Chef de partie - entremetier
2019 - 2020
"Althoff Seehotel Überfahrt"
"Fährhütte 14"
.
Sous Chef
2020
"Althoff Seehotel Überfahrt"
"Egerner Bucht"
.
Chef de Partie - Saucier
WHERE IT LED ME
2020 - 2022
"Le Baldinger Hotel"
"Franko & Adams"
.
Chef de Cuisine
2022 - 2023
"Villa Geyerswörth"
"Brasserie - La Villa"
.
Chef de Cuisine
2023 - 2025
"Yachthotel Chiemsee"
"Blu - Kitz & Gloria"
.
Directeure de cuisine