How did you become a Chef?

Grown up at my grandparents' restaurant, I cannot imagine doing anything else today than cooking. It inspires me, it makes me a content person to gather happy guests around me.

How would you define your cuisine?

I want to focus 100% on the recognition value and that should only be the taste. I place the design second, because the product per se and the sauce form the centre of our dishes.

What are your favorites products and criteria for choosing?

Quality and seasonality is most important to us. The region gives us so much and we are lucky to be able to buy our freshly harvested vegetables in the beautiful season from producers from the Oldenburger Bruch. Fish from Lake Selent or Lake Plön are also high-quality alternatives that we are happy to fall back on.

What is your signature?

A very good product and a very good sauce without decoration. Of course I want our guests to enjoy it, but I also want them to understand my dishes. I want each of my dishes to have the potential to be a favorite.

What professions surround you and what would you like to pass on to them?

I am a harmonious character and therefore appreciate it very much when there is agreement around me and especially in my kitchen. Social skills such as teamwork and consideration are a matter of course for me and just as indispensable as technical skills.

Do you have a Chef’s tip for Sunday cooking?

Depending on your taste, I recommend that you use what the region and season has to offer. At the moment it is new asparagus with fresh Sauce Hollandaise.