How did you become a Chef?

When I was a child I always helped my grandma in the kitchen, there I found my passion for cooking. After my culinary education, I worked in several restaurants to expand my experience in order to become a Chef and join Château St. Gerlach.

How would you define your cuisine?

I like to work with regional products, even from our own gardens and estate. My cuisine is classic French with modern cooking methods and local twists and ingredients.

What are your favourite products and criteria for choosing?

I like to work according to the seasons; nice, fresh and high quality, sustainable products. Herbs, flowers, vegetables, fruits and honey from our own estate and small local suppliers.

What is your signature?

Local, seasonal ingredients sometimes with a twist from my Grandma’s kitchen.

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

Cook what you like, take your time, don’t stress, pour a glass of wine and make yourself at home!