How did you become a Chef?

Actually, by my parents, especially my dad. He wanted to become a cook himself and still has a great passion for cuisine. He has transferred this love for selected dishes.   

How would you define your cuisine?

Regional with international accents   

What are your favourite products and criteria for choosing?

There are too many and it is hard for me to decide. My favourite products vary according to the season. In general, the focus is on regionality and the quality of local products.  

What is your signature?

I always reinvent myself and develop my dishes. At the moment I do not have a signature dish. Personally, I always prefer the Challans duck.  

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

Teamwork is the alpha and omega in one operation! Together you can do everything.  

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

I could eat Wiener Schnitzel with potatoes every Sunday over and over again.