How did you become a Chef?

My father used to say: “Son, people never stop eating… So if you learn to be a good chef, your business will always be save!”   

How would you define your cuisine?

We call it modern classics based on the products of our region    

What are your favorites products and criteria for choosing?

At this point we are talking about freshness; no matter if it’s fish or vegetables. Freshness means short transport ways but also what is good enough for us to use in this moment. The season of nature writes our menu…   

What is your signature?

If it is available: Turbot and imperial garnet, local asparagus and a sauce of roasted whey. It’s pure harmony… With a little kick to your shin.   

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

Everybody is surrounded by different characters: This doesn’t matter if one thing unites us: Passion!   

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

If you’d like to have your roast beef medium: roast it in a pan till it has the right color; put it then in to the oven by around 70-80°C for about 45 minutes. Meanwhile you can spend quality time with your guests!