North Rhine – Westphalia

Cologne Government Region

Germany

Cologne

Food has always been my way of bringing people together. Inspired by Northern European cuisine, my travels around the world, and a passion for seasonal ingredients, I create dishes that are elegant, surprising, and full of flavor. I love combining fresh herbs, vegetables, and regional products with international influences to craft memorable dining experiences.

My cooking style balances creativity with comfort: refined enough for a special occasion, yet warm and approachable. Whether it is an intimate dinner, a celebration with friends, or a unique culinary experience, I focus on thoughtful details, beautiful presentation, and flavors that tell a story.

I am especially passionate about multi-course menus that combine sweet, sour, spicy, fresh, and umami notes in perfect harmony. One of my favorite challenges is transforming simple seasonal ingredients into something unexpected and unforgettable.

For me, great food is not only about taste—it is about creating moments people remember long after the last bite.

Kalte Erbsen-Minz-Suppe mit gebranntem Zitronenöl und Salzzitrone.

Erbsen-Minz-Gazpacho mit Zitronenöl

Gegrillter Pfirsich, Ziegenfrischkäse-Creme, Lavendelhonig, Estragon und Buchweizen-Crunch.

Gegrillter Pfirsich mit Ziegenfrischkäse-Creme

Gebratener Spitzkohl, Miso-Beurre-Blanc, Granatapfel, Haselnuss und Schnittlauchöl.

Gebrannter Spitzkohl mit Miso-Beurre-Blanc

Zarte Ochsenbäckchen, Kirschjus, Pastinakencreme und Sauerampfer.

Geschmorte Ochsenbäckchen mit Kirschjus

Pavlova, Erdbeerkompott, Tomatenwasser-Granité, Basilikumcreme und Mandeln.

Pavlova mit Erdbeerkompott und Tomaten-Granité

Ein lebendiges Menü, das die besten Zutaten des Sommers und kreative Kombinationen feiert.

Sommer-Menü: Eine Saisonale Genussreise

Pea & Mint Gazpacho | Burnt Lemon Oil | Preserved Lemon

Charred Pointed Cabbage | Miso Beurre Blanc | Pomegranate | Hazelnut | Chive

Braised Ox Cheek | Cherry Jus | Parsnip Purée | Sorrel

Pavlova | Strawberry Compote | Tomato Water Granita | Basil Cream | Almonds

Grilled Peach | Fresh Goat Cheese Cream | Tarragon | Buckwheat

A celebration of summer’s finest produce, combining vibrant flavors, delicate textures, and refined culinary techniques. Fresh herbs, ripe fruits, and seasonal vegetables meet carefully crafted sauces and slow-cooked meats to create a harmonious journey through the season.

Summer Menu

with Goat Cheese Mousse | Pumpkin Seed Oil | Crispy Sage

1) Roasted Pumpkin Tartare

Whipped Goat Cheese | Blood Orange | Candied Walnuts | Dill

2) Beetroot Carpaccio

Smoked Potato Purée | Vadouvan Beurre Blanc | Crispy Kale

3a) Charred Savoy Cabbage

Red Wine Jus | Celeriac Purée | Glazed Baby Carrots | Pickled Lin

3b) Beef Short Rib

Mulled Cherry Compote | Tonka Bean Cream | Salted Caramel

4) Dark Chocolate Delice

A refined celebration of winter’s rich flavors and comforting aromas. Earthy root vegetables, slow-braised meats, and warm spices are balanced with bright seasonal accents to create an elegant and memorable dining experience.

Winter 4-Course

Frischkäsepraline · Holunderblüten-Limetten-Vinaigrette · Radieschen · Sauerteig-Crunch

01 | Kohlrabi-Ceviche

Junge Mairübchen · Salzzitrone · Bärlauch-Beurre-Blanc · Buchweizen-Crunch

02 | Gebratener Saibling

Glasierte Frühlingskarotten · junge Erbsen · Kartoffelbaumkuchen · Estragonjus

03 | Rosa Kalbsrücken

Pochierter Rhabarber · weiße Schokoladenmousse · Waldmeistersorbet · Sauerrahm

04 | Rhabarber & Waldmeister